Recent content by jmadera83

Wine is fermented all the way. And is completed. It’s drinkable now. I just want a little more flavor and sweetness to it

Hi all. I did 5 gallons of nice of the Sangiovese. All has been great and after a second racking I wouldn’t mind of it had more flavor or a little more sweet. Is there anything i can do to give it a little better flavor? Thanks

What is the best way to have my white wine clearer instead of Cloudy/hazy. I have racked the wine twice so far. Is there anything else I can do to get clearer white? I don’t want to over rack either, but I might donut once again as I have a lot of sediment at the bottom. Thanks

also, what is the best method for adding oak?

i am using 5 gallon carboys

so you think to add anything to it like tannen?

After years finally got back into making wine. I did red petite sirah and white saugignon blanc. Question I have is after fermentation i did a rack. After one month I did my second racking. Everything seems to be in order, and i took a taste of each. Not bad, but im looking to see if its...

This is where I get confused, if my brakes level Should be 20 to 25. Why is it 1. Amd isn’t fermentation almost over at that point. At .99

OK, I’ll give that a shot. I can do it now even if i Started the fermentation process

Yes. That’s how I got 0.0 reading Unless im doing it incorrectly

Hi. Starting to make wine and new. I did this a long time ago and of course didn’t write it down. I have red and white juice so I didn’t crush this time. The brix level out of the 6 gallon pale is 0.0. I feel this is really low. Should it be 20-30 out of the pale? Thanks