Recent content by bka4

Why? Because I don't know any better!? The instructions say "add 1/4 tsp PM if planning to hold for more than 6 months" - or something like this. Popular lore suggests adding smaller and smaller amounts of potassium metabisulfite with progressive rackings every 3-4 months - say 1/8 tsp...

Ooops. I read that some add 1/4 tsp of potassium metabisulfite every 3-4 months as the wine ages. Ooops - I don't. I add 1/4 tsp after clearing the wine, and then I bulk age in carboys with a fermentation lock filled with vodka - for 18 months. I have never had any spoilage issues. But...

I have been making wine (almost exclusively from RJ Spagnol kits) for about 3 years. I have found that the Cellar Classic reds can be drank within 3-6 months, but the Cru Select reds seem to need 1-2 years, and I have yet to figure out how long to age En Primeur wines. I do find that the whites...

Age It I fermented at Delu Ranch Woodbrige Cab Sav in 1/08, and found that it "turned the corner" at 2 years and 4 months. Prior to that, the wine was somewhat harsh and peppery. I have found over the past 3 years of winemaking that RJ Spagnols Cellar Classics are OK at 6 months and age...

The sediment (or lees) look normal to me - I get about the same amount when using the standard clearing stuff that comes with kits (chitosan/kieselsol). The lees are usually stable enough that I am able to rack all but about a few ounces of the wine out. I am VERY careful not to disturb the...

I make my wine in southeastern MA - not far from Providence, RI. Brad

I have read in a few places that fermenting at lower temperatures (65-70F) makes a fruitier wine. I generally start the RJ Spagnol kits at 70-75 to get the yeast going, then let things drift down to 65-70F (here in New England, that isn't hard to do during all but a few months of the summer). I...

Thanks for the info. I have been drinking my EP Amarone as "rotgut" at this point (18 months old) - I thought I may have ruined it in the barrels - left if for 3 months on the 4th barrel run. Maybe I'll give it another 6-12 months before giving up on it. Speaking of barrels - I have not been...

I have been making RJ Spagnols kits for 2 years now. The EP kits are quite robust in flavor - but remain somewhat harsh even at 18 months. How long should I age these kits? If they are still tart at 18 months, is it a lost cause to age for 2-3 years?? I have found certain CS kits to be quite...

I have routinely purchased out-of-date kits (RJ Spagnol) and never had a problem. Though 3 years is a bit beyond my experience. 1.5 years is about the furthest I have ventured from juice date. If the juice smells OK, I would give it a try.