Recent content by RedPlanetWinery

I've found some great picks via Craigslist. About 10 cases of used cobalt blue bordeaux from a local winery. Nearly 50 cases of used-but-never-labeled bottles from a local small farm winery that decided to call it quits. I also found a glass wholesaler about 1.5hrs away. New bottles for about...

If you have to buy, consider searching for a glass wholesaler in your area. I found one (Waterloo Container) less than two hours away from me who sells 'transition' bottles (when they have them) for <$6/case and standard bottles for <$9/case (might even have been <$8). They also carry carboys...

Keep in mind that kit wines can go from primary to bottle in less than two months. Wines from juice or grapes are going to tie up carboys (and space) for significantly longer. I took the plunge from kits this past fall. My juice came from a local NY vineyard so I had to deal with high TA and...

I have 6 gal each of Foch and Chambourcin that have been cold stabilizing. I intend to blend some from each so that I end up bottling three different wines. My official taster (the wife) says the Foch should not be oaked and the Chambourcin should be. Question is, would you recommend that I...

Yes, please.

Only adjustment was the one I noted for the Chambourcin (30g calcium carbonate prior to fermentation). I did find quite a lot of crystal formation on the sides and bottom of the Chambourcin bucket but not the Foch bucket. The Foch was pretty good, the Chambo still a bit 'puckery', but not...

racked to carboys today. vacuum-degassed samples. Foch is now .995sg, 3.4pH, 1.15TA. Chambo is .997sg, 3.35pH, 1.05TA. Will let them rest a few days while I make space for them to sit during MLF, then get that started. The minimum pH rating for the MLF culture is 3.3.

Doing some more internet searching, I came across a post at a different forum site that noted that when adding calcium carbonate after fermentation, the fine particles that result will remain in suspension, creating a wine that is hard to clear. They suggest that you use potassium carbonate or...

I see you posted in my thread about acid levels so you can see what I had for pH and TA on the Chambourcin. I had to add 14ml of sodium hydroxide to get my pH meter to 8.2, which is how I got my 1.4TA number. I had the same situation as you with my home grown Concord grapes - added the first...

I am in Groton. Guess I should modify my profile. My story sounds a lot like yours - made hard cider for the first time last fall, decided to try wine kits early this year (have kits 12-15 in progress right now), decided to try fresh grapes using the Concords in my back yard this fall, then...

Hyatt Hill Vineyard (fallbright) on Keuka lake sells juice and they also keep some of the skins when they press so they are available for those who want to use them. I just put some into a drawstring mesh bag. They are the only vineyard I've gone to but I assume the others around here who sell...

So far have only been doing WE kits and following the 5 week 'schedule'. Although I don't have an actual AI1, I use the same techniques. Before dosing with k-meta and sorbate and adding f-packs and clarifier, I splash rack four or five times (have a comfy chair and a flat screen in the...

Decided to leave the Foch alone for now (other than adding 2lbs corn sugar). Added 30g calcium carbonate to 2 gallons of the Chamb and then racked that back in with the rest. Brought the pH to 3.1. Added 3lbs corn sugar. Added skins in mesh bags, pitched the yeast (71B-1122). Will see where...

I have six gallons each of Foch and Chambourcin picked up today (Fingerlakes region, Hyatt Hill aka Fall Bright, Dundee NY). I warmed a sample of juice from each to 68F. Readings using hydrometer and pH meter. TA sample size 15ml. NaOH is .2, so 1ml=.1g/l (correct?) Foch: Brix 19 (sg...