Recent content by georges

ha- i just posted a similar thing about my own RJS Grand Cru International Oz Cab Sauv. i really think these grapes are maybe picked a little late or maybe the recommended volume of water to add to the concentrate is insufficient- i had a SG of 1.100 if not a little higher and there is HEAPS...

Ladies and Gentlemen, greetings and salutations. I have a batch of CC Sterling Californian Chardy on the go which I started on the 3rd of may. it was racked to secondary at just over 1.000 nearly 3 weeks ago. i checked the gravity again today and it is still about 1.000. MAYBE 0.998 with...

you are right. my bad. i was irritated. removed

thanks randoneur- im hoping it will all turn out fine with a little time as you say! definitely don't want to be dumping it. it wasn't an AWFUL smell, but very obvious. hard to describe i guess. anyway, it's in bulk aging now so i will forget about it for 3 months and see what happens...

fithhorseman: i can't say i appreciate the tone of your "helpful" reply. i am not some philistine. i am also not a kid looking to get drunk cheaply. i am also not in any hurry to drink this wine. i am simply (as everyone on the forums points out ad nauseum) FOLLOWING THE INSTRUCTIONS THAT CAME...

so today i checked the SG of my RJS GCI cab sauv in secondary: 0.996 (its day 15 since starting) so i racked into a clean carboy and did all the stabilizing steps. 1. tasted the wine, it seems to have some strange, unpleasant kind chemically sweetish fatty smell going on. not so obvious on...

oh, also, your racking to secondary did not start fermentation up again- it just agitated the wine and caused dissolved co2 to come out of solution making bubbles. if the SG is down around .996 there is basically no sugar left and fermentation has finished (even if it didn't seem that...

interesting mate- i have these exact two kits which i started about a week ago. i can't really comment on the chardy being slow as i used a specialty yeast and i have been fermenting at low temperature (17c) for this particular yeast and the white wine. it has been fermenting along fine but not...

quick question: my red wine (RJS GCI Oz Cab Sauv) is in secondary currently and has been for a week (after a primary ferment of about 7 days). its been in a reasonably warm environment. Currently there is *very* little activity- no head of any kind and if i stare at it for about 20...

or maybe its just a hope. regarding kit wines, would it be fair to say that a 12L kit would have a better chance of making a really decent white wine than red? as whites may depend less of skins, juice for achieving that really deep red rich body? i ask this cause i have two 12L whites on...

...and some about the old batch! Ok so I measured my SG of my RJS GCI Oz Cab Sauv today as the bubbling is slowing down: SG 1.000 at most (maybe a tiny bit under with meniscus). So i washed my hands, squeezed out the grape skins, removed wood etc and racked to secondary. No great dramas...

What does mead actually taste like? I've never tried it.

Ok so first batch (RJS GCI Oz Cab Sauv) has been bubbling away for 3 days now. At first it had a big head of foam on it, but that seems to have disappeared and now its just fizzing. looks and smells good. SG is now 1.035 down from 1.1 Taste: fizzy! can taste alcohol, still sweet. tastes good...

ok folks. in the spirit of the carpenters mantra (measure twice, cut once) i have been going over all the steps in my head again before getting into my first kit wine (RJS GC International Australian Cabernet). I have a number of questions: 1. Regarding temperature, the instructions...

hi everyone- as i plan to make 100 litres or so of wine from grapes next season i am starting to put together equipment i will need. i have the opportunity to buy a grape crusher very cheap (from a deceased estate). it is painted red, has an electric motor, looks very clean and well...