Recent content by Hobbit

I rack 2x and then let it set in carboy for six months b4 bottling

I have a Portuguese floor corker. I have thought about switching from natural to synthetic. I have seen articles that mention the Portuguese corker does not work well with synthetic.. Any opinions?

Another thought. I use natural corks but, not able to store them on their side. Could this cause the after taste?

Notice it mainly in reds

Currently I leave in a carboy from Oct to May, temp is 55 degree, keep topped up, use airlock

I do not get the after taste on all batches. My thoughts on possible causes-- bulk age for 6 months in carboy, too much oak, might be over sanitizing, not racking enough. Appreciate any thoughts. Also, how long should a sealed pack of yeast last?

I do not get the after taste on all batches. My thoughts on possible causes-- bulk age for 6 months in carboy, too much oak, might be over sanitizing, not racking enough. Appreciate any thoughts. Also, how long should a sealed pack of yeast last?