I just completed my 4th. week a couple of days ago and the SG measured .997 or .998. After a couple of extra days it has not changed. Is this low enough to rack for aging?
The Cab problem has been a mystery to me. I thought I followed the instructions carefully, but never a decent taste. Very weak and not much body. It has gone from WEAK to a strong vinegar taste after 9 months in the bottle. I'v pretty much given up on it.
Thanks for the help with my...
Just racked to a carboy after primary fermentation (2 weeks). Tasted the batch and it is good enough tasting to drink right now. According to kit instructions I should be adding Kieselsol and Clarifier Chitosan tomorrow. I am unable to do that on the 15th. day. I will have to do that 2 days...
I'm ready to start a new 5 gal. kit of Cabernet Sauvignon. I want to add some chocolate nibs and oak chips, maybe a little vanilla.
Any suggestions on how much of each to add and when to add?
Thanks for the help!
I have about 20 bottles left of my last batch of Cabernet Sauvignon that has not improved over the last 7 months. I've given some away to use for cooking, but do not think it has an acceptable taste to drink now (maybe never). Maybe I'll try putting it back in a carboy and try to improve it...
Facebook Marketplace has a listing for a number of 53 gallon Oak barrels. $75 per barrel. Located in DeWitt, just north of Lansing, MI.
Supposedly in excellent condition, tight bands.
Must pick up, no shipping.
I thought someone might be interested.
My last winemaking venture was the first time the wine I have tried to make turned out to my satisfaction. This because I followed the above directions. I aged just 5 weeks in a gallon jug and bottled it yesterday. The only problem I have had is keeping the cork all the way down on a...
Thanks for your response. If I emptied all of the bottles into a carboy, could I add some yeast and necessary additives and go through the process again?
I opened another bottle of Cab. Sauvignon. yesterday. It is just very weak. I describe it as not having much body or tasted. Like a bottle purposely watered down.
Is it possible to empty all of the bottles into a carboy and ferment again??