Recent content by grapezilla

I in plain english suggest that it might not even work but in the the given time frame you could perhaps try to reach the maximum oxygenation by the original poster's six months the time of consumption and you come up with "but it won't be what it would be in two years" which would be a silly...

Hi James, I'm bottling my Beaverdale Gewürztraminer this week, no idea how it'll be. It was my first bottle bomb so it's just two thirds of an imperial gallon but I'm sure it'll be decent.

I think co2 is the heaviest so I'd hazard a guess it's the best. Gasses tend to mix freely so a mix of them could perhaps deliver a better protection by multiple layers? To be honest I have no idea but still posted a reply :)

... and continuing the constructive line of discussion, by your logic a wine would best be oxygenated in a vacuum. People add raisins to their wines to get winelike qualities fast so I thought having a slightly quicker rate of oxygenation might be useful in obtaining some mature...

Just wondering ... If you would age in pet plastic instead of glass, the wine would breathe more and get oxygenated more swiftly. If you would drink it quickly afterwards and not intend to age it in bottles, would this produce better results in a shorter time frame if you are not intending to...

There's also rootstocks that would show similar growth if that's what you are aiming for. The phylloxera doesn't like sandy soil but I'm quite certain your non grafted vinifera vines will eventually die because of them.

I only have three but am waiting the post to bring two more. Only one gallon ones thus far as they are pretty optimal for my storage at the moment.

I guess you could just order some online. I'm a complete newbie but thus far I've ordered all my kit from the UK as they have good range of one gallon kits on offer. You can get bulk shipping for up to 25kg so even though it would probably be expensive to only get a glass carboy, if you also buy...

Thanks. I caved in and preordered a Raspberry Chocolate port.

Thanks, that seems to be the exact problem. Reading up on it and giving it some thought I should just spend a few euros and get a new dose. That or just skip it's use and keep it in the carboy a bit longer before bottling. I guess if I skip Kieselsol I should also skip the addition of Chitosan...

Thanks, Richmke. The reason I was asking is that I only just started and want to keep it small ad I know I'll probably end up getting a bigger pail in a few months time but I'm still trying to keep things as small as possible. I guess if I coud fit in a three imperial gallon bucket that would...

I've been looking at the Winexpert Selection Chocolate Raspberry Port. It states it makes 11.5 litres. How furiously does these types of kits ferment? I only do small batches but I was wondering if I could just split it in a gallon carboy and a ten litre fermentation bucket.

I would think that's because I'm pretty sure it's illegal in the EU to use such naming, port can only come from the Douro valley and has to be made the proper way etc. I think by law I can call my Barolo as a product of Finland as it's 75% Finnish raw ingredients (water) as well as fermented in...

Does the skip the sorbate apply also for kits?

I noticed one of the packs that came with my kits has ended up crystalized. Can I just mix it up with water? Why is it in gel form in the first place? Is it only because squeezing empty a flat pack of gel is easier than gel in a cup?