Recent content by Johnny A

Wade there were some stems but not a lot. I was told previously by someone in this Wine Making Forum a few months ago that you need to let Merlot age at least a year before enjoying it. Perhaps more. The wine seems to be ok, no bad smells or odd coloration. It has a nice burgundy coloring...

I have not tested for the acidity. However, I have been told that Merlot does take time to reach it's full drinkability level. To answer your concern Skyhawk I did in fact ferment with the grape skins on. So I need to be more patient and let nature take it's course. This coming October 2009 I...

OK, I began my process using Merlot grapes back in 10-2008 and I've got my wine stored up in carboys and sulfited. Twice racked and all appears to be well. Since I have never ventured into wine making myself previously I have some concerns. Firstly, I've tasted the wine and it has a nice...

It's done! Gentlemen I have acquiesced to your wisdom and sulfited my wine today. I still have one more carboy that will be ready in about a week or two and I will sulfite that upon it's initial racking. My thanks to all. Let's see how this turns out. I will keep you all posted. :D

You know I have yet to rack one of the carboys. It probably will be ready in a week or two. Since you guys talked me into it, I will add sulfites to that batch just to see how well that wine holds up against the rest. I tasted some today (no sulfites) and it seemed just fine. You mean that...

Stabilizing Wine I have to tell you that I'm in process of racking my wine now. I began the wine making process the beginning of October 2008. I have gotten lots of input from many sources, including advice from this message forum. But at the end of the day. I have decided to listen to some...

Luc and Rocco: Many thanks for your advice. I will be patient and let the wine age as you've indicated. I will also use the brix scale as Rocco mentioned, which I assume is on the hydrometer (I don't have it with me now). Once again, thanks :)

Rocco thanks for the info. Once the bubbling stops on the air locks and I begin the racking process (and introduce sulfites as you mentioned) there will be a slight reduction in liquid since the residue at the bottom of the carboys/gallon bottles will be eliminated. I know bottles should be...

Sorry I jumped the gun. Bubbles are still coming out. Regarding sulfites, my grandparents never used them. But way back then in South Philly, times were different. I understand using them could greatly preserve wine. I may sulfite some of it, but some people in my family are allergic to...

Thanks for the tips guys. Here is where I'm at. The 5 gallon carboys are fine. The gallon bottles had the air locks placed on them recently (yesterday 10-15-2008) I had the must in the gallon bottles for about 1 1/2 wks without the airlock. Today I checked and there are no air bubbles coming...

Thanks Luc. I already tried capping one of the gallons for a few days and when I opened it it was like a volcano. Luckily I only lost a few ounces. I will place the air lock on right of way. Your advice is truly appreciated.

Hi: This is my first venture into wine making on my own. I used equipment handed down from my grandparents. I had some basic know how and I bought 7 cases of merlot grapes. It yielded approximately 18.5 gallons. I used 3 5 gallon carboys and the rest (3.5 gallons) is in single gallon...