Search results

So in this case you would split 17.25g in half and add 8.6g at cap formation and another 8.6g at 1/3 sugar drop? Just want to make sure I'm understanding completely. That seems like a more reasonable amount to add. My goal is to avoid a big spike in temp and I think the second dose of...

Thanks for the info about the acid. Fermentation has been going well so far until recently. I added 17.24 grams of fermaid o ( suggested rate is 1.5g /gal and I had 11.5 gal of must) at the beginning of fermentation (about 13 hours after I pitched the yeast). Things were going well after...

This is my second year making wine from grapes after a few years of juice buckets. Last year's wine did not come out too good, I think the issue was moldy overripe grapes and then I ran into some funky smells during fermentation. That wine is all bottled now so we'll see how it turns out as...

Do you bother to check TA of the must? If not, when do you check the TA? This is my second year with grapes and only first time testing TA and pH, so if it's not worth testing TA I can save some time and effort.

Thanks. That's very helpful and savese from having to buy more

Bumping this thread. I have some fermaid o from last year, opened it then stored in a sealed Ziploc bag. Took it out today and saw it's called up and hard. I'm able to knock pieces off and dissolve them in water. Is this still good to use?

Found this list on a local distributor website and thought I'd share.... Rose: We recommend making Rose type of wine from Barbera, Merlot, Zinfandel, and Grenache. You could also blend in 5% of Muscat of Alexandria for extra dimension and flavor. Robust Red Blends: 25% Carignane + 25%...

I got mine from TPS grapes last year as well but didn't pick them up in Brooklyn, they will ship to iavronne brothers in wantagh, so I was unable to inspect the grapes prior to purchase. This year I may go to Brooklyn, or another place, run by the same family in deer park. What other vineyards...

Bumping this thread since I plan on doing a zinfandel/syrah blend this year. Probably 2 lugs zin and 1 syrah. My garage temp is around 80 right now. Planning on getting grapes this weekend so I'd assume it will be around the same during the ferment. What's the highest temp I can ferment at...

I also live on long island and was thinking the same thing. I have seen listings on the Cornell NY grapes and wine classifieds NY Grape & Wine Classifieds. Where are you sourcing grapes from? My question is will the vineyards sell in small quantities (I only make 3-4 lugs per year)? I made cab...

I have a small 3liter barrel that I was storing wet and forget about resulting in some mold build up in the barrel. I'm trying to salvage it and was reading that a sodium carbonate wash followed by citric acid wash should work. I don't have soda ash but have PBW. Will that work instead?

The Scotts spec sheet lists 1.6-4lb /1000 gallons. If my math is right that converts to .72g-1.8g /gallon. I could be wrong..me and math don't get along most of the time

I only used it for the first time last year so I can't say if it's good or bad. I went based on the more wine website recommended dose which much less than manshipfred uses. "Recommended dosage rate: 0.8-1.9 g/gal. Use at an initial rate of 1.3 gram per gallon during punch down/pump over. If...

Thanks, I have ft rouge which I will use for the fermentation. I was thinking more about post fermentation, I have a wine stix of French oak and ordered one of American oak, so I have both options available. Probably leaning towards American based on other things I've read and your opinion.

I'm thinking of making a zinfandel syrah blend. I don't make much in terms of quantity so I'll probably buy 2 lugs of zinfandel and one syrah and ferment together. I'm looking for opinions on what is most frequently done with these wines from an oak perspective. Do most commercial producers...

That's a good tip about the towel. I'll keep it in mind. Thanks

As the fall approaches I was looking at some of my local grape suppliers and was curious where they got their grapes. It seems like a lot from for the Madera area in central valley in California and some from Lodi. I remember looking at the Musto website last year and found their catalog which...

I'll throw my 2 cents in based ony very limited experience take it with a grain of salt. I made wine from grapes last fall for the first time. I used a big 80 quart stainless steel pot that I have for other purposes. It worked well but my only concern was the temperature of the must got into...

Try lapide wine and juice or tp&s wine grapes. Both are at Brooklyn terminal market

Thanks again for all the replies. I let the wine sit 3 days before racking, mostly due to my schedule. After racking I ended up with 7 gallons (1x 5 gallon carboy and 2x 1 gallon carboys). The SG was 0.996, so it looks like the fermentation finished without having to add any more yeast. I'm not...