Search results

I asked because I've had wines outside for almost 2 weeks now. Temps have been in the mid 20's in the stairwell but we are having a warm spell again. I was planning on leaving out til the 18th which would be just about a month. The good thing, even with the temps getting to 60 yesterday, it...

At what temperature and how much time is sufficient for proper cold stabilization?

I need to check the amount of sediment that has dropped in these over the past 3 weeks. My general schedule is to rack off heavy lees about 2-3 weeks after hitting glass then regular 30-60 day rackings from there.

2014 Fredonia. The 2015 juice looks so much deeper in color and is much more aromatic than this. I think I'll be very happy with my source for juices this year.

Congratulations..

2014 Lake Erie region Reisling

I get to hang out with this little guy today. He turned 10 mths on the 6th.

It is nice having the stairwell for that purpose. I'll move the Muscadine out next once I rack this back inside...

Cold Stabilization almost done. It's been out about 3 weeks. Put it outside the weekend after Christmas.

Yes Sir... Now being delivered on Friday due to snow.

Transferred the primary Elderberry over to glass after work. I ended up with 21 gallons of wine from 126 lbs of berries. 6 lbs per gallon. Has good elderberry aromas. Here's a pic.. The 4 carboy on the right and the single gallon in front are the primary batch. The 6 gallon and 1 1/2...

Ran a new 50 amp 220 line to the rear patio. Will finish the remainder of the wiring tomorrow. I'll have to get some flexible conduit to finish the connection to the intended recipient.

I'll see what I can do over the next few days. I want to transfer the main batch this week in the evenings. Julie, I'm with you. The batch I made that won the gold medal was at .78% which is where I generally shoot for. I went with .75 pre fermentation and will adjust as needed post.

Transferred my 2nds batch to glass yesterday. 7.5 gallons. Looks to be very full bodied. The all elderberry batch was still at 1.004 Sg. I'll check that later today and possibly transfer if closer to 1.000. 11 days of fermenting. I think the colder Temps in the cellar attributed to the time..

I need to get another thermometer for under my stairs where I cold stabilize. I'm currently using my old digital thermostat and it's reading OL which means it's colder than it's capable of reading. Last good temp I had was 25. It's 56 at ceiling height in my cellar since I don't have any...

71b Yeast was pitched and we have full foamy fermentation. Were talking foamy as in meringue type foamy.

I've always had to add acid as well, to be honest I thought the TA was a little high and the ph a little low.. Everything is mixed. Yeast will be pitched this am..

Thanks for the explanation, that would explain why my cheap stainless pots from Harbor Freight work with my induction top. I use those in the cellar to make my simple syrup mixtures.

Here are some initial numbers.... SG = 1.016, ph = 3.87 and ta = .5703% . I was a little surprised by the ph and ta numbers so I calibrated my ph meter and check again. They were accurate.

Amazon.com http://www.amazon.com/dp/B0055Q2D2W/?tag=skimlinks_replacement-20