Recent content by guitar309

I have a carboy of castel del papa that has been bulk ageing for about 3 months.... is it time to add some more k meta or anything? should I do anything to it or leave it alone?

I have a milk jug with potassium metabisulphite in it for sanatizing and for my air lock.. how long with it last in the jug before I need to mix a new batch.. ?

I started the bulk aging process about 20 days ago... I already have a ton of lees/sediment on the bottom of the carboy... should I re rack it and get it off the sediment?

olo its a mosti kit castel del papa (first kit)

I finished degassing and put in the potassium metabislufite... now I want to just stop and leave it to bulk age right?? in other words do NOT add the siligel and liquigel yet... I think everything is taken care of...how do I make sure my sulfite level will be ok?? I also read where some people...

check it out.. http://www.youtube.com/watch?v=CRL1SeTJ1rk

?? anyone?

ok so current sg is .994 or right around there... I warmed it up to 75 and degased I sat for about 30 min. letting the drill spin for a few seconds and then lettting the wine settle down.. I did see some degassing going on.. but no where near like in the video or a valcano.. lol.. I could see...

ok cool... yes it has been at the same sg... i let it sit for 15 days.. just to make sure.. I will go ahead and degass...

ok.. so I posted a topic about degassing... I couldn't get my wine to degass... well the temp was 63.. so I needed to warm it up... so today.. i put it in the bath tub.. got it to be around 73 and all the sudden.. the airlock started bubbling again?? could it be I had a stuck fermetation and...

is it ok to sit like that a few days without putting in the potassium metabislufite? and maybe I can put it in front of the heater vent or wrap a blanket around it... lol

its sitting at 63 right now but I just just add a little bit of wine to top it off and that might have brought the temp down a bit... it is -17 here right now with a wind chill of -35 .... I have the heat cranking but I don't know why its so cool??? not good... but I did rack in a bucket then...

so the big day is here.... degassing... I transfered to a clean carboy... now.... I have used the drill.... got no bubbles... used vacu vin.... no bubbles whats going on here?? I can't get anything to happen..

any recommendations for what wine to use to top off my castel del papa? does it mater? as long as its a red?

That is the same exact thing that happend to me! I think everything is fine! after transfering to the secondary it seems that my fermentation stopped at .998 though... I will give it a few extra days to see..