Recent content by frtrey

GaDawg OxyClean and Irish linen over time don't go well together...

Last year I made a batch of La Bodega port to be used as sacramental wine. We've gone through about half of it - using it only on high holy days. The congregation has been very receptive to it, but we have found an issue that was somewhat un-expected. It is far more difficult to get out of...

This is my first attempt at a Gewurz and it is drier than I like. I haven't cleared it yet. What is the best way to back sweeten?

I wanted to say thanks for all the replies. I'm glad to know that the 1/2 gal difference isn't something that i'm screwing up on (too badly). I'm going to take a break from the 6gals and try a port (for sacramental purposes, of course)- and see what the 3 gal will do. At least the top-off is...

Is it possible, when you do a kit wine - to get to the point where you don't have to top off after you rack to clarify? Several posts in the forum talk about marbles or 5 gal carboys - but, how do I go from 6.2 gal kit (roughly) to around 5.5 gal? I feel like I'm doing something wrong or I'm...

I realise this thread has been dormant a wee while, but I was curious - Is it feasible to just make port directly with Zin juice? And as I understand the process - hold a liter of juice with some sorbate (and k-meta?) for a f-pack- but go ahead and ferment down to 4-10% sugars (I think that...

I'm coming from the beer brewing world. Instructions on pre-bottling, say to wash bottles out with a K-meta solution. Is there any reason why I can't just mix cleanitizer or starsan and sanitize that way?

Tony, I'm going to go out on a limb here and guess that if I store it at a higher temperature - even though it will age quickly, it will not (in the case of reds) age properly or at least age well? I keep my ales in 65-72 degrees year round. If I were to age a red at that temperature would I...

Gents, thank you very much!

Apologies for the delay. $20 for 24 plus shipping. Cons: Limited label design/font/color Pro: Professional looking, able to remove easily/save/reapply, moisture proof (as far as I can tell), material feels/looks vinylish. grogtag.com is their website. I was just hoping to find a way to...

So as I have perused the forums, I've learned that wine making is a great deal like beer making. Patience is required - though moreso with wine than beer. I think the longest I've gone before I could drink my hobby was about 6 months for a nice quad. So from what I have gleaned, the nicer...

I have used Grogtag for my beer labels - and I like the quality of the label- glossy, moisture doesn't seem to cause ink to run, and the labels can be peeled off and reset if they go on crooked. (Note: Perhaps it is best not to "test" a bottle or two before labeling). All of that being said...

Have you decided what you'll go with?

Margaux is denoted as one of the wine regions of Bordeaux. http://en.wikipedia.org/wiki/Bordeaux_wine_regions I'm a fan of the entire region - never really got into Rhone (though some CdP is tasty stuff). I blame my carnivore living.

deboard - apparently I *do* mean chateau Margeaux. I had no idea it was that fine of a detail, though, as I find different labels/vintners carrying "Margeaux". Never just one group. I figured it was a specific blend like the others in the Bordeaux region. I'm just a fan of in-your-face reds...