Recent content by jhawk

Went down stairs tonight and notice that one of my red wine bulk aging carboys with a bung popped out. I don't know how long it has been out. It's been bulk aging since April. What's the chance of this wine is now ruined? jhawk

Boatboy I did a Chilean Syrah and Malbec 50/50 blend and it is phenomenal and getting better with age. I highly recommend it give it a try. You'll thank me later. jhawk

You can always look at a keg. You being in Milwaukee there's got to be some laying around. I have 3 and they are great to use and handles make it easy to move around.

Mike I bought the same pump set up a couple weeks ago and love it. I racked 200 gallons the other night and saved so much time. Wish I bought it years ago.

Well Friday I ordered 1000 of Lafitte 1+1 grade A. Nate their was great to talk with and very knowledgeable as well.

Has anybody every used these corks from Label Peelers? How did they preform? Looking for any cork suggestions. [B]9 x 1 3/4 Premium Quality Straight Wine Corks 1000 ct $138.47 http://labelpeelers.com/9-x-1-3-4-premium-quality-straight-wine-corks-1000-ct/ 9 x 1 3/4 Premium Quality...

I plan on buying a bag of 1000 corks. I will be using 500 in the next week or so. Plan on the other 500 in April. What is the proper way to store them.

I got a 55 gallon barrels of Barolo. So I'll try some with and without raisins this time around and do some taste comparisons.

Wolf I've been adding raisins to the secondary for the last few years. I've never had a oxidation flavor issue. I know Joeswine is a advocate of raisins and I think that's where I got the idea to add them. I feel the raisins give that more body in the reds for the buckets of juice to not soaking...

I never put raisins in the whites. If you have ano Aldi's near you they have the best pricing on them. WhI checked juice supplier did you buy them from?

Everyone thanks for the replies. I really have enjoyed doing blends as of lately. And wanted get some different ones suggestions from others. Rocky I stole your 2 blends a couple years ago the ST and the Cab/Sang blend turned out great. This year I did a Chilean blend of a Malbec/syrah. Ive...

What I've heard is that they have EC 1118 already in the juice. When I get home with my buckets and barrels. I add kmeta rate of little over 1/4 tsp per 6 gal to kill or slow down existing yeast. As they warm up I then add my own yeast I want to do use. Usually 24-36 hrs after they are home. I...

What a great article that was. That is going to be saved in the archives. I should of taken a before and after pic but i already rinsed them out and are soaking now.

No just a 6 gallon bucket of juice. You add your own additives and I like to add my own yeast as well.

Bus I get mine from a local distributor north of Detroit. I have done several Chilean blends that have been awesome. Just looking to blend some Cal or Ita juice with some of the same results.