Fuegofan

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• Posted in thread: Frontenac Grape Recipe on 01-30-2011 at 11:58 PM
  No cherry, yet. What I did detect, back in October, was a flavor that reminded me of the inside
  of the skin of a dark plum. I have to say, it's easier to taste by myself--with others around I
  get dist...

• Posted in thread: Frontenac Grape Recipe on 01-30-2011 at 03:46 AM
  AlFuchino--Actually, the 5 gallon carboy was at 32 F for two weeks, only the 1.5 L bottle was
  out for 8 hours, and it already had what may have been wine diamonds in it, so I think it had
  already prec...

• Posted in thread: Frontenac Grape Recipe on 01-29-2011 at 08:27 PM
  I've never had a confirmed sighting of wine diamonds by an expert, but I'm guessing so. Thanks.

• Posted in thread: Frontenac Grape Recipe on 01-29-2011 at 05:14 PM
  My wine is progressing nicely. To quickly update with dates, September 19 was when I added 4
  ounces of American oak chips to the 6.5 gallon carboy. I had a 750 mL bottle also, but didn't
  add oak to th...

• Posted in thread: Cold Stablization on 01-22-2011 at 12:58 AM
  You know, my friend said he could see the tartaric acid. I never saw anything that looked like
  salt crystals or any other kind of crystal. We also had a 1.5 L bottle that was just hanging
  out in the b...

• Posted in thread: Cold Stablization on 01-22-2011 at 12:52 AM
  I put my carboy in the garage for two weeks, where it hung out at 32 degrees +- 2. I don't know
  if it's the 2 or 3 months it spent at 58 in the basement first, or that two weeks, or both, but
  the acid...

• Posted in thread: Clearing home grown grape wines on 10-09-2010 at 03:34 AM
  What affect on taste, if any does filtering the wine have? I just can't see why I'd want to add
  chemicals to my wine. Does it provide any other benefit?

• Posted in thread: Frontenac Grape Recipe on 10-07-2010 at 02:22 AM
  Thanks, Racer.I've added the oak now, during the secondary fermentation. After two weeks, the
  6.5 gallons of wine taste/feel a bit buttery, which I must admit is a little weird. It's still
  pretty tart...

• Posted in thread: The Map on 10-07-2010 at 02:13 AM
  I can't believe I'm the first one in Chicago. Really? In a city of 3 million?

• Posted in thread: Wine has a head on it on 10-03-2010 at 05:03 PM
  I am so relieved to read that. I could not figure out why we had white stuff at the top. Must
  have been CO2. Thanks!