Recent content by JPR

Cellar Classic Italian Super Tuscan Fingers crossed. Thanks!

Given your user name, I'd say a Pinot noir kit is probably fitting.

Does anyone have experience with these kits? I am considering one or the other and would appreciate any feedback.

I grow basil year-round as Debbie does and prefer flesh over dried. However, basil liqueur may be the best way to "preserve" it. It's great ice cold! Here is a recipe: http://www.msadventuresinitaly.com/blog/2007/10/23/basilcello-basil-liquor-recipe/

How does one ensure that the O2 introduced is minimized? What non-vacuum techniques are recommended? I use a Fermtech whip degasser that I'm not sure is better that manual agitation.

I did the same with a recent WE choc rasp port and all turned out well.

Wade E I've heard so many good things about this kit that waiting won't be easy. Thanks for sharing your experience and recommendations for this finicky kit.

My choc rasp port is ready for stabilizing and clearing (SG 1.007). I have it in a 3 gallon carboy that will be filled to near capacity after addition of the metabisulfite, sorbate and chitosan. I am thinking of adding the F-pack after the first racking, just to keep it all in one vessel and...

I started this kit on Oct 7. I decided to follow Wade E's recommendation to add the dextrose in smaller amounts over time. Here's the progress thus far: Start - SG 1.131 @ 74 degrees 1.5 days - SG 1.083 @ 78 degrees; added 150 mg dextrose in 1/2 cup water 3 days - SG 1.043 @ 77...