OK. If that is good for a kit designed to be a young wine, can do. I do keep brew logs and taste notes. Nut Brown is a favorite for me. 5 gallons of beer fits me and the 20 something that cuts my grass. He tasted a June 13th English Bitter brew today and gave me a smile. He is a sweet wine...
Thanks. Wine making is so much more patience and less "to do" than my beer making. As a result, I find myself over thinking the process. My next kit is a Super Tuscan with skins and more oak. I am looking forward to that. I am still seeing two bubbles per minute from the fermenter. Next week I...
I am on Day 13 of my first Xpert kit (1st wine making actually). I just checked the Dolcetto and got a hydrometer reading of .992. I temp control at 68 F. I followed a suggestion I got on this forum. I chose a liquid yeast that promised good results for those wanting a dry, young drinking red...
I do not have enough experience with wine to really say, but if I got that from a beer I made, and I have, I got it out of my system by increasing my sanitation efforts. Everything that does not sanitize itself I hit hard and often including walls and ceiling in the brewery. Hope that help.
Right then. The ferment is on. Put the kit’s Bentonite in 2L water on the stirring plate until mixed. Into the fermenter with the grape kit. Added boiled and cooled water to 23 L. Added oak chips. Cooled to 68. OG 1.090. Added Wyeast 4028. I have a Tuscan kit next and will use 4244 next time...
OK. Let’s talk about water. I have soft 8.5 PH Tap water. I have used salts to mimic Burton on Trent water for my bitters. Is water a thing making wine? I would think think making water into wine would be a thing! For beer, I boil with Camden, cool and then heat. How much will water have to do...
I can see that. I think we are saying similar things. You from close up and me from a high view. Thanks for that explanation. I got my kits in the mail today. They went to cold storage until I have received a couple more tools peculiar to winemaking. I received an acid test kit. Can I assume a...
Very good. In beer making, flavors are made more complex by fermenting nearer to their lower range number. The Wyeast 4244 low number is 50 F. My brewery temp is a steady 66F in the summer and fall. Would I gain flavor by temp control to the mid -upper 50’s?
That will work no doubt. I use the jet attached to the hot faucet to to clean inside when using swing top Grolsh bottles. I keg beer but make a six pack now and again. I call the beer NotGrolsch because the swingtop bottles are embossed with Grolsh. It should work on wine bottles as well.
I think I will make only the yeast alteration as I think I would get a more complex result than the "cover all bases" kit yeast.
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Jim, are you saying use a chosen yeast (Wyeast 4028 Chateau Red looks like a good match) and when it gets down to 1.010 pitch the EC118? I believe that's what I...
GrowlWerks makes a 1 gal growler that is charged by a 7g non threaded CO2 cartridge. It has a variable valve for the gas pressure. I use it to carbonate beer and then for serving. If you stored it with the gas valve closed and only opened the valve when serving, I imagine the wine would never...