Recent content by DryFly

I just bottled my Grand Cru Australian Cab after six months of bulk aging. While I was bottling, I enjoyed a bottle myself. I was very surprised at how good it tasted. It tasted like a legit wine. I don't know what I was expecting but it surpassed all my expectations. I can't wait to start my...

Anyone else have issues posting a New Topic? I keep getting a prefix error with double negatives. Maybe this will work?

Any idea when the WE Bravado Super Tuscans will be available?

RJS Austrailian Cab w/ grape pack 12/5/15: Began fermentation. Added oak and grapes directly to must. SG: 1.090 12/12/15: Racked to glass carboy. Removed oak and grape skins. SG: 1.006 12/17/15: Racked to plastic bucket and back to carboy. I was trying to eliminate what I thought were the...

Do you recommend any particular tannin, yeast nutrient, yeast energizer, pectic enzyme, or clearing agents? Also, what does DB taste like?

Thanks for the input. I believe I read on here that you want to keep the wine off the sediment. That is why I have racked so many times. When I have racked I have racked from carboy to primary and immediately back to carboy. Counting each as a racking. Picture of sediment prior to last racking...

Any more info on this device? I am considering purchasing one but am curious about the headspace as well.

I am on day 22 of my first kit wine. I have racked the wine 5 times, however I still have quite a bit of sediment on the bottom of my glass carboy. I figured my wine would be clear at this stage. I have added the kmeta, sorbate, fining agents, and a vigorous 10 minutes of hand powered drill...

What about the Meglioli kits?

Interesting. I figured the juice would perform better than the concentrate.

I am looking at doing one of the MM All Juice Master's Editions kits (Old Vine Merlot with Grape Pack) for my next kit. Does anyone know how these kits compare to the CC Showcase, WE Eclipse, or Meglioli kits? Thanks in Advance

Thanks guys for all the help. Unfortunately I followed the instructions for greater color and released the dried grapes into the fermenter (not in the sock/bag). I'll see if I can get the wife to give it a good stir tomorrow and Saturday and rack on Sunday.

I have to go out of town tomorrow and do not know what to do with my wine. I currently have a Cabernet fermenting at 1.030 (started at 1.090). It has been in Primary for 4 days. Should I rack it to the secondary or should I wait until I return on Sunday? The instructions say 6 to 8 days or...

I am a complete newb at this so pardon my question, but when is the yeast added to the bucket? Are these juice buckets fermenting for long periods of time waiting for a customer to buy them off the shelf?

Thanks! Cmason