Recent content by Norton

I have it. A nice idea but you have to essentially be willing to drink your wine right out of the car boy. I am ok with that with my Zin sometimes but that is about it for reds unless I have about 6 months in the car boy and even that often is no where near where I would like to be ageing...

Thanks for the confirmation guys. I first tried it out this weekend and it seemed like 1/8 tsp of Scott Estate is approximately 1g. I ordered the tannin primarily to use in hybrids and Norton. As the research I have seen lately indicates that adding tannins to them is just a waste of product...

Math is hard. I got a kilo of the Scott Tannin Estate. Does the recommended dosage of 5-10/hL really translate to approximately 1-2 grams per 6 gallon carbon? Doesn’t seem like much.

Thanks! I have been trying to find Petit Verdot for two years now since they stopped making it as a Kit!

I have done that in the past but I decided to try it this way for a change. I left a hydrometer in the car boy and checked it every day. When it hit 1.000 I bottled. You don’t know what you don’t know, but I figured that was just as accurate as fermenting to dry then back sweetening.

I bottled some Chenin at 1.000 in some beer type flip top bottles about a month ago. I set them aside and stored them at about 68 degrees. I put one in the fridge for a few hours yesterday on a whim to try at a New Year’s Eve party. It opened nicely, not much of a pop but you could see the gas...

Thanks. I can refrigerate it. I will give a gallon of it a shat.

I have a chenin from a juice bucket that took about 3 weeks to get from 1.092 SG to 1.020. It was stuck there for several days. I then added bentonite, EC 1118, and yeast nutrient. 2 weeks later I have progress and it is now at 1.002. Usually I ferment everything to dry but for this batch I...

I had some pears for a while and used the Jack Keller recipe which didn’t involve a press.

Somewhere on this site there was a guy from Hermann, Mo who kept a log of what he went through to get licensed.

I have been disappointed in the Rieslings I have tried lately. Let us know how it turns out.

I will keep that in mind for the whites next year. Thanks.

I have to admit I am intrigued. https://stylitewine.com/georgian-clay-pots/

Anyone here ever use fresh/frozen elderberries to tweak a cheap red kit?

When I have needed to add a second yeast packet I didn’t notice a change in taste.