Search results

I have always use a 30*fridge for about 2 or 3 weeks and racked it quickly before the diamonds melted. I guess that now I'll be in no hurry to rack. I do have a freezer available. How much headspace did you leave. I should not need much since the wine will contract? Was it in glass or...

Tom, it's time to drink the Amarone. Joe's Wine was the best I've had. His is also 4 yrs old and great. Mine is 2 yrs old.

And all I am doing is babysitting.

I'm confused too.

How did you know how much more you need?

I do what Tom said. Get Paesano, it ain't bad for 12 bucks a gal. More snow. :b

It was me. :b

IMHO, the vacuum of space or even high altitude is the same vacuum created by a vacuum pump. At high altitudes there is less pressure, in a vacuum there is no pressure. At high altitudes the gas, whatever kind it is, should jump right out of the wine. :b

Larry, your family is in our prayers, we are sorry for her loss.

Yes, I posted before I read the article. I'm not a kit guy, but I respect Tim.:b

Greaaat. Congrats.

I have not seen nor heard of any losses due to vacuuming. I do not believe that anything is lost. Is there any evidence that can be presented to prove it? :b

Football ended 2 weeks ago. :b

I can't believe I'm the only Cab guy. :b

Same here, I gave up long ago.

I think you already got room service from your better half. :b

When I cold stabilize, I use a small apartment size fridge for gallons. I set it to 30 degrees and leave for 1 month, then rack before it warms up. There are always crystals in the bottom. :b

It looks like the weather is turning and it is about to rain. That's all I see. Oh yeah, one other thing, it's too big. :d

John T knows. :b

Racked and filtered a chianti and a malbec. Both coming along nicely. Vinmetrica SO2 tester came in handy, the malbec was at 6ppm so I added 1/4 tsp of K Meta. I'll test the chianti tomro. :b