Recent content by kahaas56

Room temp is around 68f. Fermentation temp is now between 80 and 79.5

Doing a kit of Pinot noir, 3 days in the temp in around 80F Percolating like crazy. Is the must to hot or this normal during fermentation? Any info would be helpful. Thanks

Just bottled today, had about 3/4 of a bottle left. Gone!!! Tasted really good! Sent from my iPad using Wine Making

Thanks for all the feed back and wine rack tips.

I got a little from somebody in this forum to use vodka instead of water in the airlock Worked great!!!

just bottled my first try at Cabernet Sav this morning, of course I had to taste a little skifter.. I'm very pleased.. Now I have read where you let the bottles stand upright for a few days..is this correct? what does this do to the wine? I really don't a good spot to lay them down in my...

I'm getting ready to bottle my wine using a bottling bucket. my question is can I just fill out of the bucket spout or should I use a bottle filler connected to the spout of the bucket?

ok I have to ask this, what makes a kit have a chemical taste compared to a juice, don't you use the same additives?

I've been bulk aging my cab sav for roughly a month. The temp has been fro 68-74F, is that way to warm? if that temp is to warm what damage my i have caused to the wine...

I just noticed on twitter that Homebrew has a refractometer for 22+ dollars. Can someone explain exactly how to use one and the benefits of its use. here is the site: http://www.homebrewfinds.com/2013/04/first-looks-atc-dual-scale.html?utm_source=dlvr.it&utm_medium=twitter

for everybody that say the sorbate doesn't mix well dry, what problem(s) arise if the sorbate isn't mix well. Thanks for all the feed back, I'm trying learn as I go on, very interesting I must say..

my plan is to bulk age it...at what time should I add the sorbate

So if the sorbate was added dry, what would be the fix for it? Actually my directions say 1/2 of cool water..not warm..

glad you cleared that up about adding them separately by reading my direction i probably would have mixed both together.. the warmth of the wine wouldn't activate the sorbate?

i know your suppose to add metabisulphite and sorbate to 1/2 cup of cool water, what would happen if you add the both to your wine in a dry form without water?