Recent content by MarcOlivetti

Your temp is right in the sweet zone. Above 82/83, I would cool off exactly like you did.

Everything was bagged, and left in during primary and EM process.

That’s correct. I was referring to swirling the bubbler to keep the skins (in bag) wet.

I‘ve done 2 En Primeur Winery Series - Italian Amarone Style kits, and did EM on both. I racked from the primary buckets at 1.000 into Big Mouth Bubblers for 7 weeks. I used the airlock w/ kmeta and gave the bubbler a swirl everyday for the first week to make sure the skins (floating on top)...

Raptor99 - I started with the FastWasher from Midwest Supply which was under $60 (less than the components to build the bucket version) which work great! You can use for Carboys, buckets, and Kegs. They can sit in a tray/tote that can sit on a counter and is portable. No lifting or shaking...

I like it! Having to input each step on each batch allowed me to learn the process and each component within each step. You can be as detailed as you wish. I like how you can set reminders inside & outside each step (by creating a new step) that reminds me to “after 5 days, to give the Carboy a...

I am using EnoFile (Home Wine Making App | EnoFile by Brew Ventures) to keep track of batches and every detail. It will allow you to track each aspect, ingredient, and reading you care to track. It also interacts with your calendar app to keep you on track with reminders. I’m enjoying it, but...

Bryan, why don’t you save ~1\2 cup of those strained Cherries to mix up in Jell-O. My parents use to make Apricot, Peach, and Cherry Brandy using the fruit after straining in Jell-O. It was an Easter favorite 🤩 and really packed a punch.

Welcome to WMT! You’ll find this site a great resource, there are tons of experienced people here that will be glad to help. Bryan is correct about which forum target.

I started with the traditional laundry sink which had a fixed water spout too low for a Carboy to fit. I was lucky to find a commercial 2 large bowl sink w/ sides of all places, at my local brew shop. The owner had one sitting in his garage unused for years 👌 I started with this: and now have...

After these responses and a great call with Steve, I’m convinced that I have nothing to be concerned about. It’s funny how you can look for a problem when there isn’t anything wrong. I did learn that degassing and bottling in sub 70*s can hold on to any remaining CO2. I’m not blowing corks, or...

Haven’t been able to respond for a few days, I got my Flu & Shingles shots and it knocked me down hard. To answer the questions: “How quickly are you bottling?” I’ve been bottling my Reds at 4-6 months at first due to the number of batches lined up needing Carboys. I’ve got 8 batches in Carboys...

One of the many benefits of the AIO is the degassing when racking. I typically rack ~4 times with the AIO through the kit process.

I’m seeing across many of the Wine Kits I’ve made (WE & RJS) what I thought was a soapy firm when first pouring a glass from the bottle. I first thought I hadn’t rinsed my wine glass well enough after washing and a friend I gave a bottle of Cabernet to had made note of the same film? I am...

Joeswine, please tell us you got your COVID shots! One of the first symptoms is losing your sense of taste & smell. Say it isn’t so Joe 😷🤒