Last Activity:05-24-2013 7:22 AM
Likes Given: 10
4 Likes on 4 Posts
Posted in thread: wine volcano on 05-22-2013 at 11:22 AM
I had my first wine volcano yesterday. When I racked my eclipse lodi zinfandel, I recognized it
was carrying a lot of CO2, so I reserved about a bottle to leave more room for foaming during
Posted in thread: WE says "Don't top up" on 05-21-2013 at 11:34 AM
I just got the limited edition Nebbiolo through the stabilization stage, and added no water.The
grapeskins kits give a little extra; that is there is some juice in the grapepack, and it
completes a li...
Posted in thread: LE Nebbiolo Starting SG on 05-14-2013 at 12:30 PM
Darren,I feel your pain. I'm not much of a tinkerer, so I'm hoping for the best for you. As a
Winexpert regular, when I have a problem, I send them an email
[firstname.lastname@example.org], or give t...
Posted in thread: Help me select a red on 05-03-2013 at 05:05 PM
As you seem to be naming Winexpert products, E. Spanish Tempranillo (with grapeskins). I have
made it twice now, and it is difficult to keep in the cellar. I would also add another:Italian
Posted in thread: MLF With Kits on 05-03-2013 at 05:02 PM
You don't do MLF on kits.Mike's disclaimer aside, he is correct.
Posted in thread: Does higher wine temps in primary fermention lower the final wine quality? on 04-29-2013 at 08:42 PM
Is it that noticeable, now I'm wondering if my stuff is gonna be any goodWhile the short answer
is yes, making wine from kits muddies the answer a little. All wine kits are flash pasteurized
Posted in thread: LE Nebbiolo Starting SG on 04-28-2013 at 02:39 PM
Well, it was an unusually slow ferment, but it got done (.991) and is in a carboy. Looked and
Posted in thread: Stags Leap merlot on 04-28-2013 at 02:29 PM
I bottled Stag's Leap District Merlot yesterday (my first Eclipse kit:try), and it is quite
good. I can hardly wait to taste in 6 months.
Posted in thread: LE Nebbiolo Starting SG on 04-20-2013 at 04:53 PM
i would be worried about leaving my kit in a bucket for that long. at elast if the yeast is
working, the Co2 will protect it just a thoughtYou may be right, but I hope you're not. I use
Tim's "guide t...
Posted in thread: LE Nebbiolo Starting SG on 04-19-2013 at 11:41 AM
42 hours in, I pitched the yeast into 1.072 must.
I make wine from kits...I am neither bragging nor complaining.
- Looking for a label for my triple berry, mango and pineapple pee
- Back sweetening, how much sugar?
- Sparkling melomel bottles
- First "Real" Wine
- Kicked up sediment during bottling, carboy half full, not clearing.
- I wish I would have started this at 20
- Barrel for sale
- Newbie "experimenter" ?
- What R you doing today?
- How to: Remove old wine labels
- First waxing attempt