Recent content by CabSauv

Sanitize some marbles, place in a muslin bag and put it in the carboy if you can't find like wine.

Do another 6 months. Worth it.

I just make my own in whatever picture editing software and print them off on sticker paper from my printer. Once you test print the label on regular paper and get it to the size you want it, open the label in Microsoft Word, remove the margins and put 4 labels per page and just print it on the...

It's been a while since I've done anything to this kit, it's been happily hibernating in the basement. I am a bit late on racking it but no harm. I did a taste test and it's improving from the last taste, it's getting there. I am surprised how quickly and effortlessly I can rack the wine without...

Well so far so good, no vinegary smell or taste is a good sign. What color is it? The more bricky or brown color the more oxidized it is. With the wine almost certainly being degassed and if you were careful not to move any sediment over to the clean carboy then it should be fairly clear too...

You can always back sweeten later, I'd worry about getting it off the gross lees and stabilizing the wine first.

Just to back up what John said. I made a cab that was too acidic and it had a really sharp hot feel. I was extremely disappointed. I bulk aged for 6 months in the carboy and another 1.5 years in the bottle for a total of 2 years and it has transformed into a wonderful wine. It's calmed down and...

What kit was it? That's quite a long time but you basically did a really long extended maceration. I'm sure someone else will chime in with a million times more experience but as long as it doesn't smell like vinegar you have nothing to lose. Rack it and add your kmeta, after a few weeks or...

I use my laundry room for fermentation where it's a bit warmer due to the dryer and being a smaller, more confined, room where it stays in the 74*-75* range. Works great.

I added quite a bit on my first batch that didn't have skins but surprised to see how flat this one is at the moment. I'm going to let it bulk age until mid-July which will be around 1 year in total so a lot can happen. But, I might put in a spiral for 3 months and see what happens and then...

UPDATE: Just an update on this kit. Since I am running extremely low on my first batch ("Contre le Vent") and I'd like to keep a few bottles for longer keep, I'm thinking the 5-7 year mark, I hesitantly pulled out a bottle of my second batch. This is the wine mentioned in this thread as having...

Did a taste test and it seemed a bit light and lacking. Probably needs quite a bit more tannin for my liking and still transforming so it likely needs time but I'm a bit surprised considering this kit has grape skins.

You probably had some fizzing or wine climbing up the hydrometer, so your first reading could have been higher than you first thought. If it hasn't changed in 3 days then it's done.

Just a newbie to newbie tip, put a towel under that carboy or put it in a plastic storage bin if you've got one. I haven't had any break on me but I'd hate for you to lose your hard work. It's also really nice when racking if there's any spillage or overflow and won't spill and stain your floor...

I wonder if it will change the specific gravity...badum ching! :a1