Good to know. How much Superkleer did you use for this batch?
OMG, jgmann67! Can I steal your quote? "Winemaking is the 'deam hobby' for procrastinators? SO TRUE!
Thank you Stressbaby!
Good, cuz I started Primary on Friday night. Did you use only the outer peel portion (zest)? Or the entire rhind?
Oh! Sorry, but would the grapefruit zest go into the Primary? And for how long?
Great, thx. Gonna pick up the QA23 today at my LHBS.
You just answered a question that I was about to ask: I "presumed" it would be easier to start the fermentation at a warmer temp, and then when...
Oh, I hadn't heard that about aromatics venting out. So I can see where a carboy would provide much less surface area for the aromatics to escape...
Good to hear. I'll do some reading-up on TA additions. Thx!
Hmmm. I DO like the idea of a citrus-y addition! Question: Why would you recommend to ferment in a carboy as opposed to a bucket? I could do...
I have a WE Eclipse New Zealand Marlborough Sauvignon Blanc ready to go, but I plan to “tweak” this kit. I’m looking for suggestions from anyone...
But still, the end of the cork is soft, and it shouldn't be that way. Any thoughts on the oxygen contact time if I re-cork?
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