Recent content by jshuey

My most recent bottling. The picture is of Lorry, Lorraine, FR, circa 1910. This is the town where my ancestors (Ellie Le Juis, et al) were wine growers in the 1500s.

Berry... Two things come to mind. First, I'm not sure not tasting oak is a bad thing. (See my last paragraph.) Second, my "read is this: The dosage and time indications on packages oak are generally geared toward grape wine which, because of the seeds and the fact it is often fermented...

Gee thanks George. Sort of reminds me of the "Little Red Hen" story. I notice you didn't say "if you need help pressing or racking or bottling..."

Long term bulk aging is one of the time honored methods for treating "over-oaked" wines. That said, six months is a kinda quick time frame for oakiness to fadeas much as you describe. What form of oak did you use? How much oak in what quantity of wine?

Greetings folks, my name is John, and I have been making wine for five years. I come by it honestly, both my Dad and his father made "country" wine... dandelion and elderberry were favorites...and my ancestors are listed in the Kirchenbuch of the Reformed Consistorie of Metz as being "Vigneron"...

I would think it depends on what you're making. Many fruit (country) wines have an almost unavoidable haze that will require either a light filter or gentle fining if you wish them to look "brilliant" in the glass. Kit wines, on the other hand, seldom if ever require any fining or...

A still wine (as opposed to a sparkling one), when ready to bottle, MUST be just that...still. If it is not, you will not like cleaning up the invariable mess.

Never said it was dangerous. But it does produce off-smells and tastes if you're attuned to such things. Here are a few stories w/the reference...I've see and/or heard more, but these should raise a red flag if anyone is interested. http://www.winemakermag.com/feature/55.html <?:namespace...

I've noticed several posts referring to Montrachet yeast. I'd be very careful with Montrachet...it has been impicated in excess sulphur production during fermentations and, in fact, its use has been discontinued by quite a number of winemakers...professional as well as amateur.

I have a great deal of respect for Tim Vandergrift...no one knows more about making excellent kit wines than Tim. And I am not an "expert" on winemaking in general by any measure, BUT...wine made from scratch from grapes will age MUCH more slowly in bulk than in a bottle. After a few years...