Recent content by JoaniB

Hey, PapaRoss! I've been to Fredericton a couple of times, and can see myself getting posted there. It's a beautiful area! Welcome to the site!

Thanks for the information, everyone. I suppose I fell for the marketing. :/ Very interesting to know!

Oooh, thanks for the suggestion. Not embarrassed at all, I just didn't know how well-known it might be, and you've just reminded me there are a lot of Canadian wine-drinkers (and makers) here! It's the Vineland Estates Semi-Dry Riesling. I tried it at the Ottawa Food and Wine show about five...

Hi, Robie, Thanks! I haven't bought a kit at this point, but was looking at the possibility of doing so.

I have been wondering about modifying kits. There is a wine in Canada that lists itself as a semi-dry Riesling, and I enjoy it a lot. Would I be able to continue fermenting a Riesling kit until it attains a semi-dry state? Is that viable, or just taking risks with a kit that I would have...

I don't usually watch this show (despite liking the general idea), but I tuned in the moment I saw the Kendall-Jackson name. We'll see how it goes.

I'm actually reading that very book! I saw it in the library and thought, 'Heck, why not?' I'm only into the third chapter or so, and have to take breaks for work and school, but it is a very interesting read. I highly recommend it to wine and history lovers.

Thanks for the heads-up, Rocky!

Rocky, you're a person after my own heart. My boyfriend's a Pats fan, so I pay attention for him, and will even cheer them on... until they're up against the Steelers. Then, the gloves are off.

I agree, Mike, though the very first thing I did was test the SG today and it was down to 1.000! I was so stunned that I took the temperature, stirred it, and took a second SG reading, and it was definitely 1.000. Whee! Yeah, not a huge fan of sweet reds. As long as it's fermenting, it's safe...

*embarrassed look* My apologies, Ib, I was remembering the legs up the side as the meniscus. I misnamed it. Upon review of my scientific terms, I have been reading the correctly-titled meniscus properly. I'll give your suggestions a try and see how it goes. Thanks!

Hi, CPfan, Temperature was 17C today (62F). I had checked the calibration when I started, and it worked well. Thanks for the advice, Rocky and CPfan. :)

Hi all, I'm still working on the primary fermentation of my Glad Hatter Zinfandel (with grape-bag). Things have been going well, but now the SG is determinedly stopped at 1.002 for the past few days. The instructions with the kit say to wait until SG is below 1.000 for two days, but I...

To ask elsewhere

When I bought my first kit, with grape bag, the woman at the store advised weighing it down with (sanitized) marbles. I did not, so the grape bag floats, but that's one suggestion that I may try in the future.