Recent content by crcarey

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I am making apple wine. I have apple juice with a sugar of 13.5 brix. Should I add sugar?

In the winter we love doing mulled wine In the crockpot. While wine tasting today we came across a wine called winter spice, it was amazing. Mulled wine In a bottle. Anyone ever make this and have any recipes?

I have been running mine for a few weeks and running great. In a batch of Chilean Malbec currently reading .994 with not much change over the last few days. For those that have used the tilt, is .994 looking good? Think it’s done?

Hey all - I made some Chilean Carmenere in 2017. Was great when I bottled it (degassed and bottled with all in one wine pump) and have been drinking it and it has been pretty good. I had bottle about 4 months ago and tasted the same as it did the day I bottled it. Tonight I opened a bottle and...

For those with tilt, do you drop it in your red wine for extended times during primary ferment? Or I guess I would be thinking just leave it in he Carnot for like a month or so?

When I tasted after I shook it and aerated, it tasted a little funky...

This was one of the only times I didn’t put potassium sorbate in but it was measuring .990. I just checked 2 other batches I did the same exact way and one tasted perfect and the other like the merlot.

I opened a bottle of my 2017 merlot. It was good when I bottled it, degassed with all in one wine pump, added k metta. I have a had a few bottles and all was good. The last 2 bottles I opened were gas city. If I place my hand over the bottle and give a shake it blows of pretty good. Any idea on...

I put all bottles in oven at 225 for 15 minutes. Most labels peal right off. The ones that don't are usually papery types that fall right off in water. Use a fresh razor blade and change them often. Final Cleaning with scotchbrite pad from dollar store. Did use steel wool but didn't last as long...

I have made about 30 batches of wine from 5 gallon juice pails and have never added yeast or inoculated. I have had no issues of stuck or low alcohol fermentations. The issue I have is that my ferment seems to be really slow. To get below 1.000 it takes almost a month. My temperature always...

Excellent! Thank you!

Thank you, yeast is ec-1118

I pitched my yeast yesterday morning and have this today at 5pm. Temp is 72, not much peculating yet. Thoughts?

I had a similar situation but in my basement. I built a fermentation chamber. Nothing crazy, if you search Google pictures you'll find a boy load of ideas. It also helped me to keep my ferment temps at 70 with a temperature controller on a space heater.