Recent content by kuziwk

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  1. K

    White ring around carboy/surface of the wine

    Any thoughts guys? I’ve read that chitosin will take care of it but what is the minimum amount to add? Also I’m assuming to add closer to the end of the bulk aging in case i really need it? I heard someone say that a protein haze will spoil a wine, however i dont see how that is even possible...
  2. K

    White ring around carboy/surface of the wine

    Here is one of the carboys with the white crap (protein). Like I said though it's really hard to tell from the pictures. I'm 99% sure it's a protein haze though.
  3. K

    White ring around carboy/surface of the wine

    Really hard to show but here is a standard caboy
  4. K

    White ring around carboy/surface of the wine

    I’m almost 100% sure this is a protein haze since I squeeze the crap out of the skins bag, plus the wine tastes fine. Will the protein haze settle out over the next year and a few rackings? Will it do anything to the wine over time? If I spin the carboy a little bit It goes back into the wine...
  5. K

    Adding fresh skins to kits

    Alright well regardless, if I wanted to add fresh grapes to my kits would I need to sulfite them if I immediately froze them? If so how much? would I than have to let them sit for 24 hours for the sulfite to disapate before pitching in the the must?
  6. K

    Cellar Craft Starting first kit today - CC Mystic Red

    Ha now that’s one I haven’t heard. There is some alcohol in the skins, the chickens might get drunk lol.
  7. K

    Adding fresh skins to kits

    Several reasons actually, mainly time being a factor since crushing 5-10 lbs of skins per kit vs 100 lbs of skins, Thats 10-20 times the amount of work and time required. I don’t have a crusher/destemmer and I’m not prepared to drop serious cash on it either right now, crushing and destemming...
  8. K

    Adding fresh skins to kits

    I ran into someone that was telling me to start buying some wine grapes and putting them right in there with the kits. They said i can crush them up with my hands, than freeze them and add them when I’m ready. I was thinking a potatoe masher in a 5 gallon bucket might do the trick, however how...
  9. K

    Cellar Craft Starting first kit today - CC Mystic Red

    Some carboys have more or less headspace, i use a similiar wine to top it up . I’ve tried freezing skins and i don’t feel there is anything left worth freezing really so its not even worth the effort.
  10. K

    Corks not seating correctly

    so you need to come up with a degassing method and keep it consistent so that it’s easy to identify issues, that’s half your problem there I think. You can’t bottle wine that has alot of CO2 as it’s very unpredictable. I use a wine whip for exactly 4 minutes, i also bulk age for up to a...
  11. K

    Corks not seating correctly

    How long are you aging in bulk before bottling? what is degassing technique? I also have a theory that a good corker will compress the cork while its inserted so that not as much air is compressed in the bottle, there is mostly equal pressure until the cork seals fully. The type of corks could...
  12. K

    Cellar Craft Starting first kit today - CC Mystic Red

    I’m convinced having the skins submerged all the time releases more goodies. It also allows the skins to be submerged in a high alcohol environment for longer because alcohol is a solvent. The alternative is following the instructions and racking off the skins in 5-7 days right when the alcohol...
  13. K

    Corks not seating correctly

    Are the corks doing this over time? What are your temperature fluctuations on storage. It also looks like one bottle has some gas left in the wine aswell? Did you leave the bottles upright for a week to allow the cork to seat correctly and form the neck before putting them on their side? I've...
  14. K

    Cellar Craft Starting first kit today - CC Mystic Red

    I've actually been meaning to try a side by side comparison with two kits. One with bagged skins and the other loose.ive already done a comparison for clearing agents, one with and one without on two identical high end kits. They are both passing the 1 year mark, planning to do a blind taste...
  15. K

    Cellar Craft Starting first kit today - CC Mystic Red

    Yeah I've tried that method before...never again lol it's a huge pain.
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