Recent content by brushwood24

I am making a Cellar Craft Washington Reserve Gewurztraminer and it's the first non-dry wine I've made. If I bulk age it for 3-6 months should I add the k-meta, sorbate and "flavour reserve" now or wait until close to bottling and just add the k-meta for now?

Where in tampa do you get juice and what kind is it?

How did you add the sparkalloid? Did you dissolve it in boiling water?

This will be my third batch but I still think I should probably just wait until I have a kegging system to carbonate. The more I think about it, the more I think the results would be pretty bad.

Has anyone here carbonated their skeeter pee? I have been thinking about trying it. Since I don't have a kegging system I wouldn't be able to sweeten it though and I'm not sure how that would taste.

I just got finished bottling the 5 year old cabernet. Surprisingly enough it came out looking great, a nice ruby red. The lees were pretty dark brown and the wine was still pretty brownish before fining but once it cleared, it looked great. Tastes pretty good too ... about what you would expect...

I did bottle the rose pretty early. It was only about a month old when I put it into bottles. I've got other wines that I am bulk aging but I've been getting a little impatient to get an early drinker done, so maybe I just rushed this one too much.

I forgot to mention. The wines are at 78-80 degrees when I degas them.

I have a similar problem with not getting all the CO2 out (I think). I just bottled a rose zinfandel that I whipped then vaccum degassed at 20 for about 10 minutes and then 25 for 5 minutes. I thought that would be plenty of time but once I bottled it, bubbles form if I shake the bottle. Should...

It was labeled as apple cider but the ingredients said apple juice and it was not cloudy.

I got some new yeast and pitched it a couple days ago. The juice color was a little off, a little bit of a brown tinge and there was a bit of a tarry taste but the juice still tasted pretty good so I figured I'd give it a shot. It's fermenting pretty well so far, so we'll see how it turns out.

I know this is probably a stupid question but should it just taste like regular grape juice? I've never tasted wine making juice before.

I'm glad I asked because I didn't even think to buy new yeast. It's in a foil bag so I can't tell what the juice color is like but I'm going to buy some new yeast and give it a go.

I just bought a bunch of wine making stuff from someone on craigslist and he threw in all of his assorted chemicals and a wine kit. Once I got it home I realized it's all from 2005. I know the shelf life for a wine kit is supposed to be a year but I figure I may as well try to make the kit ...

Does it matter when I de-gas the wine if I am going to be bulk aging it? I was thinking that I should do it as soon as the fermentation is done and I have topped it off but I'm not sure. Also, just generally speaking for bulk aging, is this how you want to do it? 1. Fermentation is done, add...