Search results

looks good!

Happy Anniversary!

Haven't been on here for a few years but was happy to see a few familiar names tonight. Hope everyone is doing well!

Posted this a long time ago. I still have a couple bottles left. If I was to follow this original again I would make 1 exception, I would back sweeten just a bit. In my,now years of wine making, I have learned that I love my Grape Reds Dry, and my other red fruits have to be just a bit off dry.

Wow!

I was totally mesmerized! Took me awhile to scroll down the pic to see catch on :slp

I don't think they sell on line but I do know there are Spagnol retailers in Alberta. Check the SG on Friday. If it's the same then it's done. If it's dropped lower, wait With that much head space and then racking I would definitely suggest racking to a 5 gal. I know it may cost but it'll be...

They actually have the whole plant out there where they make the kits.You should check it out some time. If they do still sell their kits themselves you can get some great deals or if your local shop is a Spagnol's retailer they can usually pass the same sales to you.

Are you any where near where RJ Spagnols moved to? They used to be here in Burnaby,BC, but moved to Ontario a few years ago. I used to get some great prices on their kits when they put their sales on

never use sorbate unless you're sweetening. yes skip it. Where in BC are your parents?

If you have to top up more than a liter, taste will change.I've read that most kits are made with the allowance of up to a liter of water for top ups. Personally I use wine but if it's more than 1, I rack down. Check Kijiji etc and see if you can find 5gal.

And just another thought on your wine..You could always invest in a 5 gal carboy and when you rack,rack into that. It'll be handy to have for other wines too, because I know there will be more lol, that drop a lot of lees.

oh a fellow Canadian. Me too. I'm in BC ,where are you?

I think the part that kinda threw a bit of extras in is that you didn't use the bag and if you had you wouldn't have the amount of gross lees that you do.It's not hard to fix, it's just a shame you lost the amount of wine you did. If your wine is dry and at the stage where you were to add the...

Are you at the date yet to add clearing agents? what's your SG? I pulled up the instructions for your wine,just so I'm sure on things, and it does say you can allow it to sit up to a week longer if needed for wine to reach appropriate SG.I would let it sit a while longer then rack to your pail...

ok. I see what happened maybe. You didn't put your grapeskins in the mesh bag so while stirring every day, it didn't allow for them to settle.No worries. If you have now racked to your secondary and have added the enzyme pouch, just allow it to sit until day 20 as per instructions' Everything...

What kit are you doing? I'm not aware of one that has you stir primary daily until racking.

That's exactly what gross lees are. I consider when you rack from you're primary you're racking into your secondary. I've read that some wine makers leave the lees in for longer periods of time to create different flavors to their wines but that it's done with with the finer lees.I think it's...

Well I too settled on chicken tonight,mine was whole and roasted. I had a late 2016 CI Cabernet Sauvignon. It was young,but I enjoyed it