Recent content by cancan

What is your process? Just bulk aging? I read in one of the post if you keep wine cool, below 60F, in couple days it would clear. Is it true? Does a.y one has experience with this?

I have learned a lot from this site. Matt has podcasts you can listen from iTunes as well as from the site itself and a lot of articles. From my perspective perfect site for beginners. He has some videos too. http://winemakersacademy.com

Please, ignore my question. Seems already asked and answered. What was the negative comment on vacuum degrasing? I am also new to this and just set up vacuum pump. I am just curious if it has negative impact.

I have came a cross Mondiale Fresco Fresh juice wine kits. Seems like they are 23 L all juice. Wondering if anyone used it? Comparing to other kits (WE etc), how difficult are they and how is the end result? I have done only 2 batches and do not want to get into complicated process yet but all...

Thanks for this offer. Very useful device. Liked on FB under account burcinpoyraz

Thanks everyone for responding. Tnuscan,yes I used the private preserve. I use it for the wines I drink. It works for me and I thought it might work for carboy too. I lık the idea of sanitized marbels that sour_grape gave. I think I will try that one, it should reduce quite a bit. I took a note...

I have a question regarding Carboy sizes. I made my first 6 GL batch. My secondary fermenter Carboy supposedly was 6 GL. I believe it is somewhat more then that. There was some space. That time I did not top up since it was still fermenting. But I racked this wine recently to another 6 GL...

Varis/Jim; Thanks a lot. Appreciated. Adil.

Hi guys, I am new at wine making. I am just waiting my first batch to be racked to new Carboy after stabilizing is finished. I have one question. I am reading quite a bit that people switches yeast. Is there any guidelines or any chart based on the wine type? Just curious what is your judgement...