I had just racked a nice SLD Merlot out of my secondary into another 6 gal carboy. Still have a fair amount of gas so I figured I would degas a bit using the cork with just a vacuum tube and another hole, using my finger over the hole to modulate the vacuum. I sanitized everything good with some...
For the Tannin Riche (not extra), these people also carry it: http://www.thebeveragepeople.com/wine-making-tannin.html
The FT Rouge is primarily used as a sacrificial tannin in the fermenting process. The Tannin Complex is useful during bulk aging and the Tannin Riche and Tannin Riche Extra are...
My lees half filled a gallon glass jug and I have had it in the fridge since Friday when I racked off. It now has about 2.5" of wine on top that needs to be recovered.
A lot of start up distilleries and craft distilleries use 5 gallon barrels for the first few years since the barrel aging time speeds up dramatically. The 53 gallon barrels need at least 2 years of aging time while the 5 gallon barrels comes off in a matter of a few months with the same effect...
Thanks for the replies. I think there might have been a lot of sugar in that jammy grape bag that came out later. I just read a thread about going bagless with the grape pack and that sounds like a good way to go.
Did anyone else's Bravado start at the low end of the SG scale? Mine started at 1.082 which is still within spec (1.100-1.080), but just barely. I stirred the crap out of the juice after topping it up to 23L and after I added the jammy grape pack, stirred that to death as well. Just wondering...