Recent content by bdahl

Worth a shot :) I've heard great things about it. Also, I dropped my poorly functioning PH-pen, the $20 one from Amazon. I dropped it under my boot, like, three or four times.

Hmmm, interesting... I don't have Fermaid K, but I do have yeast nutrient from LD Carlson, which has DAP in there -which I intend to use as prescribed. Thanks for the input, will make sure to keep a close "nose" on the fermentation! My Cabernet Sauvignon (fermenting right now) is split into 3...

Added some pectic enzyme and popped the whole batch in the basement fridge for 48 hours to extend cold soak. Either way, I'm learning a ton. I'll probably pop in 1L of the cabernet grapes and must that is fermenting now to beef it up when fermentation starts. The Cab is fermenting with EC1118...

You're probably correct, though I am quite sure about my measurement... sort of :p - it was prior to a complete/thorough stir; I measured in the middle/top of bucket, where that water went. Stirred a bit, Brix was slightly up. I only measured again once I had stirred in the first 200g of sugar...

Phew! Slightly reassured. The only enzyme I have is pectic enzyme, the pouch says "mix in 1hr prior to fermentation". Would putting it 1 day ahead yield any additional extraction? Thanks so much for your help.

Well this is awkward. I crushed and destemmed a crate of Sangiovese (36 lbs.) yesterday. Brix around 21-22 (was to be measured again this morning). Added ice pack and left outside for cold soak. Brix this morning? 16-ish... The ice pack (all water) leaked... About 2 cups (f@-#&$@-!!). Added...

Had no idea how to title this question... I enjoy making the reds from must, we have a decent supplier in Montreal. However, would love to increase the body and concentration in reds, especially Cabernet Sauvignon, Syrah, and co. I'm thinking of getting a a good kit (WE Eclipse seem...

While I'm at it: this forum is awesome, you guys are all pretty cool in my book - I totally appreciate the input. I'd toast with a glass of Chardonnay but, you know...

The wine itself is quite clear and very (wine) white. Very clear. The redness is not in the wine at all, but the part of the cork in contact with the wine is reddish.

Definitely more Whiskey than Sherry. Doesn't have that lovely "lazy barrel" smell, just woody (from the staves) and alcohol. Another bottle yesterday tasted pretty flat - same textures, absent taste. I guess it may indeed be oxidized...

Saw it, actually thought of it, but in the end, it turned out to be modest filmmaking :-p

Is it that simple? I was careful nonetheless while stirring/degassing; I'd stir then replace the airlock - the pressure was always pushing air out. Either way, I'd love to be sure about what happened - as I look forward to turning this once nice, woody chardonnay into wine vinegar, lol...

So my first batch of Chardonnay was coming along magnificently (as magnificently as a first batch can go, I suppose) and was bottled after a bit of time with some toasted oak staves. Filtered, stirred (like a champ), bottled, enjoyed... then, 3 to 4 months after bottling, a bottle smelled and...

I know, I know. Will get a Chilean Cabernet Sauvignon and a Chianti going, but those are also long-term bottles. In fact, most decent reds, I reckon...

Oh? What is this "Dragon Blood"? Is it wine?