Recent content by Gael

Belgian

Thanks! I am pretty sure it’s still alive so will resort to the boiling. There is some mold on the bunholes but it is very manageable. Love the comment about the Europeans not giving a crap about some mold on the bungs (European myself) :-)

Hi, My oak bungs started molding. It’s a white mold. I washed them with PBW and then put them in a bath of citric acid and potassium sulfite. Still it does not seem to kill the mold. Any ideas?

I agree on the marbles. I did that last fall and was surprised at how many marbles you need. Looking at the amount of headspace you will spend a fortune on marbles, so agree to combine where possible and go to smaller carboys.

Thanks Everyone. I have ordered and received two 14 gl demijohns. Flextanks and SSVV tanks are for the future...when I have demijohns sitting around everywhere...

Up to 10 months.

I recently bought two 13 gallon oak barrels which puts me in a bit of a tough situation. I typically buy 6gl juice buckets, put 13 gallon in the barrel and leave the rest in a carboy for top-ups. After some time in the barrel I transfer everything into 6gl glass carboys which gives me 2 full...

Hi, In October I started a fresh batch of Cab Sauv and Merlot from Italy (juice). Both fermented fully, I oaked them with staves and have been bulk aging them for a few months now. I have not overdone it on the sulfite front. I tend to think I work clean, always use 1-step with all the...

Hi all, Last year I made 2 chilean wines from juice: a Chardonnay and a Sauvignon Blanc. Both cold fermented dry, I used D47 and K1-V1116. My guests tell me that the wine tastes very aromatic and floral and I tend to agree. Any thoughts as to why this could be? Thanks!

Hi, I have been making a number of 6gl batches and am looking to scale up somewhat. I am looking at some of the smaller barrels for the reds, but what equipment do you recommend for whites? Are there smaller than commercial winery (jacketed) fermentation vessels out there for home making...

I have used WinExpert so far because that is what's available at the local homebrewing store and shipping costs at online retailers typically kill a good deal. I did the RJS Amarone which is turning out awesome after 7 months in the carboy.

Do you add any nutrients before you use the RC212? That's what I plan to use as well.

Hi everyone, On Saturday I will go get a pail of Carmenere, Chardonnay and Sauvignon Blanc each. This is my first time making wine from juice, all my previous wines were from kits. I researched quite a bit but could use some tips around the exact process that you would use to see how far I am...

After a number of successful trials with kits I want to give it a go with grapejuice. I am going to start with two whites and one red. The kits typically contain Lalvin EC-1118 yeast. I am thinking about using that for the Chardonnay and Sauvignon Blanc. Is that a good yeast or would you say...

Thanks, I will try these out in the spring. We live in Midland so it's just a few hours to Grand Rapids.