Recent content by Ace

Thanks.

Me too! Thanks.

I initiated the DualFine Clearing Kieselsol/Chitosan procedure 8/26/2023 at 1 p.m. It states that it will clear in 12-48 hours. The problem is that my winery has been inundated with a swarm of yellow jackets that preclude me from entering the area. I was severely stung trying to get rid of them...

Thanks. I'll start with the 30 APV you found for me and go from there.

Does anyone have any recipes using Vodka to fortify wines Country or Vitus Vinifera whites or reds? Thanks.

Into secondary with my second batch of Chilean Cab-Merlot. First batch 2 years ago went like clockwork. This one not so much. Might be the must, the weather or just fate, but I had some help from a couple of guys from Winemaking Talk and it smoothed out the rough edges. I think it'll be all right.

Went into secondary today and all seems well. Thanks for the help, especially leaving extra headspace. About a half hour in, it started to foam and burp excessively. Will check in on it tomorrow morning before I leave. Once again, many thanks for the input.

Thanks. I'll do it in the morning. The point about extra headspace is spot on and very helpful. I'll babysit it all day then I have to leave for a few days. Think the extra headspace will give me peace of mind while I'm gone. Thanks again.

Thanks. 1.020 is 5.1 Brix so that should be OK. Usually I get it to 0 but this Chilean is stubborn. 2 years ago I did the same Chilean Cab-Merlot Style blend and had no trouble getting it down to 0. Guess it's just the way it is.

I'm just coming into the 9th day of fermentation with my Chilean Cab-Merlot Style red wine and I've been stuck at 5 Brix for 2 days. Yesterday I added 3.25 tsp of Superferment nutrient to each of my 6 gallon buckets. There was a little foaming but very little change. I ran a hydrometer reading...

I thought the same thing, but look as I may, it is not listed which makes it fairly confusing. Check a bottle and see.

Wow! Thanks Guys. I'll take a look and try them. In the meantime, I have worked out a miniature mix that not only do I like, but it gets my wife's approval and, after 51 years of marriage to an avowed tee-totter, is a massive win. Here it is: 200ml of Peach Wine (National Select Peach @ 12 %...

I appreciate your responses. I've always had difficulty with the Pearson Square. I guess it's the mathematical conversions from ounces to millimeters, or just the complexity of predetermining what the "desired ABV" of the outcome could be. And how to determine sweetness level. Add into the...

I've got a great Peachy wine base, but I'm looking to punching it up a bit and would like to know if anyone has had success with making a nice Peach Brandy fortification. When I lived in Wyoming we made a brew called "Factory Whistle." It consisted of 1-750 ml of Everclear, 2-750 ml bottles of...

Then in 1960 when I was 9 years old, my mother, my 6 year old brother and I were given the chance to go to the South of France for five weeks. We went. It was a culture shock since we only new a little French, but my mother was fluent and we caught on quickly. Anyway, one of my adventures was...