Search results

I assume that there is a lot less bottle shock if corks aren't used but I haven't done a taste test yet on that

Lodi old vine zinfandel

Transferred to carboys from primary.

I am making Elderberry following the recipe at the E C Krauss website. I had frozen elderberries from last year. The Ph was pretty high so I added more acid blend than the recipe calls for to get the PH to a manageable level. I also had leftover skins from a petit Verdot kit that I threw in for...

I always add my crushed tablets directly to the wine. I don't see any reason to mix them up first unless you want to almost immediately bottle afterwards and you don't think there is time for them to circulate throughout.

Congrats Steve!! Looks great.

I have started in a carboy a couple of times. You have to be careful about it bubbling over though. Not filling up too much and/or using a yeast that is "low foaming" might help.

Is it necessary to mix the pot meta in water before adding it to the must?

As I was picking up juice from a commercial winery I noticed oak powder poured on the grapes as they were heading to the crusher.

I am using a BMB right now with a kit that came with a grape pack. It fit.

So far the problem was clearing the by the book Riesling. I've never had that problem with a kit. I don't know if this will invalidate my experiment or not. I believe it happened because all the co2 wasn't out before I added the clearing agent.

I've done a few sparkling wines, some even on purpose. I'm currently using Riesling from a kit. I did not add any additional pot meta or sorbate to it after it cleared. I just drew off a gallon and added about 20 grams of sugar and then bottled.

I started it at about 73. After it got started the next day I began cooling it off. So,far so good on the fermentation. I am cooling it with ice bottles so my temps do fluctuate. I believe the range has been 53-63.

I started it at about 73. After it got started the next day I began cooling it off. So,far so good on the fermentation. I am cooling it with ice bottles so my temps,do,fluctuate. I believe the range has been 53-63.

I'm doing an experiment. I have two riesling kits. I will make them the same except for the temp of the fermentation process. In one I will go by the book on temps and in the other I will keep it as close as possible to 55.

I am guessing from the way that the carboy is stored in the video that he did not punch down the skins for either one during the process.

Any idea as to his process of leaving it on the skins that long? I'm curious as to,whether he left it in the initial bucket somehow or if he had skins in a carboy.

Looks good!

I was invited to pick some leftover vignoles so for the first time I am making wine straight from grapes to wine. I will,say that destemming by hand for what turned into 6 gallons of juice is more trouble than it is worth!

My norton is 23 As of Tuesday.