Recent content by dillybar

That's almost correct, after you open the pack you place them as close to your nose as possible and take a deep inhale. Savor that aroma for a few moments, then dump 'em in.

That is very helpful, thanks for giving your insights. I have a couple of those wines that don't get gifted. My wife doesn't get it she thinks I'm hoarding them.

I like positive reviews of wines I just started, makes the waiting harder in a good way. Now I just have to get over the doubt you put in my mind on the Eclipse OVZ in the other thread.

Can you elaborate on why you didn't like the results? Is it uncharacteristically bad or do you feel it is just not meeting expectations? I just started the eclipse Lodi Cab and am considering this one next.

Why isn't getting both an option?

Good choice on the extra gallon. If you research WE kits and their instructions they have been carefully calculated for the additional water added even including the water required to top off after fermentation. It can have a significant effect on some critical factors like ph, yeast viability...

Bassman, from a fellow beer and wine brewer, welcome. Based on your stated preferences I would second the recommendation for the WE Lodi Cab. Also as others have said get yourself the 6gal carboy. Follow the kit directions on this first kit. Once you have it bottled and you have reached that 8...

I think I just had an ah ha! moment. The batch that has the most carbonation was bulk aged in my larger (6.5gal) carboy, yet I added the same amount of K-meta as the other batches. I know this would only be a small amount of reduction in SO2 ppm but perhaps it was enough.

Well I have learned a lot in this discussion, thanks for all the responses. I measured sg at .992 at the end of fermentation. At that point I stabilized with 1/4tsp of K-meta. An additional dose at bottling with one racking during aging to remove sediment. Why, because that's what I've always...

Wineman, your explanation makes the most sense to me. I have a couple questions based on your theory. I assume the best fix is still to degas and rebottle? If so do I risk further malo fermentation after rebottling? On this batch or other buckets in the future if I don't do a malo...

No back sweeting, bulk aged more than three months but not more than six. I tend to agree on the residual CO2 theory but can't figure out why it varies so much between bottles in the same wine. In any case I may try to rebottle this batch. Any thoughts or suggestions on the best method for this?

I don't use sorbate normally on my juice buckets. I have done dozens of Chilean buckets the same way without these issues.

In late 2011 I made three wines from juice buckets. All were Italian varieties from the same supplier. I fermented and bulk aged all three to the same schedule and added the same k-meta for stabilization. They all got a good dose of vacuum degas along with several months of bulk aging. Now...

Cherry will look great and last a lifetime. Mike

White oak is significantly more resistant than red oak. Neither would be considered soft as was stated earlier. A properly dried and conditioned rack made from any wood should stand up just fine in a properly maintained cellar. The pic included was made from Lyptus. Mike