Search results

I use the Vinebrite. While I have never saved the pads for reuse, I have done two batches on a single pad. I did a white, followed by a red. The red took about an hour - typically it takes about 40 minutes for a batch - but it worked.

You can only determine that by sampling periodically.

What grapes were involved? Commercial wines seem to last longer than we allow ours to last because we drink them.

gdaustin, I usually leave the wine in secondary with the lees for two or three weeks. I tend to procrastinate, and wine making is an ideal hobby for that. Daily stirring at this point is not an issue, as the wine is supersaturated with CO2, which will keep O2 out. Clarification...

Your storage conditions are better than mine - as is your patience! I would say that they would be good for several years, but I would add 1/4 tsp of k-meta to each before bottling.

Yes, that will work, but accurately measuring the appropriate amount of dry ice at -70F is a little tricky. Too little and the wine is not sparkly enough. Too much and the bottles explode.

What is the temperature of the wine? It will not degas well if the temp is below about 75F.

A lot of us add sugar to the Mist kits to up the alcohol from 6-7% to 9-10%. Seems to go over well in my house. I add half the F-pack to the primary, so the final wine is stronger and not as sweet.

While you can get a pH meter for repeat testing, actual testing of Total Acidity (TA) requires reacting a base with the H+ ions that make up the TA. The best test setup for TA is a burette with a pH meter to read the endpoint. You will always have to get more titrating solution.

Thanks for all the kind wishes. Unfortunately, it wasn't much of a birthday. As you may have heard, the Navy base in Millington, TN flodded on 5/1.I work in the Public Works Department there. We're the ones who build the new buildings, tear down the old ones, and renovate the in-between...

They will be converted to acetaldehyde.

There is a huge thread in the archives on this topic. It's what first brought me to this forum years ago.

A picture would help, but if it is clay and about the size to fit a bottle of wine, you soak it in cold water and then it stays cool as the water evaporates.

I racked the OVZ to glass yesterday. After squeezing out the mesh bag with the ALLGRAPE contents I ended up with about 6.5 - 6.75 gallons of wine. Yum!!

When I put the ALLGRAPE pack in a mesh bag I added a big water glass to weight it down. The glass is 1.25 lbs and that was not enough weight to hold the bag down.

I rack multiple times, and never bottle from a carboy that has any visible sediment. The last couple of batches I bottled I used the Vinebrite filter immediately before bottling. Even if the wine looks perfectly clear I always seem to get some sediment on the filter pad.

Well, so far so good. Last night it was down to 1.040 so I extracted a half cup and dissolved the nutrient in it and added it back. The foam has subsided but the fermentation is very active. I will snap the lid down and insert an airlock when it gets down to about 1.010, and let it go to dry in...

Last Sunday afternoon I started the Meglioli Old Vines Zinfandel with the ALLGRAPE pack. Last night, 24 hours after pitching the yeast, I added the ALLGRAPE pack in a large fine mesh bag, weighted down with a large glass water tumbler. It almost completely filled my 7.9 gallon fermenter...

I'm in Oakland, TN - about 15 miles east of downtown Memphis.

As long as it is fully degassed you can bottle it cold.