Search results

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...

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?

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...

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...

My CRP has stalled for a second time. This time was after racking it back onto a yeast cake. I am currently at 1.020 and babysitting this problem child is really getting old. The temp has been kept around 77degrees and stirred daily but it still is being a PITA. What are my options at this...

I was at a shop today that I don't normally frequent when a spotted a box marked made in Mexico. Turns out they don't rotate their stock and stacked behind two rows of Italian carboys were 30+ Mexican made bottles still in their boxes. What is the going price on a new Mexican carboy? I know...

If you could have just one, which would it be... Amarone Super Tuscan Rosso Grande

Any negatives to using tap water after it has been "softened"? Our softener uses salt cube and I have been hesitant to use anything other than bottled spring water. Just wanted to know if I am worrying too much

I picked up a Premier Cru Barolo 23L pail at a local shop today. I didn't realize it at the time but the date code is 3/18/08. Should I be concerned about this? Also, I was wondering about the quality of this kit. I have found VERY limited info about the Premier CRU line. BTW...I paid $95 for...

I am getting ready to start a IM Green Apple Riesling and wanted to know if/when to add a banana. Also, do you just drop a whole banana into the carboy or is there another method?

I was given 5 cases of empty bottles but don't know if they were rinsed out when they were used. Would soaking them in OXYCLEAN(WalMart Sun) take care of any mold, etc that might have built up in them? I have heard of using this method to remove labels but will this help clean them as well...

Looking for recommendations on an early(er) drinking white while the reds age. I was also contemplating the Luna Bianca but wasn't sure if it was worth the extra $$ if the goal is drinkability in march or april.

Maybe I am missing something, but I attempted to use a vacuum pump to degass today and just ended up sucking in the sides of a Better Bottle. Is it possible to use a pump successfully on a PET carboy??

When bulk aging do you just top off the carboy and airlock and "try" to forget about the wine for 6 months... or is there "housekeeping" that needs to be done throughout the process??

When is minimizing the O2 levels important and how far should I top up?

I made a rookie mistake! I currently have a VR Chardonnay as well as a IM Black Rasp Merlot. Both are in secondary and getting really close to step 3. My problem is that I didn't mark the bags with the 2,3 &4 additives. On both bags the 2&3 are identical...what is different is the #4...

I have a batch of Black Rasp Merlot (w/ half f-pack and sugar mods) that is ready to go into the secondary. Would adding a banana at this point be a good idea?