Search results

FWIW,,,, It takes rather high pressure to push a cork out all the way, and it's not likely your wine would have anywhere near that much! Consider a bottle of Champagne. The cork/stopper does not come out of it's own volition when you remove the wire, so, not to worry!!! If your (red) wine is...

As we all likely agree, the "Winemaking Talk Forum" has got to be the Premier world-wide Internet site for "beginners to aged" winemakers to learn how and ultimately share the experience. The one thought which has crossed my (and I won't hesitate to say many others) fleeting gray matter from...

Merry-Merry and Happy-Happy to each and all! Don't be afraid to BYOB's

Agree with Johnd... All about personal taste preferences. At this stage, racking is all about aiding sediment removal and degassing. Do some research on oaking additives, powder, chips, cubes, spirals, stix, and you may discover just how long is necessary to extract max potential.

,,,and in keeping with the important part of the menu and giving the tastebuds a real thrill, the "Vin du Jour" will be_______?????:snta

Yepper!!! that's the ticket. PLUS ,,,,,, be sure your racking cane (the plastic tube that reaches to the bottom of the carboy) has a guard on it to prevent sucking up any sediment! How many bottles have you filled??? At the expense of a few corks, you may want to pour them back into the...

Since you seem to be talking a small quantity, I would top-up with a cheap store bought "like or compatible" wine vs. water. Flavor and alcohol will not suffer..

With respect also, I see the advent and proliferation of "Social Media" as a root of much disrespect and confrontation these days. As Mr. Smith suggests, sticking to the subject at hand in this forum produces little or NO angst. There's a time and place for ideological combat ,,, just not...

Got a set at Crate and Barrel. Not the cheapest around I'd bet, but we were there. Look in IKEA

People can develop allergies to the damndest things!!! If you believe this to be the case, I'd consult with a medical professional for verification and potential risks in medicine-alcohol combinations. Just saying:>

Monty-P works for me:db

A great choice! I've done several batches (Italian-Mosto Bello juice buckets) which have disappeared rather quickly!! A "Best Kept Secret"

I have used a fining agent only twice, and both for a white wine. Once Bentonite and once SUPER-KLEER K.C. (Kieselsol/Chitosan) on a couple of stubborn batches. They worked well. But since I do reds 5:1 and bulk age for @12 months, I've found that "time" works quite well as a clearing agent...

No mistake!! Happy Trails to both of you :br

There ya have it!! "Outside the wine world" it may have people scratching their heads. Throwing mud in your wine doesn't sound very appealing or scientific but it works. Just a little factoid. ;)

As with bottles, and as JohnT wrote on the other thread, a rinse with "wicked hot water" as soon as vessel is empty is the ticket to easy maintenance ;)

So as long as you are willing to experiment, why not do half one way and the other half the other way.... KEEP RECORD OF WHAT YOU DO.

Hope you kept careful notes. You may need to dispense advice one day! Not to worry about the lighter color since "you do close your eyes when you kiss the glass don't you??".:db BTW, many have had great experience with Chilean juices. Sauvignon Blanc and Malbec are usually tops

Julie ,,, Welcome to the club! Glad you got this post in:br. You will soon find that you won't have any time to sit around and peck at the keyboard:D. And you're right ,, if things go downhill over there, it's on them!!! F/G

Yepper!! Rinsing (with "screaming hot water") as soon-as-possible after empty is most important. Dried stuff can be very time consuming to remove. K-meta rinse prior to filling will do the trick. I generally discard the tapered bottles. They're nice to handle but do not stack well.