Recent content by jpwatkins9

I also let the SG and lack of fermentation (using a water lock) govern when to start racking the wine from the primary. Then bulk age for at least 6 months in the carboy. I have done some bulk aging for a year, but haven’t done any longer than that. Agree that bulk aging results in more...

True, EC1118 is a Champagne yeast, but usually selected because it’s an easy yeast to get started and can take higher alcohol levels. Good choice for red or white wines is why it is usually packed with most kits.

RJS kits have worked fine for me as have Wine Expert kits. I do play around with them a bit by not making them to a full 6 gallons, occasionaly adding a bit (teaspoon) of Citrus (Lemon, Grapefruit,Or lime) zest. I even tried a small amount of French Oak on one batch. Changing out the EC1118...

We make a lot of Rose’ here in Texas, I run it until no bubbles in the primary. It comes out dry to very dry (0.992 SG). Great drinking in the hot Texas Summers. I also cut the kit size down to 5 or so gallons, and play with the yeast, sometimes mix in Champagne yeast. Usually leave it in...

I usually go by the SG, but extra time never hurts. My Cabernet hit 0.994 at about day 9 or 10, just left it alone until all bubbles stopped at day 16, 0.992 SG. I do like a dry wine though. I racked the wine from the primary on day 17, degassed and added the clearing agents. I let it sit in...

Joe, never have had a box to think in. Have always been told that I was too curious for my own good. Life is an adventure.

Small tweaks can have amazing results. Started a kit Cabernet Sauvignon with oak and dried grapes. Had some leftover Shiraz fresh grapes so macerated them and put them in with the Cabernet raisins. It is now in for some bulk aging. A taste during racking from the primary fermenter to the...

I use Private Preserve inert gas (Nitrogen/Argon). It comes in small cans (spray paint size). I use it to preserve the wine in bottles that we don’t finish, and also in the headspace of my 6 gallon carboys. Get from Amazon. Wouldn’t work well for those that are making really large amounts of...

Some friend’s made it and it was OK. Have made some myself there. Bahrain is much closer than Dubai, just a short drive across the causeway and through customs of course.

Expats do make wine in Saudi, but you have to know who they are. Most of the expats are in the ARAMCO camp in Khobar near Dharan on the coast. Not really allowed, but as long as the expats don’t push it, it is ignored.

If you don’t want to top up, just get a can of wine preserve inert gas (Argon, CO2, and Nitrogen) and put some in the carboy Headspace. Also add some K meta to scavenge the O2. The wine will also outgas some additional CO2 so no real problems. I do this when racking or bulk aging in my 23...

Joe recommended the Grapefruit zest for my Rose’ a while ago, worked out great. Have tweaked that tweak by changing the amounts and also adding a bit of Lemon or Tangerine. Also works great with Chablis. Have found that 2 tablespoons is about right.

I don’t top up during the primary or secondary fermentation as the CO2 produced takes care of that. I also sometimes use a gallon to make some sparkling wine (especially Rose’) and don’t want any Potassium sorbate in there (lots of it in commercial wine) killing off the yeast. topping up for...

Just give it time, time is your friend. I often leave my wines in the primary for 3 weeks or longer, and it doesn’t seem to hurt it a bit. I like my wines on the dry side and try to use as much of the natural sugar up as possible. I take it that the 23 degrees is C? Low temps will take a bit...

True that Champagne uses corks, and I do make sparkling Rose’, but I use Belgian corks for bottling that are much denser than those that I use for wine. really put a bit of strain on my Portuguese wine press to get them in. I do drink those after about 6 to nine months also, where my wine can...