Hi everyone,
I would like some advice on my plans to fortify a Raspberry wine I am making. It has already been fermented dry and I want to fortify it with Brandy and back sweeten with chocolate. Here are my plans:
1 Gal of Raspberry wine, fermented dry, potential of 11-12% Alcohol.
Add...
For posterity, I wanted to reply to these posts... Thanks everyone for contributing. I think I figured out the issue... I had my friends at the wine supply store taste the "bad" wine and we all concurred that I must have forgotten to add in potassium metabisulfite before bottling.
I bottled...
I have a similar issue... except worse!
I added 3 Tablespoons to 3 gallons of mead, then bottled it! Luckily it was only 13 bottles, so I can easily open them all and pour back into a carboy or bucket... Is this the thing to do to get the sulfites to evaporate?
Any advice is appreciated!
The wine (carmenere) was made from fresh juice from Chile (Forget the name of the producer). I started the fermentation in the 6 gallon bucket it came in. The only addition to the juice was yeast and oak staves after fermentation.
After initial fermentation, I racked into a 6 gal glass...
Thanks for the replies!
I'm still pretty new to winemaking and this is the first time I have any any issue with my bottled wines... I will be more careful bottling and ensuring all my bottles and equipment are sanitized!
Since MLF should complete while bulk aging, I think this issue points to...
Hi everyone,
I'm looking for some advice on a post-bottled wine problem I'm having.
I bottled our carmenere wine about 6 months ago. Yesterday I opened a bottle to taste it and see how it was coming along. When I bottled it, I sampled it and it tasted fine, like I expect from a new wine...
I am making a blueberry wine (3 gal) from the same stuff... I am struggling with a sulfur smell as well. I read that using copper tubing or wire to stir the wine helps react with the sulfur and helps it to dissipate. I went to Lowe's and bought a bunch of copper tubing and made a stir...
I have been reading on the board that by just adding brandy, I can kill off the yeast and get the abv to about 19%...
From what I've read, I should ferment until the S.G. drops to about 1.04, then add Brandy to get to the goal ABV, as calculated by Pearson's square.
Does this sound like a good...
Hello,
Is there an easy way to turn a kit wine into a Port-style? I heard adding Brandy and sugar.. Can't be that simple though, can it?
I am thinking about making a 3 gallon batch of blueberry wine and I'd like to turn that into a port-style.
Thanks!
Ken
Hello,
I'm new to winemaking and I started with a vino del vida pinot noir wine kit. I bottled on 12/26. I'm not sure if the wine is just still young, but when I drink a glass of it, I end up with a headache. I've read up on RWH (Red Wine Headache) and I'm wondering if it is possible that...