Recent content by JustinTG

FWIW, I had a similar experience and posted my questions and results here in case it helps. It might be too late but I did notice after bottling, some of the bourbon flavor faded. Hope it's helpful. Thread 'Make Bourbon Barrel Less Bourbony' Make Bourbon Barrel Less Bourbony

Unfortunately, I just heard our pinot gris "didn't make sugar" and aren't shipping. We have 44 lugs of chardonnay coming that will go to a 225L barrel. There is extra, but I'm not sure enough to do an orange wine experiment. We'll see how hard we press. Hopefully next year I'll be able to try.

Thanks so much. I couldn't find this info anywhere.

This year, we are going to try a skin contact white (Pinot Gris). We'd like to keep the grapes on the skins for up to 4 days but are not interested in the "oxidative" style. However, we are using our closed-top fermentation vessel for a traditional wine and don't have access to another. So...

I think so because when we switched to store bought bottles, we kept the fill the same. I'm trying to remember if we soaked them in (possibly too hot) water to remove labels. I think we did some, but even toward the end I know we didn't and still broke maybe 1 in 12. I also used a Soda...

It is in another town where we make the wine. I *think* it's the portuguese, but I don't recall.

Since the corks worked for some reused commercial wine bottles and not for other, my guess was that some of the bottles required a size 8 cork, while we were using a size 9. That may have been the cause of the extra stress on the bottle, but that is very much a guess.

Got ya. I'm still guessing it's user error, but can't figure it out. However, when we bought new bottles with the right corks, the issue went away.

Sorry that was ambiguous. We use a floor corker in which there is a platform for the bottle to rest that has a smaller diameter than some bottles. When we push the cork into the bottle from the top, the pressure causes the platform to go through the bottom of the bottle. That only happened...

My case might be an anomaly but we've had some trouble reusing retail wine bottles. When we were corking, some brands of bottles would break; some would shatter completely and for some others, the corker would go right through the bottom of the bottle. I'm not sure if it's because we were...

Thank you all. You've convinced me to AIO is the way to go. I might restart the thread once I start using it but as always, the help is much appreciated.

My knowledge of physics is completely backward. I get it now. Thank you.

Certainly sounds like it. Are you saying you've used the AIO to go from barrel to carboy with positive results?

Thanks. I suppose if we need to rack out, might as well go to a carboy and use the all-in-one rather than pump into a gravity filler.

Thanks. I was thinking about that but since it works on vacuum pressure and barrels are not air right, I was wondering if that would cause issues. Also, I can imagine it taking a long time to "re-vacuum" if we had to pause, say 3/4 of the way through the barrel. Either way, I'd love to...