Recent content by davidmancuso

I hadn't read your replies yet, but I added 1/16 teaspoon to the five gallons of it last night--I'm glad I didn't add any more, but it did add just a little structure to the Pinot. The tannin I used was American Chestnut powder. So it helped, but I'm done. I'm amazed that this Pinot turned out...

Hello All, I have a Cab Franc and a Pinot that I didn't take good care of all winter. Tough, busy time. So... To the point, they're in good shape now, but the Pinot Noir tastes too light to me. It just doesn't have much, if any, body. But I don't want to mess with it, because otherwise...

Thanks! The % alcohol I got was from a calculator at http://www.brewersfriend.com/brix-converter/ . I may have done this incorrectly--I took the potential alcohol at 22 brix/1.092 SG (12.9%) and subtracted the potential alcohol at .8 brix/1.003 SG (.4%).

Be aware that the bottom can fall out too. This may have been a fluke, but after a couple of years and a number of primary fermentations, I noticed a leak around the bottom of my bucket. I put it up on the counter to siphon into a carboy and it leaked a lot more. I tried to pick it up to...

Hi Folks, Please let me know if this is mis-posted in the wrong forum. I have just moved to raw juice from the juice kits. I have a cab franc and a pinot noir. I failed to have my house warm enough for primary fermentation (it was in the low to mid 60s, saving on heating). So both buckets of...