Hi everyone,
I am a relatively new winemaker in CT.
Started last fall with 6Gal each of California Nebbiolo, Old Vine Zin, and Malbec. Each has netted a full 5G carboy with a 1/2G mini jug for topping off. As the 1/2 gallon jugs are depleted with topping off the bigger carboys, I fill them with sterilized glass marbles for maintaining volume in the jug. They are coming along ok, I've racked them twice, but will not rack further until bottling, because they are pretty well clarified already.
Just finished primary fermentation last night on my Chilean juices. Again, 6G each, this time a Chianti, Carmenere, and Syrah. Again, off the 6G, I netted a full 5G carboy of each and a 1/2G jug that I will use for top off...
Love the whole process thus far, having fun with it and trying to be patient!
A few quick questions I have if anyone can steer me in the right direction...
1.)When using airlocks, as I do, of course... Is the preferred method to fill the airlock with grain spirits or with a Potassium metabisulfate mixture? I've found that with my fall California juices, I used grain spirits, and I noticed that it somehow gets a little into the wine and negatively affects the taste. Any ideas what I can do to prevent this or if I should just use a different fluid in my airlock?
2.)My retailer, Maltose Express, in Monroe, CT, was awesome in giving me a crash course in the wine making process... However, with alot of reading, I have noticed that other people add different things to their wines that i am unfamiliar with. Basically, I add pectic enzyme during primary and of course I use an appropriate yeast. I sterilize everything with Potassium Metabisulfate dissolved in water. I've never used Campden or any sulfite additives, or anything as an anti-oxidizing agent, and I am concerned I may be missing some steps. Again, any advice would be appreciated!
Thats all for now...Look forward to interacting with many of you!
I am a relatively new winemaker in CT.
Started last fall with 6Gal each of California Nebbiolo, Old Vine Zin, and Malbec. Each has netted a full 5G carboy with a 1/2G mini jug for topping off. As the 1/2 gallon jugs are depleted with topping off the bigger carboys, I fill them with sterilized glass marbles for maintaining volume in the jug. They are coming along ok, I've racked them twice, but will not rack further until bottling, because they are pretty well clarified already.
Just finished primary fermentation last night on my Chilean juices. Again, 6G each, this time a Chianti, Carmenere, and Syrah. Again, off the 6G, I netted a full 5G carboy of each and a 1/2G jug that I will use for top off...
Love the whole process thus far, having fun with it and trying to be patient!
A few quick questions I have if anyone can steer me in the right direction...
1.)When using airlocks, as I do, of course... Is the preferred method to fill the airlock with grain spirits or with a Potassium metabisulfate mixture? I've found that with my fall California juices, I used grain spirits, and I noticed that it somehow gets a little into the wine and negatively affects the taste. Any ideas what I can do to prevent this or if I should just use a different fluid in my airlock?
2.)My retailer, Maltose Express, in Monroe, CT, was awesome in giving me a crash course in the wine making process... However, with alot of reading, I have noticed that other people add different things to their wines that i am unfamiliar with. Basically, I add pectic enzyme during primary and of course I use an appropriate yeast. I sterilize everything with Potassium Metabisulfate dissolved in water. I've never used Campden or any sulfite additives, or anything as an anti-oxidizing agent, and I am concerned I may be missing some steps. Again, any advice would be appreciated!
Thats all for now...Look forward to interacting with many of you!
