Recent content by MRM

Jim, Thanks for the ideas. I ended up crushing and pressing anothe 2 gallons of muscadines and when added to the frement so hopwfully I will end up iwht 6 gl now. I also removed the skins in the fermenter and combined those with the fresh skins with some aditinal sugar and water. Don;t know what...

Long beginner story, but, Second year making muscadine wine. The first (3Gal.) turned out great BTW!! Now my vines are producing more and quantity is increasing. I have purchased a used crusher/destemer, although I do not pick the muscadines with stems and a used press.I am dissapoined with...

How much wine stays in the marbles. I other words say I use enough marbles to make up for a gallon of wine in a six gallon carboy. When I bottle the wine, how much will be trapped in the marbles? You cannot pur the wine off the marbles as that is where the sediment will be.

While visiting a wine store some years ago the salesperson had an aerosol can of some kind of gas that he would add (spray) to the empty space in the fermenter to keep oxygen out. I was wandering what what this may have been and could this same gas be used to fill up empty space in a carboy when...

Hi, Thanks so much for your service!!!! My wife and I have found that making the wine is really a neat hobby, and friend are always willing to help analyze a batch. It goes really quick.

Anytime you add sugar the GS will go up. I'm no expert but at the SG1.012 I think your wine will be sweet. If the sweetness is to your liking remember the GS and you can use that as reference to sweeten in the future.

I have a 6 gl carboy with a Amarone that has been stabilized and I am bulk aging and a 3 gl carboy of muscadine that has been stabilized as well. I was planning to bulk age a while longer. I had these in an unused room where the heat was cut off. It has been really cold here and last night I...

That is the juice that came with my complete red winemakers kit that I got at Grapestompers. We made the kit per instructions and started in August. It is good to drink now and I don't think it will last much longer. With this kit I thought you added the oak during the primary, anyway, the kit...

Mt first everything complete system came with a Spagnols Vino Del Vita Merlot that is pretty good considering it is a small kit.

Thanks for the response. I have not used any other than the SuperKleer and always had good luck, both with kits and fresh. That is why I wanted to use it. I have read here and other places the clearing agent with the WE kits depends on having a lot of sediment mixed up in the wine before it...

It is the Selection International Kit.

This is the first WE kit I have done and I am thinking about modifying the process some. The kit has an extra sugar pack that is to be added when the SG get to 1.015 or lower. I will do that per instructions. What I am think about doing different is the clearing process. I am thinking about...

How do you test Pectic emzyme? I have read that pectic enzyme is only good for 6 months. How do you tell if it is good. Mine has no expiration date and no way to know how long it sat on the dealers shelf.

Thanks Julie, One other question. If I wait a couple days to a week before I sweeten the wine when should I add the clearing agents. When I add the K-meta and sorbate or when I back sweeten? Mike

Thanks for all the advice so far. Last evening I removed the skins and measured SG. IT is .996, I caped the lid tight on the primary and added airlock. This morning still bubbling away. I think I will rack to carboy this pm. I will wait till all bubbling has stopped before I add Kmeta and...