Recent content by Digital-monk

Ok thanks. Not sure if I was over thinking it. Keep it simple, 20L, fpac in primary, 1 tsp tannin in primary. Here it goes, gotta get it done before summer is over!

Ok question time for a vineco original white Zinfandel kit. What tweaks should I be doing. Planning to reduce the volume to 19L, but wasn’t sure about adding any tannins. The kit has a 0.75L F pack, so I was going to put 1/2 in primary as I don’t like sweet wines. Appreciate the suggestions.

Double post

I believe 6-12 months has been sufficient for the whites I have done. Not much improvement after that in my opinion.

my lbs in Canada has been placing orders weeekly, an delivering promptly so and delay is not in the manufacturing side.

Just a note. I did this rose passport kit by the book and it turned out to be one of the best in the last5 years. Tweaks may help, but the juice was already greAt!

I’ll use 15 mL to 30 mL of glycerine per 6 gallons. Make sure you add it as the last thing (after filtering). I have been told it will clog your filter media.

I have the new Vineco Signature Amarone in secondary. The product seemed much the same as I can remember the CC was other than 2L less. The must had a rich smell and was a brick color. It came with labels as well for those that are curious. I’m optimistic that the new kits will be just as...

I do this with wines that I’m planning on drinking in less than 6 months. Also reuse bags, push the spigot 3/4 of the way in.

From reading all the posts in this thread I don’t recall seeing anyone using glycerine. I’ve been using 1-2 tbsp per 6 gallons and find it adds a good mouthfeel and a much longer finish. Am I the only one?

Thanks joe. Going with it for now. If it’s too hot I’ll get another kit and blend the two, but I think it’ll be just fine. Thanks for the help!

Using ec1118. Since at 6 gallons it’s supposed to be 12.5% it’s already alittle high. At 5 gallons it was about 1.1 SG. I suppose I could stop ferment a little early at like 1.0 so that it doesn’t get too hot. Any thoughts?

Alright - new Vineco Original Series Sauvignon Blanc. Pitching today. I’m thinking: Prepare the wine to 5 gallons rather than 6. Measure SG and target 1.09 (about 13.5% ABV when finished). Add simple syrup to bring up to this level. The zest from 1/2 a grapefruit Anything else?

I have purchased a few of the new cellarcraft kits. My LBS explained that they invested in new equipment that enabled them to introduce less heat to the process. Also the old process they had to introduce water after the concentrate to flush the lines, but the new system doesn’t require this...

Using a bucket to degass is a great idea. Avoids many volcanos if you do it in a carboy. You want to wipe until you don’t get more bubbles surfacing. Some wines that were in primary longer hardly need more than 2 mins, but others I have done for 25+ mins. I also think that altitude must have...