Recent content by llnicely

I picked up my malbec, merlot, viniogner, and muscat at cp in May. Seemed to be fermenting on the natural yeast, but after I started my fermenting, it was tasting pretty good too. I am using the oak spirals in my wines also. Like them because they are so clean and simple.

Wondering if anyone has any input on blending a white zinfandel with blueberry. I have the two going now and have never blended before. Any thoughts?

Thanks for all the quick replies, I will secure the bung and see if I can locate a new one soon.

I have just racked a stabilized cabernet sauvignon into a demi-john, the bung and air-lock will not seat tight. It is the correct size bung. It keeps rising out, is this a cause for concern or is it off-gasing or airpressure that will resolve itself shortly? Thanks.

Thanks, I did remove and clean the airlock and took a sample to taste. It makes sense that air pressure differences and expansion would budge some into the airlock. Yet was puzzled as to why the other two carboys showed no indication of this, being that they are mere inches from each other...

My wine has been stabilized and aging in the carboy with an airlock, both properly topped. I found the airlock with the wine backed up into it. I am asking if anyone would have an explanation for this. I have two other carboys in the same location topped exactly the same with no back ups. Just...

Never bottled before and need some information on corkers. I will be bottling in a few months and I am interested to know what the difference is between the italian and portequese corkers. To look at them on-line, I don't see anything drasticly different, but I'm sure there's a good reason they...

As for now, I will be patient.

Everyone is so helpful on this forum. Thanks everyone! I am glad that I'm not getting too excited about how this must is progressing, everyone is reasuring me that this may be within the normal range of what to expect for this must. But I will warm it up abit.

I got this as a juice, no water to add. My understanding was that the ph and acid were set before shipment. I started the fermentation 12 days ago and the temperature changes were due to being in my basement and the weather outside influenced the inside temp. The temperature flucations were just...

Some of you were kind enough to answer a question for me about a week ago, so here I am again. I have a pinot grigio that was lowering it's sg in .010 first, then .006 increaments daily, now is lowering at a .002 pace. Am I stuck and should I adjust my temperature or add energizer, or just watch...

I am noticing a difference in hydrometer readings when taken directly from primary fermentation bucket and from a test tube. Does anyone have an answer as to why thy would differ. They differ by a degree or two, not significant, but I am curious as to why. Thank you.