Recent content by RandyB

I have 2 Vinifera Noble kits (Shiraz and Castel Del PaPa) that have been on the garage floor for 5 months. The garage is air conditioned, but still has temperature swings (Texas) from the door opening. Is the concentrate still ok, as well as the additives? Should I go ahead and make the wine or...

Haven’t posted for some time now, but I have a question. I began a WE Italian Deliceto fermentation on Jan. 29, 2010 and made my 1<SUP>st</SUP> racking on Feb. 6, 2010. Since then, I haven’t done anything to the wine other than look at it. The head space in the carboy is about 6 – 8 inches and...

Try to make it short – Wine cellar is full so I need to make room for more. The easiest way to expand my storage is to use my wine making room. The dilemma is temperature! I can keep the wine making room around 55 to 60 degrees by adding a cooler, but is this too cold to ferment properly...

Will the "Private Preserve" gas be enough, or should I top-off the carboy again while settling?

I probably wasn’t descriptive enough. Went through the Primary Fermentation, rack to Secondary Fermentation. Racked an added K-Meta, Sorbate and Isinglass then Degassed with an Aspirator. Let it sit for 3 ½ weeks.

WE Limited Edition South African Cab- due to various reasons, left the wine in the “Stabilizing and Clearing” stage for approx. 3 ½ weeks and now thought that I could skip the “Racking and Clarification” stage, as called for in the instructions and simply rack and add the K-Meta and bottle...

Been fishing in the middle of nowhere for the last several days and just now made it back to Amarillo TX where I have www service.I was trying to find a lazy way out of racking but to no avail. Went ahead and racked to a 6-gallon carboy- added finishing pouches, degassed and then racked to a...

Making an Alljuice Master’s Edition Outback Shiraz and I have an aversion to topping off with water and would like to avoid using a finished wine. If I rack from a 6-gallon to a 5-gallon, it leaves me with close to a 3-Liter jug remaining of unfinished wine. I then degas the 5-gallon carboy and...

Sorry Wade, I had a typo, the SG on the WE Itialian Amarone was 1.002. Still kicked-up the romm temp 2 F.

Kicked the room temp up another 2 F and will see what happens. I'll check my SG and make sure the Scotch didn't effect-affect my reading and if not, I'll rack again.

Thanks to all, Jeff H, I didn’t see the article written by George but thanks for pointing it out. Before this post, I created a question in the Mosti forum, as to the slow fermentation of my Alljuice kit as it appears to have stopped at around 1.00. Maybe I am a little anxious as I am a Newbie.

It appears that I have a couple of Kits that don’t want to ferment any longer. Neither of them are at or below .998 SG. First kit is a Mosti Alljuice Outback Shiraz that was missing the Yeast Nutrients which were to be added around 1.040 – 1.050. I added store bought nutrients about 2-days late...

Great- Thanks

I’m making a Vinifera Noble Chianti as a quick drink and I may have some issues. Primary fermentation went well and racked to a 6-gallon glass Carboy. During racking, I used some gas “Private Preserve” to make up the difference in the Carboy to Bung. I had about 5-inches from wine to Bung at the...

Great, I have a great store only 5 minutes away and George is about 30 minutes. I’m sure I’ll go for a $3.00 package of yeast nutrient and $130.00 later I’ll be out of there! Thanks