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This is not quite true. CO2 does not sink below the air (oxygen), it mixes. There is not a protective layer. It mixes in a very, very short amount of time.

Barrels provide so much more than just oak. The micro (slow) oxidation that happens in a barrel is beneficial to a wine, but probably even more important is the angels share and the intensification that happens as that evaporation happens. This effect cannot happen in a carboy or steel tank...

You should wait until fermentation is completed before adding anything more to your carboy.

I think i I wanted to test if my K-Meta were good, I'd mix up a one gallon batch and take a whiff (or let the cellar rat take that whiff). Mine always lets me know it's good when mixing.

Modern Art?? Needs explanation so that the uninitiated can understand what do it mean??

Ah, so it's okay to smoke a joint, drop acid, take ecstacy, etc., etc. To me it is self-evident, doing drugs while at work is a bad idea. Particularly if there is machinery that can cause injury. Maybe they need a generic HR statement, Illicit Drug use while at work is grounds for immediate...

You have to wonder why this sign is needed

Oh no! A Bordeaux blend and two Super Tuscan are on the way. I was a little bit surprised that SWMBO agreed to that much, but she really likes both of those wines. Woo hoo, I'll be up to six carboys in the basement! That's way below what I have had in the past.

You can see it in this picture as well, just the very, very tip of the blob. It probably helps to have a 32 inch monitor.

I wouldn't use 71B for a wine kit. They are balanced using primarily malic acid and 71B should reduce the amount of malic acid, provided it isn't all man-made. I suppose if it were me and I wanted to change the yeast that the kit manufacturer thinks is best for the kit, I would switch to...

Welcome to WMT. If you find you like the wine dry and your wife likes it sweeter, always remember sugar can be added to the glass. Oh and most fruit wines generally taste a bit better just a little bit sweeter than you might normally like, it all depends on the acidity of the fruit.

Missouri has that same scheduled for us Sat 36, Sun and Mon 26, Tues 36. I don't like this I want those 50 F lows back. Mother Nature has been out drinking again, I think. Not to mention the baseball sized hail just North of me yesterday and the view at the minor league baseball stadium about...

One other suggestion I might make is to consider visiting a local brew shop near you. I did a very quick google search and see a few. and consider purchasing a starter kit from them. It will have the basics of things you absolutely must have to get started. A fermentation bucket, carboy...

I'm a big fan of BM4X4 and AMH (also called something like Assmunhausan). The first is a combo of two yeasts that go well together and provide great things. AMH provides a very nice spicy bit to the mix.

I might go even further and make those 2 (maybe 4) starters to add all at once. Then make 2 (or 4) more to add in a few days, before you see real signs of things slowing down. You are going to have to do the budding and getting more yeast babies ready to eat sugar outside of your ferment...

Just a dose of reality after living in MO for most of my life. Don't plant nothing or hope anything buds out before mid-April. I'm really sad for your fruit trees. We got lucky and didn't get down quite that cold. Hopefully my grape growing friends around here didn't get any either.

@idahorevbob, I will probably bulk age the Novello for about 3 months, then taste it. That's a short time to me. I expect to age it for a bit longer than that. More tannin, and by that, I mean I added about a heaping tablespoon to some water, stir it like I'm made at it to incorporate it...

It was phase of the moon, or perhaps your wine was going through a teen-aged phase and just wanted to be contrary. Who Knows.

The notes aren't here in front of me, so this is from memory and sometimes that isn't worth two nickels. As I recall, the Sangiovese started at 1.096, which was on the high side of expected (it's a Novello style) and I added just a tad more water to allow some racking losses and some extra...

I have a Sangiovese and a Chianti sitting in carboys from about 3 weeks ago. The smell and taste when I mixed them up was very encouraging. So the answer to your question is yes.