Recent content by P2000

Hi folks, I’m making a Classic Cabernet Sauvignon kit from Master Vintner. Day 1 SG was 1.110, by day 11 it is 0.996 with very little active bubbling. Instructions tell me this should be happenening more like day 15-20. I understand the instructions are more of a guideline, but this seems...

Thanks for the thoughts.

Thanks for the responses. So I added a like finished wine from the store. All good, 2-3" from the top. Bung & airlock in place. No movement. My last question here is this: it's very dark. Will it be evident when it clears? My first two batches were a moscato and a Riesling. Just when I figured...

Thanks folks. I had no intention of adding water at this level. Maybe a cup, but this was too much. I read one suggestion of 4 oz vodka to 1 qt water, and decided just to go get a cheap box of cab. As an aside the SG when I racked it had dropped to 0.996 so I'm assuming I'm good. Thanks! Pete

This a a classic cab. After racking to the secondary with oak chips I let it sit and watched it bubble. Yesterday I stirred it and measured the SG at .098. Then all bubbling stopped. Right after stirring. Today I retacked it, added the rest of the chemicals, degassed and everything seems good...

On thanks. I thought gentle mixing would be ok now to stir up the oak chips, rather than a vigorous degassing. Thank you.

Ok before I start, I'm going to search the forums b cause I'm sure eventually I'll find something. That said, I racked a classic Cabernet Sauvignon into the secondary. While in the Big Mouth Bubbler it kept popping the cap off. But the SG hit 1.010 so I put oak chips in the carboy and racked...

Cellar Craft Specialy Collection Cabernet Franc Icewine Style Wine making kit. Outstanding idea and thanks for the contest!

Thank you. I'll search backsweeten, but any other thoughts this would be great.

In simple terms, when it hits .098 or lower, rack into glass, add the last 3 chemicals in my kit, degas and let it sit indefinatly?

As I learn from first batch, and started my second a few things occurred to me that I haven't looked at yet. I'll search here but thought I'd ask in the mean time. My kit reads to keep the temp between 65-75. It's a moscato that has been consistently 68-70 and noticeabley behind the kit...

My wine kit directions state the first stage is 1-5 days, secondary is day 6-14, then stabilizing, degassing and clearing day 15-27. I understand these are suggested time periods and have been following my SG. That said I noticed a steady trend that has now slowed. And I'm on day 11 but still...

I thought so too. However I've found that not all water is created equal. Apparently the water there comes the Mt. Simon aquifer which is 1,050 feet down. It became a federally protected water source in 1995 which means that only wells existing at that time would be allowed to draw from it...

No I didn't add sugar. Since this is my first try I'm following directions as well as I can. As an aside I looked at the post on how to read the hydrometer and it's very possible I was reading it incorrectly. The numbers are now trending correctly.

Anyone use organic water from the old Schmidt brewery?