Recent content by joeswine

not really

haven't any thoughts on that

Today I tasted for the first time my new Spanish Cabernet Sauvignon. Findings : smooth , great structure , good balance between Abv and fruit , like this one a mot

You have to remember when I shift from fermentation to a secondary fermentation , it’s not quite done . I control the fermentation from that point forward. Keep your eyes on the. Bubbler look at were the internal pressure in the carboy is saying to you ? Listen and learn what the process is...

They don’t real change that much if at all

Not under there control between weather , harvest delays I’ve known them for a long time they know there products

Yes it is

Head space can be controlled with understanding the how to recognize the pressure inside verse’s pressure outside the carboy . Timing is everything in wine making , you have the control over the process , racking down is always a good idea . I’ve never topped up , I have control of the process...

So now you can take those those instructions and apply the to 99# of all kits

Usually useing simple syrup 2 quarts in the primary will get you there . However reducing the water level to 5.5 would do the same effect without changing the structure , because it’s a concentrated you can do this. Fact .

Grigio, your PH should be low to let the fruit come forward and the backend clean

Why did you make a yeast starter? Why did you add sugar?

Just stared theses 3 kits for a customer of mine easy , pezzie, they love theses kits they make a good everyday wine .

Ok refresh my memory, what kit are you doing and list the steps you’ve taken .ty

I live in south Jersey, I have carboys for sale , 6,5 s $25 and $20