Other Tweeking Cheap Kits

[Trick]

Question from a Beginner.
Should you add wood chips to a bulk aging Cabernet or any wine that is being bulk aged?

I typically do that for reds to add some complexity. 50-100g per 5 or 6 gal.

 

[jpwatkins9]

My Merlot is still working, the SG is still dropping and everything smells OK. Just taking time. I suspect that the sugar was a bit higher than expected and the yeast decided to take it’s time. No bubbling in the water lack, but it is definitely working. May have a leaky seal somewhere. Will be measuring the SG and Ph today and see what I have. If all is well, will rack and let sit in the carboy with the water lock for secondary fermentation. Been about 2 1/2 weeks on the primary, but not in a hurry.

John

 

[joeswine]

Trick..Add all the learning agent before bottling.thats why it's there.
Certified...yes you can some what like aging in a cask, remember not to over do the oak unless you enjoy socking on logs in the end.

 

[jpwatkins9]

Measured the SG and it is down to 1.025, that’s down from 1.040 a few days ago, slow small bubbles in the must, and Ph is around 3.35 to 3.4 from the paper test strips. Instructions say to rack at SG of 1.020, so will let it go for a few more days. Smell is good and taste is a bit sweet still, but much dryer that last week. I think I may may let it go below 1.020 if it is still sweet, any comments on that? Not in a hurry and will put it in an Oak keg for a few months after racking a few times.

John

 

[joeswine]

Let time do its work..stay the course

 

[Certified]

Trick..Add all the learning agent before bottling.thats why it's there.
Certified...yes you can some what like aging in a cask, remember not to over do the oak unless you enjoy socking on logs in the end.

You think 1 ounce of Hungarian cubes ok?
Just put in last night.

 

[Certified]

You said add all learning agents?
Is that slang.i am not familiar with the term.

 

[meadmaker1]

Clearing

 

[meadmaker1]

I have a little gaming experience.
Learned to read "spell check"

 

[pillswoj]

Worse then that Keith, pretty sure Joe uses dictation software.....

 

[joeswine]

no most of the post are coming off my phone and I'm not sure how to use spell check on that device , however there are 228,300 views on this thread with 1,189 replies most get what I'm trying to say .. so lets move on .... with kito's blueberry cab....

 

[joeswine]

phase #2..... moving through the process. Easy and great tasting in he end

 

[jpwatkins9]

Gotta love it when the spell checker changes what you really wanted to write into something else. Especially when you don’t catch it on the proof reading.

Back to the Merlot, will be racking on Wednesday if the SG is down to or below 1.020. This is actually the first thing I have used a food grade plastic bucket as the primary fermenter. I usually use my 6 gallon glass carboy. Think I will go back to that for the next experiment. Having fun doing this.

John

 

[jpwatkins9]

My daughter found a place in Houston that had 6 gallon glass carboys. Got me one for Christmas a few years ago. Great size for either beer or wine making.

John

 

[joeswine]

Using the food grade fermentation I is the best way to get the job done plenty of room for error and no spilling. I use them all the time and have mine marked out a a 3,4,5and six gallon marked off. Best way to get the work done .

 

[Certified]

Using the food grade fermentation I is the best way to get the job done plenty of room for error and no spilling. I use them all the time and have mine marked out a a 3,4,5and six gallon marked off. Best way to get the work done .

That's my experience also. Plenty of room to stir and can have a lid with a bubble application.
Use 5 gallon plastic jugs as well with handle and screw tight lid. Easy cleanings and non breakable.
Works...$6 each.

 

[joeswine]

I always use a towel on top

 

[Certified]

Help is needed.
I tasted my Fontana Sblanc. It's perfectly clear.
However, tastes very acid,ph3.2, though.
Little vinagarie,... but drinkable.
Body is light.
Is it ruined?

 

[jpwatkins9]

My plastic fermenter is about 6 1/2 gallon capacity, maybe a tad more. When doing a 5 gallon wine, is that too much airspace? I am thinking that the CO2 would quickly fill that space and using an airlock would prevent O2 from doing any damage. I have used cheese cloth to cover with beer in fermenting, but never with wine. What are the advantage of using a cloth cover for wine and how long do you use it for before going to an airlock? Inquiring minds want to know.

John

 

[Johnd]

My plastic fermenter is about 6 1/2 gallon capacity, maybe a tad more. When doing a 5 gallon wine, is that too much airspace? I am thinking that the CO2 would quickly fill that space and using an airlock would prevent O2 from doing any damage. I have used cheese cloth to cover with beer in fermenting, but never with wine. What are the advantage of using a cloth cover for wine and how long do you use it for before going to an airlock? Inquiring minds want to know.

John

No, it's not too much air space, you are correct, the CO2 production during AF is sufficient to protect your wine.

As far as covering your fermenter, folks do it both ways, a simple towel or cloth cover / lid sitting on top, or a lid snapped down tight with an airlock. There has been some discussion of allowing the must access to oxygen during fermentation, but no firm right or wrong answer, I've done it both ways with equal success and no failures.