Recent content by DirtyJersey

Quick question. I got 5 types of grapes. merlo, cab Sav, Cab Franc, zin, and petit sirah. All were sulfited to kill wild yeast. All were yeasted at same time about two days after. I let them all ferment about 9 days before pressing. I saw no activity and assumed primary fermentation was...

thats what I am thinking. I should probably test the sugars, and compare to my notes prior to fermentation. Can you re-ferment an already fermented and settled wine?

Hey...yeah, I have never let it sit on the skins and the last 3 years and 8 wine types tuned out great, and color was perfect. Same methods this year in my second batch look like rose wine...not sure what happened.

Hey Arne, yeah, I purchased the cases of Grapes and had them de stemmed and pressed there. same way I have done several other times. put it this way, I can drink it, but its not drinkable lol.. They color is light pink, and the taste seems, like a one week old wine..Something happened to...

Hey all. I made 6 different wines this year, and made them all the same way. Cab,syrah, zin, Sangiovese. These all turned out great! one week later, I grabbed some Malbec and merlot. I bought all of these in early September and am already drinking the first 4 I mentioned. The...

Great advice, and I appreciate it. A couple follow ups. 1. What is a good way to Taste test while it is in the carboy? Ive been burned in the past with oxidation, and am hesitant to open it up and pull anything out for fear of introducing oxygen and increasing more void between wine and...

Hi, thanks for the advice, unfortunately, ive already bottled them. I am hoping if it is high tannins, it will settle down after aging a bit in the bottle?

Im not sure, to be honest. I did check sugars to assure Fermentation was done, and the are at 0. So, no secondary fermenting should occur.

Thanks for the input, and good point, I am bad at laying them on the side to wet the cork, and as you say crystallize on the cork, since it is probably the only porous thing in there.

Hi, sorry, It was a total of about 4 months in bulk to bottle. Ive bottled in about the same time before and it turned out great, but was a bit concerned about the bitterness this time. Depends on what you read, but agree, that bottle aging is ok, vs bulk...hoping the bitterness is just...

Bitter Wine problem Hi all, first post on this forum. and had a question This is my third year of making wine, and each year has given me the ability to learn from what Ive done the previous year. This year, I did 6 gallons of the following: petit Sirah, Sangiovese, CaB and Zin. I have...

Hi all, first post on this forum. and had a question This is my third year of making wine, and each year has given me the ability to learn from what Ive done the previous year. This year, I did 6 gallons of the following: petit Sirah, Sangiovese, CaB and Zin. I have a merlot and malbec...