If you can"t have fun - Then I guess it is time for a Glass of Wine - or maybe more - LOL
We had some friends over last night, drank 3 magnums and 6 750’s, I’m drying out today, at least until dark.....
If you can"t have fun - Then I guess it is time for a Glass of Wine - or maybe more - LOL
The web is BAD when the wife gets home tonight she is going to ask what did I do today? Well honey was on the web, didn’t do anything.We're done? I haven't even chimed in, man I missed the whole thing.
If you can"t have fun - Then I guess it is time for a Glass of Wine - or maybe more - LOL
SYNERGISTIC EFFECTI find it hard to believe that a properly aged wine will retain any appreciable CO2 after 12 months or more in a carboy with an airlock.
So I have never found any 'bite' or evidence of gas in my wines at bottling time - even after 9 months of aging on a few.
How can u skip sorbate ?SYNERGISTIC EFFECT
I have found that if I age 9 months or a year at basement temp I have starved the yeast and can skip sorbate.
SYNERGISTIC EFFECT
I have found that if I age 9 months or a year at basement temp I have starved the yeast and can skip sorbate.
Wow, that's a lot of wine you're making there. Wish I was a neighbor in good standingBeen at this for 3 years now with 25 or so kits and fruit wines under my belt. The Vacuvin (I'm on my second one) is a pain in the butt to use for degassing 6 gallon carboys but it does get the job done.
Yeast is easier to kill than some potential bacterial contaminants. Basically wine is a multi variable preservative system. Wine is a complicated food product since combining two or three variables will change how lethal adding a third or fourth factor is. Decreasing a variable as targeting 8% alcohol will make the system less lethal on all other preservative factors, or storing the wine at 40 to. 45F (or a garage in winter) will lengthen the time needed to kill yeast.I would not trust this effect, myself and wouldn't consider it best practices to encourage others to follow. Short of pushing the alcohol up very high, only sure ways to be certain of no further fermentation in a sweet wine are 1) Sterile filtration 0.45 micron absolute or tighter and 2) add potassium sorbate to act as birth control for the yeast and prevent further budding and risk of refermentation.
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