Recent content by Lopez

I racked off a 5 gal carboy of Concord that I started in October. This is the 3rd racking and when I got close to the bottom I noticed what looked like a piece of garden string looped up. Then I saw 4 or 5 more. It looked so much like it that I was trying to think of ways I left string in the...

I've never really had issues with foam, BUT I am in the primary with a batch of blackberries. I picked about 30 lbs on my property and for some reason this batch has foamed like crazy in the primary. I had enough for around 10 gallons and actually divided it up into 4 buckets because of the...

You most definitely need oxygen during primary, hence the term Aerobic Fermentation If you deprive the yeast of oxygen during the first week or two you'll have stressed yeast. I always give my musts a stir once a day during primary fermenation. I ferment in a large drum or bucket...

I think aging the wine is all in the preference of the maker. Also, you can bottle age wine if its stable and clear, or you can bulk age it in the carboy. I prefer to bulk age mine. For example, I have about 10 carboys from this last fall that I'll let age til August or so, then bottle them up...

I normally stir before I go to work and when I get home while its in primary fermentation. Gets oxygen to the yeast and keeps the foam/cap punched down.

That was partially my question. I always thought stabilizing was the addition of sorbate to prevent refermenting. I always add sulfite when bulk aging for protection from bacteria and oxygen. I thought that they were adding Sorbate right after the SG gets to dry.

Always check the exp. date on the yeast as well. I've received a couple that were grossly expired. Did you sulfite? If so, how much? Use a themometer when hydrating the yeast. I use a Rehydration nutrient as well. Yeast starts bubbling in the hydration bowl in a couple minutes.

gotcha...that's what I was thinking. Everyone has their own methods. If I'm going to backsweeten I normally stabilize, wait a few weeks, sweeten and wait another week before bottling to ensure there is no haze.

I have a chromatography test kit that measures the acids and a test prior to encouraging the MLF and several weeks later will let you know the drop in lactic acid. White labs makes a pitchable liquid MLF thats good for 5 gallons of wine. Its not expensive $6-$7 per se. Some guys like it and...

Give it a stir once or twice a day to get some Oxygen to the yeast. Also, I've got some juice goign now. 4 of the 5 are at 1.015 or under and the other is sitting at 1.020 as of this morning. I throw a very thin tea towel over mine and tie it off with a piece of yarn or lace to keep it from...

I understand why stabilizing is required and how to do it. BUT, what is the benefit of stabilizing shortly after primary when the SG is at the desired level of .0990-.0996? Why wouldn't you just let the wine bulk age sans stabilizing and if you plan to backsweeten stabilize at that point? Or, if...

My Sangiovese was at about 1.098. Pitched BM45 Monday at 9PM. She was at 1.008 this morning. Air temps ranged from 70-74 and the juice never got above 78.

thanks for the replies! I didnt even think about labels until this Spring when I couldnt figure out which wine was which. I use Publisher and have a bunch of old family pics that I'm gonna use.

Here are a couple of my labels from this year. The pictures on the bottles are old pictures of my Grandfather. He was an avid wine maker and it's the reason I do it. His nickname was juice!! Story is that he brought seeds from his grapes in Italy when he came to the U.S. in 1902. We still get a...

Steve- When do you transfer your buckets over to the carboy? I'm getting mine on monday and have to go out of town Saturday morning so I think that they can be warmed up, pitched the yeast, and ferment down to around 1.030 buy Friday evening. Thats my hopes at least. I dont really...