Recent content by pizzaerick

The key here has nothing to do with minors, or even protecting producers. It is all about taxes, taxes, taxes. Of course, I could be wrong, and it could be just about taxes...

I consulted my expert, and it is indeed nothing more than acids that have precipitated out. As for the how or why... you got me! I have no clue.

Checking out my babies, and I saw this in the bottom of the carboy... I did just rack another batch and the sediment was rock hard (acids??) Is that all this is? Anyone seen this before? Is it O.K.??? The batch is a Frontenac Rosé

I finally think I know what this "kit taste" is. I tasted it in a couple wines I've sampled. Kind of a sweet taste. I didn't find it offensive, just a bit out of place.

Which riesling did you make? I made the "cheapest" as it was my first. I have since bottled a merlot, and I have several carboys of real grape wines sitting around right now, as well as a few gallons of fruit wines. Will start the Choc Ras port in a month or so, and do a kit or two...

3 months to the day, I have opened my first bottle of WE riesling. Good. Not great, but good. The best part is knowing this was my first kit. It is certainly drinkable, not at all offensive. It does however lack a certain fruitiness. It has just a little hint of apple and pear, and I...

Well well well... I envy you. getting paid for it! After 6 weeks of crush, late nights, early mornings, the romance was gone... now a few weeks have passed and I am looking forward to the next crush! It's fascinating to see similarities and differences in making batches 500 gallons at...

This past spring we had a wine with a delicate fruity taste, and the nose of a Chicago sewer... We splashed the heck out of it, and it recovered nicely.

I can address yeast. I think they are trying not to confuse new winemakers, OR they are not all that experienced themselves. The yeast you use can make a HUGE difference in the finished wine! Personally, I am doing a lot of experimenting with yeast this year. I have 1 type of grape (all...

FINALLY! Got the dang thing fermenting! Probably will have off tastes from the 9 different times I tried to start it! One Rudesheimer pack, then 2 Rudesheimer packs, then Cotes de Blanc, then a second time, then 1117, then EP2 (Cotes de blanc from a different maker), 2 more times trying cotes...

O.K. First I didn't add the meta, but what we were going for was to hold the juice until it froze outside, remove the ice, and be left with concentrated juice to turn into an ice wine. We added a LOT of meta with the intent of keeping the juice for a long time. My friend has done this before...

I have a similar problem I was just coming on here to post. We had about 3 tablespoons in 7 gallons. I have done a lot of splashing, and I *think* I'm down to around 100ppm. I'm trying to make a desert wine and so it's a double whammy with sugar at 35+ brix and the meta off the chart...

Anyone know of a good place to find a guide to yeast? ANY place that has more about yeast than a copy of the manufacturers website? I'd also like to see some recommendations on similar yeasts from different manufacturers. As an example one brew shop was out of the yeast I needed so I had...

Well, It'll be interesting to see what happens now. My very slow bubbling turned into a volcano! I went in to check the SG and I guess I got the juice stirred up a bit, and it was off to the races for the yeast! 3 days to fall about 3 brix in sugar, then it started dropping so fast, last...

FINALLY after 4 attempts I got my Front Gris going! Seems I may have put a bit too much K-meta in to stabilize the juice. Had to splash it around from bucket to bucket after 3 failed attempts to get the yeast going. Apparently EP2 is susceptible to just about everything I did! Well, it's...