Recent content by brubakes

I needed to add a few more marbles to my wine to top off the carboy. You can see in the last picture in the above post where there was still to much space between the wine level and the bottom of the bung. The wine is right up to the bung now.

It was time to transfer and get all lees out of the wine or at least as much as I could on the 1st racking. This is where I deviated from my kits directions. They said it was now time to bottle. After racking and seeing how much lees there are and how easily they can be stirred up into the must...

I recently completed step 3 of my kit’s directions. I took pictures to show everyone, but erased them by accident. There really wasn’t much to see though. The whole process is basically adding the remaining ingredients and stirring the snot out of it. I had bought both a stainless steel...

Okay, all past posts aside, here is my current game plan. I welcome comments and suggestions..... I am currently at the end of step 2 in my directions waiting 10 days before checking the SG to see if it has stabilized. This is the start of step 3. This means I have a 6 gallon carboy with...

IMPORTANT NOTE:</font> I was quick to see that the funnel was doing more harm then it was worth. Using the funnel will cause to much air to get into the mix and potentially ruin the batch. I didn't even get halfway though the transfer before I removed the funnel.

how many marbles would it take i wonder. of course its dependent on how much you need them to displace.

that could be true, I dont know, right now I'll be happy to make it through my 1st batch.

Interesting idea. I didn't want to top off with commercial wine although I know I need to top off in one fashion or another. I feel like adding commercial wine is giving up or makes it less "My" batch.

After rereading the directions I think I need to change my plan, hopefully for the better. According to step three I need to wait 10 days, and make sure the SG stabilizes. Then add the remaining ingredients and let it sit for 14 days allowing to to clear. Thus leaving the must, or by the end of...

How do you all filter your must when racking?

Day Eight. I had the must was going to be ready so I whipped out my sanitizer bucket, measuring equipment, and cracked open the primary fermentor. After filling my test jar with must I put my thermometer in and waited for the temperature to drop to 60*. I know I could have done a little math...

First thing’s first, I need to give credit for the design of this rack to Bob Perez who’s plan is the one I used while making this rack. </span>It’s the same plan several people on this board have used. </span>You can see the plan HERE. I’m new to the home wine making hobby but have...

Could someone explain exactly what Icewine is? What are its characteristics? Are there any special considerations that need to be taken when making it from a kit?</span>

I have to confess. I have taken a sip with each measurement. I figured that would be better then just tossing what was in the test jar. :) Seems to taste like wine I guess, although I don't have much basis to compare to being its my first kit.

Day number 7. I took another reading with the hydrometer. I'm getting close to the 1.010 that I need before I transfer to the carboy. I think another reading in a day or two will show me I'm ready to transfer. The instructions said that this primary fermentation should take 5 to 7 days. The...