Recent content by FRANKC

Secondary I always thought that the term "secondary fermentation" referred to the anaerobic phase of fermentation that occurred under the airlock, in the absence of oxygen.

Thanks so much for your input!!

Let me clarify - the free sulfite I measured (repeatedly) with a VINMETRICA is 34ppm. I have not added anything. I'm just speculating that adding 4 gm of Kmeta would push it way up. Are you saying that the kit juice has NO sulfite until you add in the package? And yes I know the difference...

I'm making a Cellar Craft Showcase Argentine Malbec wine kit. At day 20, the instructions say to add the packet of potassium meta bisulfide (4 gm). I've tested the kit using a Vinmetrica tester, finding that the free sulfite is currently. 34ppm, pH us 3.46, TA is 7.4 g/L. Unless I'm mistaken...

Hi all and happy new year. I currently have some three month old brunello from fresh juice that is bulk aging in glass, waiting to go into my new 40liter Vadai. I'll start prepping the barrel tomorrow. I also have an Argentine Malbec kit that just finished primary fermentation, SG at 0.996, and...

PS I got it from Winemaker's Toystore online, after visiting their warehouse in Carrollton, Texas. Also purchased a Vinmetrica SC-300 and a magnetic stirrer. Thanks for your help, Joseph and George!

I just started a 2012 CC Showcase Argentinean Malbec with a grape pack. It's destined for my new barrel. (Merry Christmas from my wife! Love that woman!) If bouquet and initial flavor are any indication, it should be excellent. The grape skin pack is huge. I'm not wild about having the skins in...

Thanks. I could have planned this better. Our 150 gallons of Chardonnay are already off the lees and getting lightly oaked, so I won't be using that, and dont really want to do more. My Vadai 40 L arrived today and I'm anxious to start using it.I decided to start the Malbec now and I'm tweaking...

I have 18 gallons of Brunello currently in MLF. I decided to buy a 40L Vadai barrel. After a lot of reading, I decided it would be best to break the barrel in a bit before putting the Brunello in. I want a significant amount of barrel time (at least 3-4 months) for it. I also have two Cellar...

We ferment in stainless steel tanks. Once fermentation slows and SG drops, we place the floating heads. Then the batonnage begins a week or two later. Eventually we rack off the lees.

We use Cote des Blanc for the Chardonnay. We find that it works well at the cooler temps (below 65F), ferments to dryness, and gives us great bouquet and flavor. We ferment allowing the lees to remain for about two months, stirring every two weeks. We feel that it lends a creaminess to the wine.

Robie, is there any chance of negatively affecting the fermentation by racking early? I was always concerned about the lack of oxygen in the carboy.

Pumpkinman, I'm using the BM45 for my Brunello. Used the GoFerm and Fermaid also. It's the first time I'm using that yeast, so I read all I could on it. It seems that about six months out, the wine develops a gamey taste, which they say will disappear after a while. If you don't want to wait it...

Hi Ed! Happy to find more NEPA people here.

Hi Bover! Where are you from in NEPA? I'm in Jessup.