Recent content by LtCellars

Bob, Sorry I missed your last post. You hav probably taken care of this by now, but yes, that dose would be for 6 gallons, and yes it would good to age for a few months after that. You do not need the sorbate if you want the wine to go dry. Sorry for the late responce. Steve

I will use the vented ones if still fermenting or if there is MLF still going on, but for long term storage, or barrel aging I would go with the solid one. Less risky. Steve

Check out The Barrel Mill. I have been using them for years. They make a beautiful barrel, French and American. www.thebarrelmill.com

Wine on Tap, I like that idea. I will have to do a search for them. Thanks Steve

Hello, I'm trying to find out what people use to top up there barrels without there source going bad. I usually open a bottle, top up and have whats left with dinner. But I have two 1 gallon jugs I would like to use for topping but do not want to create the head space in the jugs. Thank you Steve

What Wade said. The CO2 will protect your wine. As long as your airlock is in place you will be fine. When it looks like it has finished then check your SG. If you are going to do a MLF, and it's done with primary, now would be a good time to feed it the bacteria, top up and put the airlock back...

Bob, you can rack if primary is done. But I'm confused on the sorbate and sugar addition. Sangio should be dry. All you should need are sulfites. 1.3g of KMeta will give you 30ppm. but I would stick with something closer to 1 gram given your PH. Steve

Check out www.hydrometerstillwell.webs.com Problem Solved...

Thanks for the comments. I was a little worried of exposing the wine to too much oxygen removing the bung that often, but I will taste and top up later this week. Thakns again, Steve

Cannew,I would venture to say you already do have enough experience to do grapes. Aside from crushing/destemming and then pressing after the ferment, I think there is less to do doing grapes. If I remember correctly, my kit had me adding certain additives at certain times and had to read the...

Good stuff to know! Thanks

Not to say one is better than the other, I only did one kit to get me started and then went to fresh fruit and have never looked back. The only drawback is you have to wait till harvest to do fresh fruit, but then I think the anticipation adds to the enjoyment.

From what I have heard.... Wine does not make you FAT it makes you LEAN... ....against tables, chairs, floors, walls...

I have a Sangiovese in two 5 gallon barrels. One is on it's second vintage, while the other is new as of the first week in September. I transferred from a neutral barrel to this new one at which time I sulfided as well. When would be a good time to pull the bung and sample and to top up on the...

I would like to ask a question about reusing some of my additives from last year. This would include Opti Red, Lallzyme EX, and Go Ferm which were all vacuumed sealed after I used them. I will be doing a Cab this year, if the grapes ever ripen. It was a cool spring here so everything is late...