Recent content by slopenutz

I have a batch of red bulk aging since last december and would like to make half of it into a holiday spiced wine. Is it possible to add spices at this stage or am I asking for problems?

I'm making my first attempt at MLF on some Chilean Chard and have a few questions about the process. First, should it be added after the juice has fermented completely dry? Any sulfite/sorbate additions needed/useful prior to starting MLF? Should this be done in a bucket or carboy and should...

Are there any other magazines for winemaking? Preferably one that doesn't cost $25 for 8 issues?

I was planning to rack next weekend.

It has been stabilized and is currently clearing. Is s.r. out of the question at this point? Is there any way to confirm H2S issues other than smell/taste?

I have a batch of Reisling that has a touch of H2S smell/taste. It has only been a few weeks since degassing and is still clearing. I read that one method to remove this is to add K-Meta to 50PPM and splash rack a few times. I am still a bit confused on the term "splash racking" because it is...

Anyone know where I can purchase Chilean Juice in Southeastern Pa or Maryland this spring?

Thanks for the feedback Runningwolf. Just to be on the safe side, I have been punching them down daily. Just wasn't 100% sure on the pressing at racking part of the equation. I guess I will just drain them and not press.

I currently have a batch of Cru Select going and the directions don't seem to directly mention the elderflower bags. I put them in the primary and they are puffed up and floating. I tried poking a several holes in each bag but a few hours later they are puffed and floating again. Is it...

This is the set up that I am using and it works great Digital brewbelt controller $25 shipped http://www.amazon.com/dp/B000NZZG3S/?tag=skimlinks_replacement-20 Stainless Thermowell(fits perfectly in the airlock grommet) $18 shipped...

I went to my basement(60 degrees) to get the F-Pack for my Peach chard but it is completely solid. It was fairly "gritty" 3 weeks ago when I opened the kit but it is now a brick. What are my options at this point? Is it an option to make a f-pack from welches peach concentrate?

Should the tubing be completely dry after running the sulfite solution through it? It is imposible to completely dry the tubing unless I sanitize the night before I rack. Up to this point I have been sanitizing just before racking so there is always some solution left in the autosiphon and...

The VR 10L whites are MUCH better than their reds. With that being said, It is still worth the extra $$ to get a 15L+ kit.

Adding extra oak shouldn't be a problem. JUST BE CAREFUL...My 2nd kit was a chard and I ended up overoaking it. All of the chard flavor is hidden by the extra oak that I added. A year and a half later and the oak still hasn't subsided.

Do yourself a favor by spending a few extra dollars for either a Selection Original or International kit. WE 10L reds are like boxed wine compared to the larger 15L kits.