Search results

Im making a chardonnay and have a new barrel.Would it be ok to age it in the barrel and then age a brunello in the same barrel afterwards or would it be a problem mixing white wine barrel with red wine?

Excellent thanks for all your great suggestions,I will give it a go and ditch the 6gal carboy for sanitizing the rod :)

Hi guys Im making a chardonnay and are aging sur lie.I use a lee stirrer but I find it cumbersome to desinfect it each time before stirring. So far I have filled a PET carboy all the way up with starsan and dipped it inside before each stirring. I read that the starsan solution should be...

Excellent thank you for your reply,now I have a better idea on what they are looking for :)

But when the judges taste the wine,are they only looking at flaws or also the taste? Do they care if a sangiovese tastes like a sangiovese or just how well is it made?Is it oxidized,does it have H2S etc?

Hi I have been looking at the winemakermag competition results for kit wine through the years. What I have noticed and that a majority of wines in the top 10 are some kind of dessert wines,or ice wine, mango, peach,creme brulee etc year after year. What is the reason for that do you think? Why...

Any updates on how its coming along? I am considering buying the kit but wondering if its worth it😊

Yes I am planning of doing that,but will not be getting much diacetyl from that I immagine😊

Hi everyone I have been reading about the benefits of microoxygenation of red wines, so that made me wondering how to achieve that if not aging in barrels? Im guessing that plastic carboys would offer some levels of micro oxygenation? What about using a natural cork to allow the passage of...

Ok I know this has been discussed before,but I am having a hard time understanding why you should not perform malolactic fermentation with kit wines. As far as I have understood the main reasons seem to be that: - Malolactic bacteria consumes malic acid and converts it into lactic acid changing...

Amazing good to hear that everything is going according to plan. Well done so far and keep us updated:)

Hei @Matteo_Lahm any plans of making FWK available in Europe?😊

Hi Can I ask how is it going? Im interested in trying it myself this year.

Thank you for your reply,I have watched it but he is more focused on the carbonation and not on the base wine.Doesnt talk about the right balance of the base wine

Hei and thank you for your reply. Yes I definitely would like to do the traditional method.Can I ask why should the TA be higher when making sparkling wine?Do you back sweeten yours to balance the acidity in the end? Definitely some resources would be great:)

Hi I cant seem to find many resources on making sparkling wine.Im planning on making a sparkling wine from grapes this year, but I am considering giving a go with the Winexpert Sonoma Chardonnay kit before. I am trying to understand what should the wine parameters look like when making...

@winemaker81 yes but thats what I like about this forum. I wonder what the commercial wineries do that age in stainless steel vats.Do they use vacuum?

Lots of great advice thank you guys! One thing that Im concerned about this kit is that there seems like there is little tannin after fermentation,but maybe the oak will add more tanning during aging.

Thank you for all tour replies,I appreciate it. One thing Im wondering about degassing is if it is detrimental to the wine quality?You would be oxidizing the wine in the process right? The reason I thought to transfter the wine in the cellar is to slow down ageing,and hopefully produce a better...

Hi I have finished fermenting a Winexpert Nebbiolo kit a few days ago and moved it to a secondary fermenter with oak cubes.It has been 2 weeks since I started fermentation and its completely dry. The instructions say to keep the fermenter at 68-77 degrees for around 2 months but this...