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Thanks for the info guys. If I add the yeast in two days ( the Montrachet is already working) is that ok? Can't gets hands on rc 212 for a couple days

I have 55 gallons of cab Sauvignon 14.5% must and 60 gallons of Sangiovese/vinfendel 13.5%. I used red star Montrachet which is only rated for 13 percent. What do I do? Just added the yeast last night.

Already planning for the upcoming batches, from everyone's experimenting what are your favorites blends? Looking to do a red blend and up for anything

for 5 gallons of wine, how much brandy or grain roughly do you think youll need?

Nice, what type of grapes you using?

How do you do the equation to get 18-20 percent, I know how to figure it out from the wine but how do you know how much grain to dump in? will adding the grain increase the brix and you check it that way? Thanks for the help

I don't think that's correct because you want a sweet wine... so what you do is you buy a grape with a higher sugar content say 26 brix to start then you fortify it at say 6 brix ( that way the alcohol content is equvilent to a 20 brix grape) so then you still have the alcohol content and have...

Want to get into some port wine this year and fortify it with brandy. Any knowledge from anyone would be great, what type of grapes? what percentage of brandy to wine? at what brix do you fortify the wine? Thanks guys appreciate the info.

my cab was the same way, after secondary i de-gassed it with the whip that attachs to the drill... no more sulfur (rotten egg) smell

Boil a pot of water and dunk the top on the wine bottle in it... thats what i use perfect and doesnt cost anything.. just make sure you use enough water to submerge the whole pvc capsule

It started in mid october... in secondary early november... it has been racked twice already

I have 15.2 gallons of cabernet sauvignon and 6 gallons of syrah. Had a tarp over them for about a week while I was doing some work in my basement. Went down to my basement and the tops were off of both of them. On the carboy the top and ferm lock were off on the beer keg the ferm lock came off...

couple questions about oak chips, I just added them to my 15.5 gallon wine keg... no cheese cloth just dumped them in... do they ever sink or do they always float?? also my wine was perfectly clear will some particles from the oak sometimes cloud up the wine?

thank you greatly appreciated

Does anyone know how to get the ball valve out of a standard half keg (15.5 gallons). I have a busch light keg that I want to use to store wine but I can't figure out how to get the ball and valve part that is obstructing the opening off? Thanks Fellas

I dont ferment in it, I use it after the secondary fermantation works out real well, i have another keg without a spigot when its time to bottle I attach a spigot i have that attachs to some tubing and bottle that way makes it nice and easy.. the spigot hole on the keg is a 1/2 inch female...

29 gallons of cabernet sauvignon 5.5 gallons of syrah

Anyone have a good recipe for a concentrate like Welch's. Read a lot about and it seems like a lot of people make decent wine from it. I have 30 gallons from grapes sitting in the basement now but you know im getting that itch to try something new!

just needed a little jump start, cheers

that temperature is very low for 7 days in. wrap the fermenter with blankets maybe bring in a space heater... once it really starts bubbling and that cap is moving it should come up to around 80 or 90 degrees... try to warm it up and you should be fine