Search results

I've just pressed some Catawba grapes from the backyard...a whopping 1.5 gallons...but hey, I couldn't let them go to waste. These were hand-pressed and hit with a dose of yeast nutrient and I put a spin on it: used Lalvin Bourgovin RC 212. I realize it's good for light reds but I just thought...

One of our own... http://www.youtube.com/watch?v=Q6IwDIAbHg8 God bless America. Edited by: JohnA

Thanks for the input guys. Appleman, I too have noticed the last couple of years the fruit not ripening completely. I was attributing it to either poor soil management, or because it was a young vine (three years, now in its fourth). In the fall I shall make my first Catawba wine. Who knows...

I have an itch to make some wine from the Catawba grapes I have growing out back. It is an arbor growing vineyard, mind you. And the quantity is light. In Homer Hardwick's book on home wine making (circa 1954), he calls the Catawba a superior grape. Fast forward to 2008, Catawba isn't much cared...

My IM Black Raspberry Merlot was fined and stabilized two weeks ago. Numbers were similar to yours, pizz, not that that means they are okay. I agree with Jeff H, probably didn't need a full F-Pack. I'm sorry now I didn't kick up that alcohol (now 6.4%) to 10%. It tasted pretty good before...

That is a six gallon, Jack. With the oak, it took it to about two inches from the top. I stole another glass of it before de-gasing. Tasted great! I then topped up with a store-bought cab after last de-gas and fining additions.

Fortunately I had no volcanic eruptions from topping up the carboy. It continued fermenting smoothly, and the SG dropped to .094. I had to do a double racking because I have just the one carboy of that size. As you can see, I managed to leave a good bit of sediment behind. This wine, being my...

And here is MM Alljuice Cab being racked at 1.020, seven days in. Added oak packet. About 1/4 cup was left over to warm me bones. I decided it's best to draw some later for fining and degassing so I filled it right up, a couple of inches from the lip. And now we wait some more.

Thanks for the input Joan and Wade. I will of course follow the instructions. And I do realize now the space in the bucket is pretty significant and not a good idea even under air lock.

I started it in a bucket. I was thinking it could handle another two weeks in there before the "leave the lees behind" racking.

Just got done racking my ALLJUICE cab, but now that the job is complete, I'm not so sure why I did this. Why not stir it well, add the oak, stir it well some more, and then air lock it? Why not save the clean carboy for the next racking at which time lees are left behind? Fool me once, shame...

Actually Joan it was last year's spilled moonshine that spoiled the floor's finish.

Here is the MM ALLJUICE just 36 hours in after pitching yeast.

Love the Deep Purple on the barrel in back... such an artist you are!

Got my MM ALLJUICE Cabernet under way last night. SG was 1.095 12 hours later, some action is developing. Smells great already. That's Welch's Concord on American oak chips in secondary. Do they look a little intimidated? Edited by: JohnA

Barney I find it does leave an odor. I do not know the effect it has on the wine's taste as I rinsed it well. I found the odor more difficult to rid from plastic (ie my plastic wine thief) than glass such as the carboy. Personally, I don't like the stuff, but I'm just a pup with gray hair...

Yes, table for one, please.

Kick that CO2 out! Edited by: JohnA

I love that label, Brian. Paste it on something good!

Thanks appleman and Wade. I feel much better. Nothing like a good humbling panic.Friday will mark day ten. Plan on taking sg test tomorrow.