Recent content by Jim Welch

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  1. Jim Welch

    Argon solution at pressure ... sanity check ?

    I bulk age my wines for one year, 6 months in glass on oak cubes then 6 months in cornie kegs and seal them with 25-30 psi with argon and bottle directly from the kegs at just a 3-4 psi after relieving the storage pressure. I have decanted directly and have never seen outgassing. I would not...
  2. Jim Welch

    New to Wine making, completely overwhelmed from over researching and loving every minute of it.

    Look for used equipment on the various online sites, there’s always someone getting out or downsizing. You can save a lot that way. It’s unlikely you’ll be able to find everything you need but likely you’ll be able to find a lot of it.
  3. Jim Welch

    WineXpert How much water

    I too reconstitute my kits to an SG of 1.100, I’d buy 5 gallons of spring water, it’s more than you need but it’s better to be looking at it than looking for it imo.
  4. Jim Welch

    WineMaker Magazine Competition - Mailing submissions from Canada

    I use styrofoam bottle shipping boxes I get from Uline.com and ship using ups. No problems to date. I’m in the US though
  5. Jim Welch

    Stuck at 1.001 for about 10 days now

    Have you calibrated the Tilt and regular hydrometers with distilled water. It would be strange if both have the same offset but one never knows until it is checked. Your actual gravity may be lower or higher for that matter.
  6. Jim Welch

    Cork Frustration

    I’m going to mix my metaphors and say, bite the bullet, buy 1000 and cry once! They won’t go bad if stored properly.
  7. Jim Welch

    Digital Refractometer

    I’m more inline with @salcoco thoughts, using a refractometer is much simpler and easier. Most of my wines start at around 25 Brix and determining the approximate gravity is straightforward which makes following fermentation progress pretty simple, especially if onehas multiple batches going at...
  8. Jim Welch

    How to get rid of the yeast flavor?

    Keep in mind that to get anything from oak cubes will require at least several months on them, I typically do at least 6 months on oak cubes. As has been pointed out here you want to minimize headspace. With that in mind practically any decent to good wine is better than air! If you can find the...
  9. Jim Welch

    Carboy Purchase Recommendations

    I have numerous Italian and Mexican made carboys and I can’t tell the difference in quality. I will say that more modern ones seem to have more air inclusions that my older ones but they still serve their purpose well
  10. Jim Welch

    Volume of Speidel Tanks

    Also playing a role, albeit minor, the yeast reproduce wildly. Converting sugar and nutrients that are in solution at the start into yeast cells. I’m always amazed how I start with ~10 g of yeast and can generally fill a quart ball jar (+/-) with the leftover yeast slurry and after cold crashing...
  11. Jim Welch

    Oxygen and/or aeration

    I oxygenate, three times actually. First immediately before pitching then 12 hours later and once more 12 hours after the second. It isn’t required per se and I’d not recommend buying an oxygenation setup but if one has one, as I did coming to vintning from brewing, it won’t hurt as long as one...
  12. Jim Welch

    Uber shuts down Drizly

    Seen their commercials but living in a state that still restricts beer/wine/liquor sales through the companies founded when the mob ran all alcohol sales I’ve never been able to use it or any kind of delivery service for alcohol so won’t miss it a bit.
  13. Jim Welch

    new item for Dave to make wine from!

    Never know until you try! Lichens are edible, at least for caribou aka reindeer and most things that I know of that the members of cervidae eat are edible for us so I’m guessing it’s ok for us!
  14. Jim Welch

    Great hack for online recipes!

    I’m going to try this next time I look up a recipe, most online recipes are a long collection of ads and click bait before one gets to the actual recipe.
  15. Jim Welch

    Finer Wine Kit Pitched Yeast Today!

    When a “cap” of grape skins develops is one sure sign. With the exception of my very first wine kit I’ve always made starters and typically see the cap starting to form in 12 hours or less. Foaming when stirred is another sign.
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