Search results

Yeah I have always been under the impression that stirring or in my case vacuum degassing should be done AFTER the yeasts have been exterminated with Pmeta top up and let clear naturally or use fine agents

I purchased a 6 week Malbec kit from Costco. The instructions say to Fine before stabilizing which is contrary to what I am used to doing. I am not even sure what is in the stabilizer package, looks like a combo of Pmeta and sorbate. But here is the thing after 32 days and having the wine...

Ok well I did a bit of googling around man I can't believe I used the word googling. And I found this short youtube video. Nice set up https://www.youtube.com/watch?v=9CZUkY8T4CY

I was just talking stainless because it is easily obtainable. like the other posts suggest it was mainly about increase in nucleation

Has anyone tried stainless steel screws (cleaned and sanitized) in their wine during vacuum degassing to increase the release of CO2

I know this is bad practice but I have topped not topped used water used dragon blood etc.... and racked off into individual bottles straight from Carboy as needed. I have not noticed any difference in colour taste or smell. I suppose if you were to leave this to bulk age for a long period of...

I rinse it out real good, right side out and inside out, soak it in a tub with Sani Brew. Rinse again then store it in a 1qt mason jar with Sani brew water mix. When I am ready to go again I take it out and rinse rinse rinse. Seems like Lot of work but I can't get the paint strainers at home...

The wine is fairly young 1 and half mth. But it has that awful acetone taste to it (my wife thinks its fine) but I can taste it a mile away. It has mellowed out some so I am thinking just to let it sit another month before I pop open another bottle. I am not sure if it is acetone but the first...

I purchased a Pinot Grigio Packlab kit from Costco a couple of months ago. It came with two bags of 7ltr concentrate. I made up one and was not impressed. So now I have a bag of concentrate left over Does anybody have any good ideas or recipe's that I could use this for? I was thinking apricot...

Dave I am interested in your method of secondary flavoring in your blue blood. I currently have a batch of blue berry on the go Same as DB but with frozen BB. I will be racking to secondary in a few a couple of days. My questions to you are 1: Do you add the BB and Oak to secondary after...

I just found this as I was searching for a way to clear that in the carboy grooves.Wow did this work a charm I have mine in milk crates I grab the neck of the carboy to steady it and grabbed a corner of the milk crate and twist. Every speck fell to the bottom thanks for this tip

I picked one up at my Local shop, after using it I rinsed it very well in my tub then put it in a mason jar with sanibrew and water. sealed it up and give it a shake every once in a while. after a week or so take it out soak and rinse very well and hang to dry rinse well again prior to using...

Had a problem with them this year as well. Installed a few fruit fly traps with apple cider vinegar and wine concoction if you are racking place a strong fan near the open areas of your carboy/primary fruit flies are not really very strong flyers also the odd sticky trap doesn't hurt

Thanks for your help. I know everyone always says to follow the kit instructions. But when the instructions only describe half of the reality I guess its time to invoke science. I was not sure if leaving the wine on the un-sorbated yeast would or could potential cause problems. But I am willing...

Yes I know the instructions are pretty messed up on one hand they say to leave in primary for 7 days and until sg is 1.010 or lower and in the next step it says to transfer to secondary but only if sg is 1.010 - .990 Thanks for your well thought out advice I was going to add the PS and K meta...

I started a pinot grigio kit 7 days ago. The kit instructions say leave in Primary until sg of 1.010 -.990 and seven days. My sg is .990 I racked into a carboy. The kit instructions say to leave for an additional 11 days until all fermentation is over and sg is 996 to 990. My question is my sg...

I just started a Pinot Grigio from a kit (Argentia) is it common practice to add bentonite in the primary fermentation like this kit calls for. There is no cap on must I believe due to the Bentonite. But here is lots of bubbling CO2 action going on because I believe all the Yeast is on the...

Next up tomorrow Pinot Grigio

Bottled clear and tasting great .... yummy. Thanks Dave:b final sg 1.005

I don't know I may be off base on this as I am fairly new. But wouldn't it be prudent to take a sg reading at bottling time and compare with the sg reading after back sweetening? If it was still around the 1.006 mark after a month or three sitting in the carboy I would think it was done. But...