Recent content by jpsmithny

I HATE REMOVING LABELS! So I started thinking and tried a new method that looks promising. Take a soaking wet paper towel that covers the wine bottle label and place the whole bottle in the microwave on high for exactly one minute. Label peels right off if it's one that would slip off in the...

This sounds delicious.

Rack it vigorously as many times as needed until you can't smell the H2S anymore. You are not going to hurt it. I literally poured it between two buckets maybe 10 times and then put it back in carboy. Wine turned out very well.

Yes, Campden and Kmeta are both Potassium Metabisulphite. Check how far along fermentation is before adding any campden. If it's progressing let it alone but add nutrient if possible. Your yeast is stressed for whatever reason. That's why you are getting H2S. You need to give it some...

Let it be. Many winemakers blend different strains of yeast to optimize each ones characteristics. You didn't tell us what grape varieties you are working with.

For goodness sake do not dump it. Try some of the advice given here especially warming it up a bit. Old winemaker once told me when it gets stuck like that and it's near the lower temperature limits , he would remove 1/2 liter of must and heat it up on the stove to about 94 degrees and...

Take a hydrometer reading so you know how fermentation is progressing. The yeast needs oxygen in the initial phase of fermentation. On the Reisling, rack it between two sanitized buckets so it gets plenty of violent splashing. Continue to do so until you can no longer detect the H2S. Then you...

That seems to be the consensus. Will MLF continue even with the addition of Kmeta or will it stop?

I have not as yet added any Kmeta.

I did a coferment of a merlot/petit syrah from juice buckets that turned out very well I think. It's still aging in my cellar. Ratio was 66% merlot and the rest petit syrah.

Hi, I just wanted to get an opinion on whether I should re-inoculate or not. Just the reds for now; I inoculated them in December 2015 and just want to know whether I should wait or reinoculate or not bother. The wines taste great. Will i get any benefit from waiting,re-inoculating etc.?

I've been using #8 corks and a floor corker since the beginning. I'ver had absolutely zero problems with corks pushing out. I've even had no problems with corks that have just been sanitized and are still wet. Are you laying the bottles down right away? I've always waited a day or two...

I love the All-in-One

I made a Carmenere from juice in 2013. It was incredible. i wish I had made more.

I've used the Montrachet before and my experience is that you need to be sure and give it some nutrients and lots of oxygen during the ferment or you risk the production of H2S (hydrogen sulfide). That's a rotten egg smell. If you've made it all the way to almost dry without you probably...