Search results

I have a 6-gal batch of Ruby Cabernet bulk aging. What can I use to top off the carboy after the next racking? Would any good Cabernet be OK? Thanks, -Tom in Scranton, PA USA

36 for me! I've made plain, strawberry, raspberry, cherry/lemon/lime, and my newest... blueberry! 1,071+36=1107

OK, yesterday I did an "emergency" racking with super-sterile equipment. Left about 2" of lees behind. Added 1/2 tsp K-Meta and filled to the bottom of the neck with equal parts of store-bought Cabernet and Merlot. This morning, I see no signs of "flowers". Keeping my fingers crossed that this...

Robie... the level was a bit low... not much... but slightly.

I was hoping this wasn't the case. I had a feeling this would happen because when this juice arrived, I was out of the country. The guy I bought it from said he'd refrigerate it until I returned (4 days after it arrived). When I got it home and opened it, I knew it was fermenting because the...

Jon, No, not gritty at all. I've had a "wine diamond" problem last year, which all settled to the bottom. This film disappears when I try to touch it. Joe, Yes, I k-meta (1/4 tsp) every time I rack. This wine is 6 months old. I am wondering if this is a k-meta film.

I'm not sure if this "film" on top of my Cab/Merlot juice blend is from a residue or something bad. It smells OK, and has no real taste. I was wondering if anyone can recognize what this might be. Thanks, -Tom in Scranton, PA USA

I love the design, and am interested in trying to build something like this :)

I found a Sangiovese/Merlot blend that was relatively inexpensive. I think I'll use that to top off! Thanks for the advice! -Tom in Scranton, PA USA

Greetings! Will using a good store bought Merlot be OK to use for topping off a carboy of Sangiovese? I like Chianti, so I'm thinking it wouldn't hurt. Thanks, -Tom in Scranton, PA USA

Searching the 'net :-)

Thanks! LOL :-) -Tom in Scranton, PA USA

After making wine for 2 years, I've decided to give all-grain beer making a try. I have all the equipment ready ... but my question is: I bought a 9-gal (36-qt) stainless steel pot for a steel on Amazon ($59 shipped!). Would a 9-gal pot be OK to brew 5-gal batches? -Tom in Scranton, PA USA

I tested the Ph and it's at 3.4, which I assume is fine. I haven't gotten an acid test kit yet (other than the titration kit I already have which is difficult to read with dark red wines). Joe, mine was a nice color when I got it, but turned brownish after fermentation ... and it's weak in...

Thanks for the tips, Grapeman and Carmine. I am going to invest in some more testing tools.

OK, when I started this wine, I had a hard time getting it to ferment. I even went as far as wrapping a heat belt around it for a week and a half. Took many weeks to finally hit .998. I just tried to test the acidity using a titration kit. I drew up 15 cc of the wine, added 3 drops of...

Thanks for the info, Grapeman. Oh... last night, I decided to rack this wine. The lees on the bottom was hard and "crispy" ... gritty. What could this mean? Undissolved sugar? When I first got the juice, I had to add some sugar to get to 1.085 SG. I am sure it was completely dissolved...

I'll check the PH.. but how do you check for SO2?

Thanks for the reply, Grapeman. I got the juice from Fulkerson's at the Finger Lakes. I kept topped off. No sulfites except for when I got the juice home (KMeta).

Hi... I started some Leon Millot wine back in early Sep. It fermented VERY slowly, but eventually went from 1.090 to .995. Today, I sampled it and found it to be a weird color... almost like a brownish. And it tastes "off" ... not a bad or foul or vinegar taste... just kinda of weak...