WineXpert Rack 'em up!
- Thread starter trashy
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Are you going to let it age in the carboy for awhile or are you going
to bottle it soon seing as how this is the first batch and I'm sure
you're getting thirsty by now. The first two batches I made never got
bulk aged but they were pretty good. They are very good now even though
they aged in bottles instead of bulk but I was alittle impatient!!!
to bottle it soon seing as how this is the first batch and I'm sure
you're getting thirsty by now. The first two batches I made never got
bulk aged but they were pretty good. They are very good now even though
they aged in bottles instead of bulk but I was alittle impatient!!!
I gotta let it sit 10 days in the carboy, then another 14 after stirring and clearing. I did taste a sip in a paper dixie cup as it was draining into the carboy though. Not quite ready for prime time, but I've partied on worse!
Hey,
Maybe we should have a discussion on the best 'early' drinking kits. I mean real early drinkable stuff. If you like Chianti, I find the VR to be our 'house wine' that is the stuff we drink while we're waiting for other stuff to age.
Anyone else? What do you enjoy with only a few weeks aging?
DrtDoctor
Maybe we should have a discussion on the best 'early' drinking kits. I mean real early drinkable stuff. If you like Chianti, I find the VR to be our 'house wine' that is the stuff we drink while we're waiting for other stuff to age.
Anyone else? What do you enjoy with only a few weeks aging?
DrtDoctor
Waldo's right, My first two wines were the Exotic fruits white
zinfandel and the blackberry cabernet. They both were very good right
out of the carboy but now, eight months later the zinfandel is great
and the blackberry is awesome. Everyone loves the Blackberry. I have
about 6 bottles of each left that people know of and three of
every wine I've made hiding in wine cases that will not be touched
until they have about 1/12 years under there belt.
zinfandel and the blackberry cabernet. They both were very good right
out of the carboy but now, eight months later the zinfandel is great
and the blackberry is awesome. Everyone loves the Blackberry. I have
about 6 bottles of each left that people know of and three of
every wine I've made hiding in wine cases that will not be touched
until they have about 1/12 years under there belt.
I'm with Waldo on the early drinkers.
IM's Wildberry Shiraz (a little thin but very good) and the Green Apple Riesling ( throw in an extra 2.5 lbs of sugar in your primary and use only half the "F" pack) I can't keep the riesling in the house for very long. That gives you 60 bottles to party with while the good stuff ages.
IM's Wildberry Shiraz (a little thin but very good) and the Green Apple Riesling ( throw in an extra 2.5 lbs of sugar in your primary and use only half the "F" pack) I can't keep the riesling in the house for very long. That gives you 60 bottles to party with while the good stuff ages.
You guys are overwhellming me!! 8 carboys. I am trying to talk hubby into a second one, I cannot imaging 8!!! Where do you find room?? and all those bottles?? I guess you have not fully brainwashed me yet.
I am learning a lot from you all and am looking foward to racking to the carboy.
Hi Cindyjo! I was a little taken aback by that number too but when I got to thinking about it, I'm not sure 8 will not be enough for all I want to do! I have two 6's, a 3 and two 1 gallons and I know it's not enough. I'm finding I don't cook much as I have no counter space nor a place to eat it as my kitchen table is full! =))
I would sooo love to design and have a winemaking room! The first thing it would have is excellent lighting and lots of heavy shelves to put carboys on! A sink deep enough to wash bottles and carboys is on the list too! LOTS of counter space to work is also required!! =)
I would sooo love to design and have a winemaking room! The first thing it would have is excellent lighting and lots of heavy shelves to put carboys on! A sink deep enough to wash bottles and carboys is on the list too! LOTS of counter space to work is also required!! =)
Buy a lot of airlocks and various size drilled bungs including #2 to
fit a wine bottle for when you enough wine that wont fit into a carboy
for topping off later. I have three wines going right now that
overfiiled the carboy so I have three .750 wine bottles filled with
airlocks so that when I rack off the lees I dont have to add some water
or other kind of wine to it. The airlocks are only about $.80 and
thev the bungs are about $ .60 each. You can never have enough.
Edited by: wadewade
fit a wine bottle for when you enough wine that wont fit into a carboy
for topping off later. I have three wines going right now that
overfiiled the carboy so I have three .750 wine bottles filled with
airlocks so that when I rack off the lees I dont have to add some water
or other kind of wine to it. The airlocks are only about $.80 and
thev the bungs are about $ .60 each. You can never have enough.
Edited by: wadewade
