Recent content by jtmayo

Brix Not sure about Brix but SG was 1.085 - don't have a hydrometer handy. Mayo

Oak Yes, one kit going and they had me add oak for the primary. I want to add oak to this Cab/Merlot batch I have going from juice but am not sure when to add it. I think racking into a food grade tub and adding oak might be an option around day 7...gotta research. Mayo

Update Foamy cap on top today when I stirred per directions - gassy sound hissing forth, so I think all is good. Thanks!

Thanks! Thanks for the welcomes, I appreciate it. I also realize from reading my directions and my research that making wine takes longer. I also find myself at loose ends, wanting to go stir it, to oak it, to check the temps, itching to clarify and it kills me to wait. I see myself buying more...

Juice Yeah, I just got the 23 liters of Cab/Merlot from Chile for $48. A friend made a drive to another state and picked it up. It's also balanced at a specific Brix, 21 I think. Based on my math, buying grapes from the winery would equal about $150 for 23 liters, no guarantee of brix or...

Grapes, not juice I saw a mention that a winery offered juice and sent an email. Turns out they offer grapes in lots as small as 50 pounds. The owner responded and was very informative and forthcoming. It's not as economical as buying 23 liter juice packs but the wine they sell goes for $25 per...

Good Information Thanks for the response. I also saw that a local winery uses wild yeast for primary fermentation, but I was a little nervous. I also checked my wine an hour after pitch and the frothy cap was back. Not sure if this is from the wild or from the Llavin that I pitched, most...

Dork Yep, I think I might be out of control.

I live on Long Island and there are a few local wineries that offer juice for retail. Does anyone have any experience with this? What are the quantities? Prices? Features, advantages or benefits? Thanks!

I got a 23 liter bucket of cab/merlot juice yesterday, it was refrigerated before it made the trip home and was around 65 degrees when I got it. The lid was bulging and when I removed the grommet, gas came out. Tonight it was up to 74 degrees and when I opened it to pitch it was very frothy and...

What about contaminants? I've locked it down with an airlock, reopened it, locked it down again, reopened it, etc...I'm worried about contamination. If it's just laying on their with an airlock inserted, is this an issue? I am actually enjoying watching it bubble, smelling it when I open the...

True Dat No, it's not a kit, just 23 liters of Chilean Cab/Merlot and a Lalvin yeast pack. I think I will pitch tomorrow and add some oak later. Any ideas on Malo Lactin? Should I? It's all good. Mayo

I'm Mayo with my first batch of wine in day 2 in a primary. My sister in law's father got me started and I am about to start a second batch. I home brewed a few batches of beer that turned out excellent a few years ago and am excited about making wine. I am a little anxious but bring the "relax...

I have a 16 liter kit in a primary fermenter and just received a 23 liter kit in a bucket/primary fermenter. I think I need to start this new batch in a day, so I will have two batches in two primary fermenters, but I only have one carboy. I think I want to leave my first batch in the carboy...

Duh! So I slapped the lid down tight and the lock went crazy. I guess that answers my question. Duh!