Recent content by mr_dicken

Thanks for the info. The original wine we tasted was a Pino and we typically prefer a Cab so we thought we would start with it. Sounds like I need to invest in another carboy... I want to atleast wind up with a few bottles of something I am willing to drink!

My wife and I have tried and liked a wine that had a Poblano Pepper flavor. It added just a little kick to the wine but was not too spicy. I am wanting to attempt to add this flavor into a kit that I have started but need a little guidance. AS I am trying this for the first time I would prefer...

Looking for a little info here and I will freely admit I am not experienced, or even the brighest... I am looking to add some Oak my MM all juice Malbec. I was hesitant to add much of the included oak during fermintation as my better half is not big on "Oaky" wine so I plan to use some French...

I agree that is deep! I do have a drill mounted stirrer but did I am not sure I did a good job degassing. I didn't notice any more CO2 releasing after I degassed, but I didn't pull a vacumm one it to make sure. I will rack again and do both at that point. By...

Thanks for the help. I will rack it and see how that changes it. How long should I expect the smell to presist after racking?

So if we rack the wine a few times it should reduce the smell? We transfered it off of the gross lees once but that is all it has been racked.

The kit is a Mosti Reisling. We followed the instructions but the primary went faster then the instructions said. Probably due to high temp from what I understand. We are currently at day 7after first racking and adding in the gell packs and day 15overall. I am sure it isearly to know what we...

My wife and I are in the middel of our first batch of wine. We are a few days from bottling according from the instruction's timeline and are experiensing a yeast/sour smell. We thought we would steal a sip from theCarboyto see what itwas like now and noticedthe smell from our sample. The after...

My wife and I are new to the wine drinking/making and are looking for a good red to make. Our tastes are not sophisticated and we are looking for a red that is not too dry but not too sweet. I know that is all subjective but any help is appricated. We have like a Shiraz that is not very fruity...

Thanks for the advise. I probably need to invest in a 5 gallon carboy. I did my second racking last night and between my spillage and the sediment I need to add a little wine, I would much rather drink it!

No, I am getting ready for the second racking and already know I will need to add to the wine. Should I just add in water now instead of the wine if I am adding in the sorbate and K- meta at the same time.

Thanks for the advise. Probably just go with the commercial wine. Do I need to try use a wine that taste closer to how sweet or dry I prefer this wine to end at? Will the better commercial wine help make a better wine for me?

I am going to need to top off my first batch of wine in the coming days and need to know what to use. I have read to try not to use more then about 1L total of extra water during the entire process.I don't have extra wine because a little spilage from the first racking so what should I use...

I am not ready to invest in a floor corker so I will try what we have and see how it goes, may have to try the 8's. Thanks for the advise Wino. I prefer to think of myself as frugal, not poor. Helps me enjoy my drink...

It as well appears that most folks suggest a #9 cork, will those work for all bottles? If I use a hand corker will any of the bottle take a cork better? I try to work smarter not harder whenever possible!