Search results

It would not be a problem to bulk age in a carboy if that is what is recommended. For some reason I was under the impression that it was 6 of one half dozen of another whether or not to bottle or bulk age. Would love some more input. I have gone through several of the threads on the two...

Only because this is my first wine kit and I don't want to screw it up... I'm working on an Ehrenfelser currently...degassing now and am excited about the final product in a year for both of these kits. Thinking about starting an Amarone this week.

Have a RJS cellar classic Winery Series Cab on day 36. Has been in the primary, secondary and racked from the secondary a week ago into another carboy, sulphite, potassium sorbate...degassed...kieselsol and chitosan added and degassed. Seeing sediment at the bottom and directions call for...

I am expecting that I am at a point where I will rack it to another carboy to degass tomorrow afternoon. Should I even bother with topping it in this one or just wait until tomorrrow? I'm assuming I'm ok to wait until tomorrow. Thanks...

Now that I look at this more, could it be from condensation forming in the area of the residue and the residue is what is left of that condensation that formed and dissipated?

Here's a pic of what I am talking about . Was thinking that it was possibly bentonite residue. I read on another furm that this series of grape skin kits seems to do this for folks. The kit instructions said nothing about topping it up for headspace or I would have done that. My sanitizer is...

Quick question about a RJS Cellar Classics Cab kit I have in secondary. Everything is going fine and I see a very slight "residue" for lack of a better word around the top of the carboy, just above the wine level. Not right at the top of the wine...meaning like a ring around the film layer...

Not too awful long ago...I was from Quakertown, PA...not too far from you. Grew up back east and moved to Montana about 14 years ago. Really like PA, hangared a Piper Cub in Easton and flew all over eastern PA...beautiful country.

Already giving mead quite a bit of thought!

Wonderful forum here...greatly appreciate all of the information available to new folks like myself. I am one batch of wine...still in secondary...new to wine making and already enjoying the hobby. My first batch is a Cellar Classic Winery Series Cabernet Sauvignon and I have another kit...

Transfer is done and I did use the spigot and hose and allowed the floating sediment to transfer, but not the caked sediment. The air lock is bubbling away. Thanks for the input.

I did not. Don't recall that being in the instructions and I tried to follow them to a T as it was my first kit and I didn't want to screw it up. Would that have given me a different SG?

Appreciate the reply...I do use a hose that allows the wine to very gently transfer. I was hoping the SG was my final indicator so I will rack it to the secondary later today.

Quick question regarding a batch of Cellar Classic Winery Series Cab. I am at day 7 in the primary and have been stirring my skins (in bag) down every day. Fermentation has slowed considerably and a starting SG of 1.092 is now 1.019. My instructions say that I can begin secondary with a SG 02...

Just tasted it and could not have been more pleased. REALLY looking forward to bottling it and letting it sit for a year or two.

Appreciate the responses. Just checked my temp this morning and sitting at an even 80 degrees and fermentation is still going well. I am relieved...:sm

Have not tasted it...just panicked! Appreciate the response...have been waiting for someone to tell me it was not a problem so I can go to bed. Thanks again...

Have a first batch of Cab in the primary fermenter. Everything is in my office in my basement which tends to be at 65-67 degrees in the winter. Fermentation was off to a very slow start so I purchased a FermWrap and plugged it in yesterday (40 watt heater that wraps arounf half of the fermenter...