Recent content by lherndo

brilliant thanks! You can tell how new I am. That makes perfect sense.

I'm stabilized, and crystal clear! Yay! Now I added my sugar and I'm supposed to wait 2 weeks to be sure no more fermentation occurs. My ? is, because it's downstairs in my wine room. Other than watching for bubbles through the air lock, how can I be certain that no more fermentation...

I just stubled onto finevines yesterday... I've been posting here since I started a few months ago. I just wanted to get registered over there so I went ahead and posted. I'm new enough to this that I'm looking for as much info and input as possible. I had no idea it was mostly the same...

Since I got different answers on the oak I called Wine Expert and she told me that the oak is pretty well used up after 6 days and will fall to the bottom. If any of it is still floating around during racking and goes over to the secondary to not worry about it, it will eventually drop to the...

My chardonnay came with two pack of oak chips which are floating away. I'm now on day #2 and it's fermenting along nicely. I'm supposed to rack on Day 7 when my SG gets to the right #. Do I move the oak chips into the carboy or do they just last for the first 7 days? Also, I'll be using...

Thanks so much for your fast reply. Makes perfect sense. I'm really hoping for an oaky buttery chardonnay with a full mouth feel. Hopefully that battonage will work.

My chardonnay came with two pack of oak chips which are floating away. I'm now on day #2 and it's fermenting along nicely. I'm supposed to rack on Day 7 when my SG gets to the right #. Do I move the oak chips into the carboy or do they just last for the first 7 days? Also, I'll be using the...

Or leave as is? I saw some really nice suggestions regarding a red wine down the forum list a bit. Winexpert Selection International : French Chardonnay I will be performing the Battonage technique on this wine.

Ok, i went back to my records and my inital post on this website My inital SG Was 1.145 but it was suggested that my sugar wasn't dissovled all the way. When I went back and stirred better and took another reading it was still high but it was down to 1.132. Below is my recipe and link to...

So what's the next step? K Meta and Sorbate? How much for 6 gallon? And when does the clearing agent go in? Also, what about the flavor pac

Do you really want to know! lol Mon 4/26/10 - Starting SG = 1.145, yeast added.:sp

It's hung up at .993(over 2 weeks with no movement.), It tastes a little sweet still, and has a nice thick body that holds on a bit to the glass, (like a nice Cab Sav) I know it's pretty alcoholic, but for the crowd I initially planned on making this for, it should go over pretty well. So...

I read about the battonage technique and someone wrote not to try MLF on a kit or they'd cry. A reply was posted saying they were curious as to why MLF shouldn't be done on a kit. Anybody know why? Anybody ever taken the leap and used MLF on any wine? PS- MLF = "Malolactic Fermentation...

Thanks I've updated my location. I'm in South Carolina. I'm looking high end, Oakey-buttery. That's what my step mom is requesting. This is gonna be for christmas presents and my own enjoyment. I enjoy all kinds of wines. I can't wait to have a stock of chardonay's, merlots, cab savs...

I'm looking for a smooth Oaky, Buttery Chardonnay. Any ideas on where to start looking? Thanks. I'm not familiar with any brands or makers