Recent content by bobamend

Thanks! Where in Ohio are you from? I live in Massillon.

I've been bulk aging a Riesling FWK for six months. I'd like to make some of it into sparkling wine but I added the sorbate and metabisulfite six months ago. Would using EC-1118 and sugar still work since the wine has bulk aged so long?

I stabilized and cleared both a Reisling and a Chardonnay kit Thursday. Everything is still black. Nothing has settled. I had bought a second kit of each and pondering returning the second kits. What other magic is there to get the black out? Filtering?

Thanks for the quick reply! I appreciate it.

What does the Malo fermentation do for the FWK wine. Make it smoother? Just starting out and am curious.

Great Video. Made most of the reds already and plan to age for 2 years. Any plans on an Amarone kit in the future?