Search results

Yes, I live just outside of Toronto. This is my first Argentia Ridge (Costco.ca) kit, but it's received decent reviews for a mid-line wine kit. Especially considering the Costco pricing. But I just found out that Vineco, who makes Cellar Craft kits, is in St. Catherine's, ON (about 50 min...

Awesome! I'll definitely check it out! Any yeast suggestions for an Amarone?? Don't want to use the EC-118, and my local wine supply store carries RC-212. But wanted to know if there were a few better options??

Just received by wine kit. It's from Argentia Ridge, Reserve Amarone 23L. Description said it can with 23L of "must", but looks to just be juice. It came with a bag of dried grape currants (raisins). Thought it would have had the bag of grape skins like other premium kits, but guess not...

Yes, it was a kit. Seems like it wouldn't be a good idea….

Wow, didn't realize that! Thanks for letting me know.

Ok great! Going to give the bucket a shot and will post an update. Next question, will treating the must with Kmeta affect MLF?? In the past, I have done MLF after AF. Should i consider co-inoculating?

Although I do like the Fermonster & Speidel fermenters, is the bucket possible, or is it a bad idea all together?? I don't mind upgrading the fermenter to either of these, but I'd have to order one and wait for shipping.

Hey @Ajmassa5983, yes its a standard 7.9 gal bucket. Was thinking of using the Fermonster, but I already own a couple of buckets. @jgmann67 what fermentation vessel do you use for your EM?

How much Kmeta did you use?

Amazing! That's great to know. I always thought EM would have to be carried out with refrigeration or pumping of gasses. I guess once you've sealed off primary, and don't open the lid, there is no way for oxygen to get in, keeping everything safe.

Hello All, Getting ready to make a wine kit that comes with must and grape skins. Going to be fermenting in a 7 gal bucket. Looking to carry out extended maceration. How do you guys typically carry this out? Do i have to refrigerate that fermenting bucket after primary is complete? Or is...

Hey Tinwakr, welcome to WineMakingTalk! Great to see another local Canadian in the forum! Someone nearby, "in case of emergency!"

Cross border shipping definitely can hurt the pocket book! Paid $30 to ship a SO2 test kit from MoreWine!

I see @mainshipfred is located in Washington, DC. If anyone in the Toronto, Ontario region (GTA/Niagara), or even further if you're willing to drive, is interested in oak barrels, I have a guy here who sells great French oak barrels for great pricess as well. Us Canadians may have a tough time...

800 bottles?!?!?!?! Yikes!!!

Depending on the type of label that was put in the bottle, I try to slowly remove them first. If you're careful, they'll often come off in one piece. If not, then leave them on. I then get the sink full with warm water and some PBW. Softens everything going right up. Then use a plastic scraper...

Gotcha. I just made a Pinot Noir, and my pH was 3.9 and TA .5 so I added tartaric acid to bring the TA up. It was a bit of a balancing act! (I have a recent post on everyone helping me through it!). But it was a little easier for me bc I knew my TA. And apparently PN's are typically a little...

Considering the amount of grapes you crushed, I don't see the additional water being an issue at all. If you do the math, its a relatively small percentage. My uncle adds up to a gallon of water to his must (12 cases x 36lbs) when adding sugar to get the Brix up (chaptalization). And not...

Well that's great news! I'm hoping that the flavours I'm tasting are from the barrel toasting, so I hope they settle. I'll likely rack to carboys for a while to let it sit before bottling. Hope it works!

LOL! So i see you're in South Louisiana? It'll take me 3 days of driving to get there, so that may not go over well with the wife! I think I'll put it in carboys, and let in sit. Then there is no pressure to have everything bottled! Just scored 120 bottles from a local restaurant in town, so...