Do you need to stir it up when tasting for oak? I could see it potentially being a stronger taste closer to the cubes on the bottom. And I meant would you delay doing a stage like clarifying it until after it's been aging in the carboy for 3 months.
Thinking of getting a Vadai 23L hungarian med toast…
- Do I have to have a free SO2 tester if I'm going to use a barrel? If so, what's the most affordable option that will actually do a good job?
- How many wine kits would you recommend me having ready to go in bulk aging before I got my...
Previously, I have just bottled on time according to the instructions from the wine kit. I want to bulk age for the first time on this one to really maximize my results.
A little background info-
I'm a college student living in off-campus housing. My wine making room is a small storage room...
So what did you do? Just wait it out? Do you remember how long it took to fall?
I was thinking that I could pour out the top part (with all the blobs), degass it completely, fill with a store-bought port, and then use sparkalloid. Thoughts?
Thanks for the response,
I degassed according to the instructions for the kit. It's the Winexpert chocolate orange port.
Think I should try and further degas??
I'm in the Atlanta area. How many grapes would I have to buy to get in? I'm trying to find a local place in GA I can buy from for next year but I'm not sure where I can buy from.