Search results

Yes so true. The article says that too. However it also says that if you keep adding the replacing gas in enough volume it will eventually tip the proportion into the favor of less O2 and other gases in the mixture. "The amount of argon necessary to inert headspace is usually 2 to 3 times the...

Some cruise lines say that and don't really check. Post that same question on Cruise Critic dot com for your ship's roll call and find out for sure. That is where we get our cruise information. It has always been very accurate.

An article on using gases in wine making from http://www.wineqc.com/papers/inertgas/inertgas.html

FastFerment has a new users manual posted on line as a pdf. In it they stress "It is recommended that you make wine with fresh juice and concentrates only." As i mentioned in an earlier posting i use fresh whole grapes and only put the juice in the FastFerment vessels after I press the skins...

I use Argon gas, before I used to use a product called "Private Preserve" it is a can of gas that looks like a can of spray paint but feels empty when you shake it. That is because it is filled with a mixture of Argon, Nitrogen and Carbon Dioxide and no oxygen. All are present in the air we...

There is always wild yeast in everything JohnT that is why we dose it with Kmetabi and then use a good yeast with the flavor profile we want. When i mix the ADY for beer I always use sterile wort and cover the bowl to prevent stuff in the air from contaminating it. When we do bread for the WFO...

It is a habit I have for everything I am going to ferment, wine or beer. So that the yeast has no competing yeasts or bacteria to alter the flavors. It gives the inoculating yeast the advantage of any that might have been on the grapes, currants, cherries, Air in the cellar or room while...

I recently used two FastFerment vessels to ferment Chenin Blanc juice bought on sale at Corrado's. This is the result that I got today when I transferred it to two glass carboys. The color is result of the lighting in the in the kitchen at sunrise. The wine is the right color. It is in my SG...

Started a Fontana Cab Sauv kit yesterday used your method and added dark cherries in syrup to your plan of action. Yeast is in now and lightly bubbling. Should be interesting 23 Brix on Brix meter or 1.100 on SG glass float. Ph was between 3.2 & 3.6 I'm guessing 3.4 or 3.5 hard to tell the...

Hi again, To answer your question. I buy my grapes from Corrado's up in Clifton. Some of us buy grapes down in South Jersey near Vineland, Hamonton or Philly. I used to buy the grape up in Clifton and have them press it for me. We just didn't like the resultant wine as it seemed very thin...

HI Alan1985 welcome to the forum. I make lots of beer at BrewAp and get some of my supplies there too. You seem to have a lot of wine started.

I started in the 1980's for a few years stopped in the 1990's and started again after I retired from working for $$$ in 2010. Now I work all the time and don't get paid. Too many honey do's and work around here.

I mixed up a slurry from a sealed new package of Bentonite recently and it smelled musky, like an old cellar. Didn't use it cause I didn't want the possibility of it skunking my finished wine. I haven't used Bentonite in the past but thought that it might help with a cloudy white (Chenin...

Thanks for the review. Was it very crowded? The one we went to a number of year's ago was in a country club and the food was outstanding and overflowing. It was very very well attended. There were pages and pages of winners from every category. The finalist wines they served were not as good...

I Read all ten pages so far & I am hooked Joe you certainly have some really great ideas. I am ready to experiment too. A long time ago i did kit wine, it was just barely okay. Been using only grapes for years with very good results. Maybe now with some of your pointers I'll be able to...

I tend to get impatient. Gotta learn to wait it out. I too filter before bottling but that is 6 months to a year from crush usually. Reds seem to clear up so fast compared to whites for me. I am going to wait it out now. Thanks.

I think so very slow bubbling almost non-existant. Will do it traditional way now. Thanks for the info. Bill

I found out something today that I wished I knew before starting this batch of Chenin Blanc wine. It is to put in Bentonite (Calcium Bentonite to be precise, if you don’t want the added sodium) before the yeast. That way the wine will automatically clear itself as the bubbles rise and pop at...

CUVEE slide show These are some of the photos I took at CUVEE: https://youtu.be/6lwE8jg0fPk

Check out the thread about Corrado's Contest at: http://www.winemakingtalk.com/forum/showthread.php?t=51683