Recent content by laneygirl

Hi Jack, Are you bulk aging in the same carboy you did clarification and stabilization in along with adding the oak cubes? I would expect another racking for bulk aging and then add the oak cubes, but I guess the instructions are written for 42 days and not bulk aging. If you do...

One other question...what temperature should this be done at? Fermentation temperatures or lower like bulk aging?

Hi Wade, Thanks for the good advice...you are always so helpful. Should I remove the airlock to smell for rotten eggs or does it just come through like the smell during fermentation?

How much extra time on the secondary lees (prior to clearing, stabilizing) would you suggest? I would like to try this on the Super Tuscan and the Red Mountain Syrah that are in their secondary fermenters now.

I made this one and it's about ready to transfer from primary to secondary. How long do you think the CC reds need to age in bottle before being good (i.e. smoother, more developed boquet and taste)?

Is the extended less contact in primary, secondary or based on Jack on Rainy's last post it sounds like it was in the clarifying carboy. Or is it in the long term aging carboy?

Do you have a brew belt or heating pad of some kind? I have used both of those things to help with the lack of heat in my basement in Idaho and was able to make wine all winter long, successfully. Here's a link to another cool solution from another user on the forum...

For future purposes...I have made a few CC kits and ended up using one of my plastic (foodgrade) homebrew spoons to hold it down in the bucket. I actually have one where the spoon part broke off and so it's just the handle, which works evenbetter than the whole spoon.

I would suggest avoiding buying marbles that are painted and coming from China due to lead in paint and potential leeching. I bought those at the $1 store and then started thinking/worrying more about it. I repurchased some glass cat-eyes and am going to throw or give away the others.

K&GB, I wonder why you haven't had good luck degassing with Fizz-X. How did you determine it wasn't doing a good job? I bought one several months ago and have been amazed at how much CO2 is released when using this. I use an electric drill and I think in instructions or on forum, I've read...

JW - When you racked from primary to secondary and did the cheese cloth squeeze on the raisins to get all the juice from them, did you santiize your cheese cloth in K-meta? I'll be doing that step tomorrow....

Hi Dean and JW - Thanks for the replies and advice. It'll be at 75 F and I'll give it a couple days to see what it does before panicking too much. I'm leaving to go skiing for the day and see what it's doing later. It usually takes that long to get going even when I do the other method of just...

I finally got around to starting my Meglioli ASmarone tonight and this is the first kit that instructions suggested to hyrdrate the yeast. I am afraid that the water I hydrated with was too hotand I have to admit laziness, which of course Iam regretting now since this is THE Meglioli. I waited...

I also made the Symphony last year late winter/early spring and it was drinkable almost right away. It was my friend's favorite that I've made so far and it's already gone. It cleared very nicely and I don't use filters and noone could tell. I'm thinking about getting another one...but then...

JW - I'll be really interested to hear what you think about those two kits comparing. I've been really interested in this type of experiment, but still keep trying different styles instead of trying same style by same mfg in their different marketing lines. I've never tried Amarone, but am...