Recent content by Tripled92

Here from the Scott’s lab book are two different types. See attached

Plus i could be wrong but i believe the lowest the refractometers go to is 1.000 so you wouldn’t be able to see the final sg.

I had talked to Scott’s labs a few weeks back (for a totally different reason) and the refractometer isn’t as accurate. I forgot the reason she told me, but the hydrometer is the most accurate system you can use before you get to those $1000 systems that test like everything.

Yeah i would try a a hydrometer as well. Also you can try to use go ferm to help start things back up.

So if i re bottle it and add k meta how long will it last?

So we are bringing some friends over to the house and wanted them to try our first wine ever made (which is our only wine that’s actually ready lol, have about 15 different type of wine now in production) unfortunately the wine has sediment in it since it was our first wine and didn’t know what...

Agreed with everyone here. One of the things we started doing is since fermaid o requires being put when fermentation starts and 1/3 sugar depletion. We starting putting fermaid o in right when we put the yeast in. It’s not a big deal with rc212 but when getting to the more wild and specific...

Yes, i think it’s mostly what they say the grape is. But to be 100% fair to them if you read any of Tim Vandergrift articles, he tells you besides a couple more steps, the wine that you buy from the store is processed right next to the wine kits. So unless you are growing your grapes it’s pretty...

Yeah agreed. I tell people if you are new experiencing with oak, stick to the medium and medium+ toast with Hungarian or French. Stay away from American because it has a higher chance of being over oaked especially a heavy toast.

i 100% agree. I don’t think there is any question if it’s blended or not because they would tell you if there is different grapes, or a blend etc. Based on the different levels, classic, reserve and private reserve it just becomes the question if it’s all coming from the same farm. For example...

So a few months ago we bottle the Grenache rose. Wanted to know why it didn’t come out the typical rose pink color. It’s more of a clear light red color. Is that just the color profile of Grenache?

Haven’t made the vineco one, but the winexpert one and it was great!

We start our clock as soon as we bottle the wine. Which around 9 weeks before we bottle then we start the clock. I could be wrong but I think technically” “the clock starts once you put it in the carboy.

Hey so we are making WE private reserve amarone style, looking for the best yeast to use. After doing a bunch of research the ones i found that would best fit are 71b, rc212, bm4x4 and rp15. Out of those which would you say is the best? (i know they each have their pros and cons, but which would...

Thank you for this response. Since we are only doing fermentation once, I’m guessing we don’t need to add the sorbate? Also does adding the sorbate change the taste?