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I forgot to mention I had a significent amount ot wine crystals in the bottom of the carboy. My wine cellar gets fairly cold when we have below zero outside temps, which we had in December. Did not think this would contribute to the taste. See this in my bottled wine and also in my high end...

Was a glass carboy, aged 13 months. Racked every 3 months for the first 9 months, sulfite adjusted every three months based on ph and existing level (Vinmetrica tester). Tasted good at each rack. I unfortunately just bottled the whole 6 gal. Tasked the wine left in the bottom of the carbo, maybe...

Just bottled a Super Tuscan after one year in carboy. Taste bitter, any ideas why?

I think I already know the answer, but wanted to see if anyone else is doing this. Just performed Ph, So2 added some finishing tannins to a year old red in carboy. Going to let it set for a month or two before bottling. Volume is a little lower that I like (headspace), so I put the headspace...

Mike, This is a great kit with skins. I do however tweek it a little. First I adjust the abv to my liking, this kit can stand up to a higher abv than most. I switch out the EC-1118 yeast with BM4x4. Open fermentation (lose cover or towel), stir a couple times a day and take SG readings. Once the...

Thanks Joe, will reserve EM for Grapes and Skins.

Changing subjects, has anyone done an extended maceration with raisins and fruit such as Blackberries? I’ve got a WE Coastal Red that just finished 14 days in the primary with the raisins and berries, thinking about going another 2-3 weeks before racking into Carboy. Any thoughts?

This may be a little to much for some of you but back when I made beer I would buy 7.5gal acid jigs with the screw on caps for my primary fermenters. So glass is made to ship and store acid. As a last resort I would buy some miratic acid at any hardware or big box store. Pour into the carboy...

Just curious, when do you start the EM clock, from day one of fermentation or after fermentation a has completed?

Thanks George, Appreciate the guidance, lowered the temp today from 76 to ambient around 68 for the duration. As I have experienced liquid sucked from the airlock when moving to cooler temps I use 50/50 vodka/water. Then silicone venting stoppers on the carboy. I always skip the sorbate and age...

Doing my first EM, locked down the primary lid with airlock at SG .998. Did not add any K-met, shooting for around a 4 week EM. It's been about 9 days, There is still positive pressure in the primary bucket from the last bit of fermentation that took place, what do you all think, will be OK or...

Quick question on the EM process. Do you add an airlock at around SG 1.020 - 1.010? Then how often to you punch down the skins? Thanks

I generally agree with go by your SG. Except with kits that contain skins or if you add skins. Most if not all of the kit manufactures are suggesting 14 days in the primary for skin kits. In fact quite a few people are going longer that 14 days, it's called Extended Maceration, you can find more...

I was wondering if anyone gets any off flavor from the Lees during EM? I have always read that yeast can start producing off flavors if left too long after all the sugars are fermented. Thoughts

Thanks, so it’s let it age until the next racking at 3 months.

Just curious, what is considered a “safe” amount of time to leave second racking on the lees? I was not paying attention while vacuum racking from secondary fermentation carboy to what I hoped would be a 3 month aging carboy but sucked up a lot of the lees. Wine has a SG of .994 and I added...

Mistmost, Yep I alway tweek my Red’s with great success, even the less successful ones were good, probably have done 20 or so. Have only done one White, an Eclipse Sav Blanc for the wife, she did not like it, said it was flat and lacked flavor, I even adjusted the acid to match her store bought...

Joe, Don’t mean to disrupt this thread but I have a question for you. I am starting a Sauv Blac and I know you have said other than a little Grapefruit zest don’t do much else to white kits. So what about reducing the volume say 5.5 vs 6 gal. and what about white raisins in the primary or...

Lived there for 14 years, just returnd from my Sons wedding. Get a ride to Lower Broad and 2nd. This is the Meca of Nashville tourism, lots of bars, restraunts and people watching. Tons of things to do and I bet the Gaylord might have transportation. Clark

What about makimg a simple syrup with Lime juice and sugar added to lemon skeete pee, think the lime would be detectable? Are there any problem with adding juice after stabilized?