Recent content by marino

Kits taste better after some barrel evaporation. Keeping the wine in for 6 months or more (top up as needed) could help you slow down production and make the wine taste much better in the process.

Just went down to check on barrels after one month and found that my 10l merlot (kit) barrel had wine running down the sides. I popped the bung and the vacuum seemed huge. Then I looked inside and saw vapors/gas. Didn’t smell/taste off. Sulfite added and now there’s an airlock on it. Ideas...

I hear you! Since making the kit, I’ve tried making with fresh grapes and the wine is much further along than the mm labodega kits I made in 2014. I don’t know why, but the kits take a long time to move along. Btw, I’ve always used brandy and it still needs time to settle into itself. Good luck!

How did this work? My la bodega port kit just turned 5, still developing!

That’s my thinking too, but I’m wondering if people know about this from an experience point of view, or even know something about what barrels let through

Hello, Id like to keep a 225L barrel in my father’s garage for aging port wine. The garage is under the apartment building, has a door but there is air circulation up top. There is no car in his garage slot, but it is a working parking garage where some other residents park their cars...

I just read yesterday that the bags are more oxygen permeable than bottles by quite a bit. I bought 4x5L bags but know that won't be using these for long term storage. Or maybe I'll put port in then and see how oxidation works?

I didn't add any at the onset. I caught it too late. When I was punching down this morning, the smell was less intense but still there. One thing I'm worried about is that the fruitiness has fallen way back. Will more nutrients help the situation? DAP?

Thanks John--will more violent racking /aeration help? I read that it can make it worse. I was thinking id do more splash racking when I get home later but don't wanna make it worse

Uh oh-- I let my 5 lugs of Tempranillo (all in 20 gal brute) from Saturday to Sunday night at 60F and pitched Lalzyme for 8hrs CLOS yeast using goFerm. Starting ph was 3.8 1.096SG. Temps got to 75F this morning when I saw the first real cap. Punched down. Came home and I'm smelling H2S...

Been watching all online dumping grounds, but nothing has come up yet. Too many things to list. I used another friend's meter and am getting 3.8. Is that too high? This is my first year really caring about numbers (thus the vinmetrica) but I don't really know where to go from there... I have a...

Yesterday My apartment was broken into and along with every electronic thing that can fit in a backpack, they stole my vinmetrica sc300. I had it right by the door on the way to show a buddy of mine, and wouldn't you know it, I came home to a smashed window, and open back door. Enough whining...

Hm.. I'll remain vigilant!

So, not "clean" ? Was the wood affected by moisture?

This is interesting. How old is an old barrel? What does it taste like? I've only had my small Vadais for 3 years, but am really curious