Recent content by Kev6

The pinot is underway. Planning on keeping the must temperature in the low 70's. Wow! The grapefruit smell is really there. Decided to do the pear separately, may use it as a topper at racking if the flavors meld.

Forgot to ask, is zest of one grapefruit enough for 6gal or should I use 2?

Getting ready to start a RJS Cru Italian style pinot grigio. After reading as many posts that I could search through, my plan is to add grapefruit zest to primary and sugar syrup to right around 13% potential alcohol. Would there be any benefits from adding the grapefruit pulp as well? Looking...

I use the Avery 18163, 10 per sheet. 3 sheets does my 6 gal carboy. I have been accused of being a penny pincher but I prefer cost conscious 🙃 I spray the sheets with clear coat after printing and I get no color bleeding with condensation. After rinsing the empty, 30 minutes in the freezer and...

I just started an amarone style kit from Argentia Coast (Costco). It's a 14l juice concentrate for a 6gal yield. I had a 128g dry grapeskin pack that had lost vacuum. I put that in a muslin bag, 8oz Zante currants and the 90g oak blend that was included in the kit also in bags. I soaked all in 1...

The unit itself I found on Ebay several years ago. Search suction machines.

I am using a gomco(sp) suction unit l got off ebay for $50. The canister is from Amazon $10 to catch any overfill should I be slow to release the valve. Got the tubing valve setup from the all-in-one guy. Works really well as long as I remember to pull from the bucket lower than the bottle 😏

I've been making small batches of muscadine wine in northeast Florida with varying degrees of success over the last several years. Did you try malolactic fermentation and what was the result?