What’s in YOUR Carboy?

[MedPretzel]

Hahaha, well.............





The cabbage wine is too weird to be proud of.

 

[AAASTINKIE]

Update:


6 gal Sauvignon Blank Bolero (Spagnols) California style 23lt anseptic kit


6 gallons welches with 1 qt. pear juice, finned waiting to go into carboy


6 gallons welches in primary

 

[MedPretzel]

Sounds good, please keep us posted as to how they're doing!!!

 

[AAASTINKIE]

Well, the Sauvignon Blank is just sitting waiting for the 22nd to get fined andracked, one welches needs to get racked that day to free up the 23lt carboy it has been fined already, it will be going into a 5gal and 1 gal carboy and jug, the other welches goes into the secondary a few days before.

 

[MedPretzel]

I recently racked my pumpkin wine. It's getting very clear on it's own!





I am so excited, but it tastes a bit drab right now. Glenvall, do you know what I could do to spice it up a little?





Thanks

 

[Hippie]

It might be a good candidate for blending with something more sharpif it is a little flat or blah.

 

[Hippie]

Stinkie, what is significant about the 22nd for racking? Are you keeping to a schedule per kit instructions, or do have you devised your own racking schedule?

 

[MedPretzel]

Well, what would be sharp enough that doesn't mask the taste of pumpkin?

 

[Hippie]

When you make that carrot wine, make it a little on the acidic side (zingy) and then do blending tests with the pumpkin.

 

[MedPretzel]

ohhhhhhh! That sounds like a good combo!





Thanks again for your invaluable advice.

 

[Hippie]

It does sound good to me also. I mean, they are both orange anyway......

 

[MedPretzel]

Good call, Glenvall! Thanks!

 

[Hippie]

Are you sure? Maybe so. We'll see, there's the fun in it.

 

[Vinmaker]

I have



5 gallons of Cabernet Sauvignon



5 gallons of Syrah



5 gallons of Chardonnay



6 Gallons WineExpert Luna Rossa



8 Empty Carboys waiting for the next harvest.

Vinmaker

 

[MedPretzel]

Vin,





Try a country wine in one of your carboys. Elderberry makes a beautiful, tasty red.

 

[Vinmaker]

Hi Martina,



I need to master fresh grapes before I venture off of the vine.

I am not as adventurous as you.

 

[MedPretzel]

Actually, making country wines is much easier than everyone thinks. The only thing differently is is that you have to know how to use a measuring spoon and buy the supplies.





Who knows? Maybe George can whip up a "country wine" package, where all you have to do is add your own fruit...

 

[Hippie]

Excellent idea, Martina!


Got it George?


It should include straining bags, nutrient, energizer, tannin powder, pectic enzyme drops, etc., maybe even a larger primary fermentor.

 

[MedPretzel]

I wish I could have bought one when I started!





Also, don't forget measured K-meta. You know, like the kit wines have in their own little packages. Just cut open the baggie, and dump it in.

 

[Hippie]

Hey! That's an idea. Maybe little packs with sulphite and sorbate for stabilizing batches of 6, 5, 3, and 1 gallons. Might just help alot. Maybe make it in liquid form already dissolved, much like wine conditioner. Edited by: Country Wine