Recent content by RedRedWine

Update for all. Finally did the splash racking yesterday. Out of the seven different carboys we have, only one had the sulfur smell/taste to it. We poured the wine from carboy to carboy using a large funnel then gave it a quick stir with a sanitized copper pole. About a month and a half left...

These were all grapes from California.

We crushed but did not destem.

I am also new to the wine making game and I have been topping off with cheap wine of the same variety. Hopefully this works.

We did crush our own grapes however I forgot to take pictures of that process, mostly because I was so busy crushing. Its an old crank crusher. Ill snap a pic of it and post it soon. Also the fermenter process was done in 7 gallon rubber-maid tubs. I didnt think to take pictures of this because...

California by way of a market here in NJ.

No they are not. This photo was taken with a iPhone app called Hipstamatic. It makes photos all funky. We have ... Merlot, Cab Sav, Sangiovese, Petite Syrah. I think the closest ones are Merlot.

Thank you. I am extremely careful with these handles. I also do not trust them and always have a secure hand underneath. Thanks for the heads up. Jeff

Here is our step by step process of our inaugural home wine making to date from Grapes to Carboys...

We have the following fermenting: 10 Gal - Cab Sav 10 Gal - Petit Syrah 5 Gal - Cab/Merlot 5 Gal - Carnelian 5 Gal - Sangiovese 5 Gal - Chardonnay

Ok I got it. Thanks. I am going to use a funnel to do the aeration. Hopefully this will work.

Thanks for the clarification. We just transferred the wine from one carboy to a new clean one this past Sunday an we had zero sediment this time. Can I just stir with the copper pipe now or should I rack it again? Sorry for all the questions, just want to make sure we do it right. Jeff

Thank you everyone for the advice. I will try the splash racking. Correct me if I am wrong...this means when racking the wine we just would pour it over a copper pipe letting the wine come in contact with the pipe before it enters the new car boy?

Rotten eggs.

We just did our final racking and some of the wine has a sulfur smell to it. It was very strong back in November and with each racking it has diminished a little more then the last. Does anyone know why this is happening or any idea of what we can do? Thanks, J