Recent content by bigcirjust

Alicante pressing a first racking.

My father is from Abruzzi, and Montepulciano is the go-to grape there. It can be incredibly fruity and great to drink young. He’s only made it once or twice here in NJ since it’s harder to come by and expensive, but it is great on its own. I’m not familiar with the other varietal.

**UPDATE** - I measured with a hydrometer yesterday and the specific gravity was 0.994, so it appears you are correct and there is no more/minimal residual sugar. Thanks again!

Thanks, will do.

Ok great, thanks for the advice. I just purchased one and it should arrive tomorrow, I will measure and go from there before I do anything else. I’m a little skeptical that this is the case, as the wine has some slight sweetness to it, and doesn’t taste very alcoholic, but we will see.

This sounds like a good approach, thanks. I have a wine supply store I can drive to that has EC-1118 in 5 gram increments it looks like. Any thoughts on how much to use exactly?

Refractometer

I’m taking over winemaking this year for my father for the first time (medical issues-memory), and having an issue with what seems like a stalled fermentation. We’re making Alicante from grapes, crushed and initially 19 Brix, added sugar and brought up to 22 Brix, then fermentation started...