Recent content by flbama

Has anyone tried to add milling spices to wine while it's bulk aging. My carboy was full and I had 1.5 liters left so I'm aging in a seperate bottle. I thought about adding mulling spices to the 1.5 liters for a few weeks which would give me2 nice bottles ofholiday red that can be serve slightly...

Iwonder if my issue with with temperature. I've had the carboy in a basement which is close to 58 degrees. Should I bring it back upstairs closer to 70?

I'm having trouble with my wine clearing. Could it be that storing at 58 degrees is slowing the clearing stage? Should I bring it back upstairs closer to 70 degrees until i full clear?

How strange is this. I hope everyone says it's common. After racking my sangiovese wine, I went to clean the syphoning tube and old carboy. Odd that the water had a blue-ish tint to it. My assumption and hope is that its because something in the sediment has a blue base color or maybe it's the...

sangiovese

How strange is this. I hope everyone says it's common. So I took the advice by twisting and re-racking into another carboy. WhenI went to clean the syphoning tube and old carboy, the water had a blue-ish tint to it. My assumption and hope is that its because something in the sediment hasa blue...

Not cans, it was from a pail. Long story but I wasn't able to do as much research prior to getting my juice. I'm almost there(bottleing) but just wasn't quite sure what I should be looking for to let me know that YES, it's time to bottle.

I was under the impression that once my yeast was done woring, I no longer needed warmth and cooler temps was better. It's been stored around 63

Yes, it'smy first batch butnot a kit. I used 6 gallons of Sangiovese grape juice.

I haven't yet racked off again.I was curious about that because there is more sedimement on the bottom as well as on some of the ridges on my carboy.So if I rack again, will I be ready a few days later?

It's been a bit over 2 weeks sinceI de-gassed, added stabilizer and isinglas. When will i know the coast is clear to bottle. The wine seems to be more clear than it was a few weeks ago.

No, I didn't add k-meta. If I had to guess, I think I racked too early and dumped too much of my viable yeast. Rookie mistake i guess. I did rehydrate the yeast. I used warm water @ 105 degrees per packet instruction.

my local brew shop didn't have the specific yeast but recommended a redstar champagne yeast as it can handle the existing alcohol. I added it last week and still don't have any change or activity in my carboy. My brother started a merlot at the same time and just reached .996. Would it make...

Now what my local brew shop didn't have the specific yeast but recommended a redstar champagne yeast as it can handle the existing alcohol. I added it last week and still don't have any change or activity in my carboy. My brother started a merlot at the same time and just reached .996. Would...

I added more yeast a weekago and still .....nothing. SG still at 1.007. Airlock has no activity so I'm guessing I will just hae a low alcolol sweet wine. My Brother has 5 gallons of Merlot that was started at the same time. He just checked SG and he is at .996 Would it make sense to try to...