Search results

Just to clarify my procedure, which is probably not the norm. When I rack out of primary, I go to a 6.5 gal carboy for a few days to confirm that fermentation is complete and to allow the gross lees to fall out. This was very useful for de-gassing with a wine whip as it allowed me to (mostly)...

I probably go lighter than most on the tannins. I generally add 1 tsp of generic tannin powder to the primary as sacrificial tannin to be consumed in the fermentation, then I add 1/4 to 1/2 tsp of complex at the first 3 month racking and 1/4 tsp of riche extra at the next racking (per 6 gal...

I'll give some more Kudos to ceeaton. His Brunello (16L w/skins) inspired me to make the same kit. I just racked it at 11 months old and it's pretty darn good already. I've made the Eclipse Stag's Leap Merlot and Lodi OV Zin and both came out great. Yes, I tweaked them with extra oak and...

SG 1.005 is getting close, but I'm sure you are looking to get down to .996 (roughly) for a nice dry Rose. If there is any activity in the airlock at all I would just leave it alone. Possibly bring it up a few degrees in temperature to make the yeast happy. You might try racking it once as I...

Being a moderately lazy winemaker, I tend to rack based on a combination of time and visual inspection. I do not use clearing agents anymore since even my whites tend to get 9 months or more in the carboy. After the first racking off the gross lees I go 3-4 months and even longer (can you say...

Apparently vegans can't spell argument . . . . just sayin'

It was really great getting together last year, but we're not going to be able to attend this time. I will be watching for the posts afterwards. Try to behave yourselves . . . well at least a little bit.

The really scary thing is that nearly 30% of the audience made an alternate choice.

Or at least make sure the MUTE button is lit!

Just wondering - on a standard 6 gal batch how much Tannin Riche Extra do you add? I've been adding Tannin Complex at the first 3 month racking and Riche Extra at the following racking. However, I think I may be going light since I don't detect that much difference after dosing. I'm...

I start with just a cloth covering stirring twice daily until the S.G. is down to about 1010 and then switch to airlock and stir once daily until S.G. is 995 or less. At that point I stir every 2-3 days for a couple weeks (occasionally thereafter) and top up with CO2 from a cannister. I stay...

IMHO sweetening, oaking (& tannins) and blending are all tools to manipulate the flavor profile and can be used in any order and in multiple steps. Filtering would be the final step before bottling. I'm very cautious of over oaking or sweetening any batch and will often only add 60%-75% of...

My understanding of the benefit of an EM is the extended skin contact so I think losing the gross lees and transferring the skins would be fine. You'll end up with plenty of fine lees in the first racking anyhow. The issue I see is when you rack the 2nd time. It will likely be quite a task to...

I made this kit last year around this time . . .https://www.amazon.com/dp/B07GZPLB7V/?tag=skimlinks_replacement-20 Old Vine Cabernet Sauvignon Red kit - Master Vintner Sommelier Select Bottled it 2 weeks ago. I doubt you'd consider it anywhere close to an $80 bottle, but it made a nice dry CA-...

I made this kit last year around this time . . .https://www.amazon.com/dp/B07GZPLB7V/?tag=skimlinks_replacement-20 Old Vine Cabernet Sauvignon Red kit - Master Vintner Sommelier Select Bottled it 2 weeks ago. I doubt you'd consider it anywhere close to an $80 bottle, but it made a nice dry CA-...

cmason . . . I had the same experience with the RJS En Primeur Super Tuscan. Everyone raves about this kit & I know I like the component grapes, but at the first 3 month racking I found it to be worse than Meh. Certainly not big & bold. I am hoping that it is just a timing thing and that it...