Recent content by bowhunter32

I have a numerous amout of wines going on about a year and a half of reracking every 3 months with 1/4tsp k meta each time waiting for bottles to free up. Is there an amount of reracking like this that becomes too many? Thanks

3 months, however I have forgotten about some wines for that long and they turned out just fine.

I have, over a year old already bulk aging a 5 gallon, and 3 gallon of mixed 50/50 merlot/cab sauv. I'm not much of a dry wine person, I make mostly sweet fruit wine. I will probably bottle the 3 gallon batch as is, but I would like to play with the 5 gallons. Has anybody mixed some fruit wine...

Yes

I have a a out 35 gallons that have been reracked 5 times over the last year each at every 3 month interval with 1/4tsp k meta. How many times of doing this is too many? Also, I just reracked these last night. If I wanted to bottle them next weekend, could I? Without adding more sulfites? I...

Okay so I've made a few hundred bottles of wine for my upcoming wedding. I have 2 batches (peach, strawberry peach) that I used boiled down juices to backsweetening. I used a 2 part clarifier on them immediately after backsweetening 3 weeks ago. They are still not clear. Wedding is in 2 weeks...

Yes, I know that is the case with the "bio" series, I guess idk about the 100/300 and Reserva..

Do you have to call? I only see their lower grade synthetics on their site, my guess is the 900 series only good for 2.5 years.

Anybody know a place to get some of the higher grade Nomacorcs in home brewing quantities? I've looked everywhere and have found nothing. I'm looking to get 200 of the Reserva or Select 100 corks for aging 15+ years.

Wondering what kind of plums most of you use for wine. California plums are on sale for 1$ a pound at the local Aldi's and I'm debating giving it a go...

Well it's just about all thawed out and juiced. I m going to end up with a hair under 9 gallons. I'm debating using my open 5 gallon carboys or experimenting more and doing 3 gallon batches (more likely scenario). I'm going to experiment with some different recipes and would love to get your...

Okay I'm in the process of doing the freeze/thaw thing for 140# of rhubarb (cleaned cut and cubed). I'm guessing I'll end up with 7-9 gallons of juice. Does anybody have a recipe using juice only? I was thinking of doing a batch all juice and reducing the acid with potassium bicarbonate and then...

Thanks for the advice. I have over 40 gallons of wine going right now and I have been following the 3 month rule for sulfites. I will prorate at bottling time.

Sounds good, I did Degas the wine right before I used the clarifier so that would make sense. Maybe this is for another thread, but how long after I sorbate and sulfite do I have to bottle before I have to add sulfites again? I don't have an s02 meter and I don't plan on paying for one lol

Yes I added k-sor and K-meta. Come to think of it, it wasn't until after I used a 2 part clarifier that it showed up..