Recent content by jashworth9372

TJ, what is "GIMP", that you mentioned for creating labels?

Wade, just curious, what would cause the sulfur smell from not "topping up"..?

I have used the K-meta as well, but seems like I have noticed some after-taste in the wine......

when bottle washing, what are some of you adding to your water, if anything?

are the fine lees and sediment the same thing? I have noticed that if Ihave some leftover wine in a bottle, I see some small crystals the next day that seem to have fallen to the bottom of the bottle. Would bulk aging help to prevent this?

They are real corks......Makes me wonder if it's worththe extra cost...I'll make my way through the other bottles and see if was an isolated bad cork..............thanks for the feedback

Completed a Dashwood Pinot Noir kit, bottled, and aged for about a year. Went through the first five bottles within a month, or so, and loved the taste. Had a very obvious "cherry/rasberry" hint of flavor. The sixth bottle, however, had a strange wood/cork after-taste....Not sure how the flavor...

Great info. Mike, thanks........just started a Masters - Barolo kit and think I'll try to bulk age it for a while....If I age it for a year, should it be ready to drink right away, or more aging required after bottling?

Glad to be on the forum...Been making various kits for a little over a year and have many questions. Pretty surprised, so far, at how good the first few batches have turned out.....My first question is,what is the benefit(s) of aging in a carboy longer than the recommended time inthe kit...