Recent content by Mgwine

Thanks!

If you can fix a batch that is too acidic with adding sugar, can you fix a batch that is too sweet by adding acid and tannin?

Thank you. It's just a gallon, but that is an interesting idea. I'll give it a try.

is there a way to revive an oxidated wine?

Different sizes should work too. So far I only have 2 carboys and a primary fermenter. Maybe Santa will pitch in.

Thank you! For now I am just trying wineExpert kits, some with skins and others without. I was going to try starting a kit 2x a season. But my "better half" may but a clamp down on the finances. Figure 1 every 3 months ---> 4 times a year + 1 for racking. 6 sounds right! 13 weeks in a quarter...

Thanks for responding.... I am just starting to build my wine "pipe line". The oldest red I have is only 4 months old. I keep drinking it. And I have been giving too much away to family. How many 5 or 6 gallon carboys do you need to properly keep your red wine in bulk storage for 12 months...

I have a Cabernet Sauvignon wine that has a S.G. of 0.992. It is approximately 1 month old and is very bitter. I have it bulk aging in the basement. It is nice clear red color but it is still shedding a slight sediment. I would like to sweeten the wine slightly but I am not sure how much to add...

Should you cold crash red wine?

As a newbie, should I spend my limited experimental time playing with different yeast combinations or play with blending grapes? Or are there other things that I could experiment with such as oak, tannin, acid, etc.?