Recent content by davelochner

Okay thank you for the help!

Oh that is another question I had, when exactly am I degasing? I was amazed that the instructions made no mention of it.

My ambient temp is between 69 and 70, and my thermometer on the wine is reading between 68 and 69. I have begun heating a large closet with a ceramic heater to 75 cdegrees, I'll put the wine in there after a good stir tonight. My SG at the beginning of primary was 1072 and the beginning of...

I am looking to buy one of the mixed kits, grape and fruit variety, not make a straight blueberry wine. The island mist and summer breeze look nice, I also like the sound of the niagra mist white merlot. I think I will consult with her and get back to you guys on if she prefers a white or red...

I got a fresh juice kit in the middle of last October. I've had a huge problem getting my SG down to what the directions say is needed before first racking. After almost a month and a half of sitting in the cardboy I am concerned I have waited too long. The wine smells and tastes great, but I am...

It's been a while since I've posted here. Too, too long. After bottling my first two six gal batches, my friend wants me to make her a healthy amount of blueberry wine. I have no idea what kit to buy. Can anyone make a suggestion as to a specific kit or brand name I should look into? Also...

So I am finally ready to bottle my first batch of wine. I used a WE selection estates Mosel Valley Gewurztraminer kit. I plan on aging this for at least six months to two years. Now in the instructions is said to add 1/4 tsp extra k-meta in 1/4 cup of water before racking and clarification...

I was planning on bulk aging it on the lees? If anyone can shoot me any knowledge/directions of the sur lie method that would be awesome. I was also thinking of using a little light toasted oak in the carboy during secondary fermentation for about 10 days. Is that a good idea? I've read that...

I planned on racking into my bottling bucket and then degasing from there anyway. I tried swirling the wand around and I just knew it wouldn't cut it.

Yes it came with a juice pack "Susse Reserve" I believe is what they called it. Plus small bag of liquid which I think is clarifier? There are also two small dry packages of metabisulfate and sorbate. It look as if the cardboy will over flow when I add all these things, but the instructions...

So we racked my wine for the first time last night. I am using a WE Mosel valley Gewürztraminer kit. Smells great, I don't know anything about what it is supposed to look like though. I am sure it is fine but I am posting this pic just to make sure!

We tried a bottle of straight pinot, a blend, and a straight chard with dinner last night. After a small debate I convinced everyone we will go with a white sparkler made from chard. This will only be my second wine that I make and I'd prefer to keep it as simple possible. The champagne process...

I think that's a great idea. I am really interested in trying Methode Champenoise. I've got a few requests to make a rosé brut. Now I think to achieve something of that flavor I really want to mix pinot noir with chardonnay; do it in a traditional french style. Have you tried that? How did it...

I will most definitely purchase the Syrah grape pack after reading that explanation. Thanks for the info!

I don't think I'll ever make something that will benefit 20 years in a bottle. 5 to the early teens, definitely. We recently invested in some Bordeaux wine futures; some of the minimum drink-abilities are forecasted at 2017. Talk about patience! Haha