Recent content by grapecrusher

Thx. It's my own place to entertain and get away from it all. I modeled it with an Italian flair

I built my wine cellar in a room in the basement with 3 outside walls and a storm door to seal from the rest of the basement I tiled the floor and stucco on the walls. I don't have any air or heat in the room. It stays a constant temp of 60-65 degrees

How do u cold stabilize wine? What temp and how long? Can I put a carboy outside?

What is it used for and how does it work?

I'm not as patient. I use a razor blade. The straight ones that u use to scrape paint off windows. It's fast and then I rinse off residue. Use goo begone and Brillo pad for stubborn glue

Pumpkinman. I have a cab and a red blend. Both juice from Italy. I have no measurements. I started them a year ago and was surprised to see the blend started to ferment again. I added sorbate to stop it when I racked it. I'm trying to save 15 gallons but I'm losing hope

I have a batch of wine that I over stressed the yeast I got rid of the sulphur smell but now I need to reduce the acidity to soften it How do I go about it?

Thx for clearing that up. I've been making wine since '98 but I have learned a lot since I started following this forum. It's great.

How do you tell when primary fermentation is done and secondary starts?

How do u know when 1/3 sugar is gone? My juice is on the 7th day of fermentation .

When do you need to add yeast nutrient during fermentation and why do you need it?

Best way to describe it is flat. No aroma bland pallet

The other side of the hydrometer has a scale for sugar content and potential alcohol

Just got my Italian juice. Sangiovese with a specific gravity of 1.050 and a cabernet with a specific gravity of 1.070 . Are these good numbers? Sugar content is 15 to 18%

Have a year old Malbec from Chile that I'm not happy with .. Can I mix it with a new batch I'm doing or should I wait til fermentation is done?