Good point Robie
I am not saying that pre- degassing is right or wrong. As a newbie I have no idea what is best -
Paklab's kit was the first time I ever heard of "pre-degassing"
I have been following most threads here, nobody has ever talked about pre-degassing
I just thought it was...
I am currently making a Paklab Melbec - here is a section from their directions
"During the secondary fermentation, mix vigorously the wine for about 1 minute every two days, to pre-degass and help the fermentation process (optional)."
I am new to winemaking - looks like there is more than...
Thank you Joeswine - I have read your thread and I found it very interesting and I learned alot. I will be starting my batch today and have looked around the house and have 1 pound raisins - 1/2 pound prunes - french and american oak. So with all those goodies lying about - what would you...
ok Im going to start the batch tomorrow - It just dawned on me - do I need to do something with the raisins before I put them in the primary? Do I need to sanitize them - boil or something else? dumb question?
Rob
Hi all - Im new here and new at making wine. Im from Vancouver Island and very excited to be making wines. I have a few batches on the go - all made from kits. The first is a Chenin Blanc - I need to say, add a little oil to it and it will make a wonderful salad dressing. Hmm not sure about that...
Thats great Roger - what would be the issues with just tossing 1 pound whole raisins into the primary? I would think that if they were whole I wouldnt have too much trouble syphoning into my secondary or am I wrong?
Thank you all for the excellent ideas - I think I need to get a few more kits and try them all out. I think on this first batch I will try out the raisins - what is the best way to proceed? Primary or secondary? Should I grind them up a little? This kit is the 23 liter pail, I havent received it...
Brand new here and new to winemaking. I have a few kit batches in bottles but none are ready at this point - now I want to have some fun. I just ordered up a Malbec kit from Packlab. Any thoughts on what and how I should soup it up?