Recent content by RichB1

Lalvin Bourgovin RC 212

Kit arrived Wednesday afternoon. Prepared as per directions: added Packet A (assume contains Potassium Meta Bisulfite to retard wild yeast), skins/seeds/oak chip and iSpindel (eHydrometer). Achieved good 1.108 SG, 25 Brix. Prepared yeast starter but didn't realize until Thursday morning (maybe...

I have read articles from experts stating that wine shouldn't be racked to a corny keg until it is ready for drinking because there will be no further aging due to lack of oxygen exposure. The implication is that reactions will be reductive and lead to potentially off flavors, or at the very...

Appreciate the help!

Thanks - gradual addition was my original thinking. Glad to hear that others have found it effective.

I appreciate the helpful advice. Perhaps a standard yeast starter will be sufficiently vigorous to reactivate the fermentation process. I am curious about the possible efficacy of gradual introduction of the stuck wine to the starter, the premise being that a slightly diluted wine at first helps...

Hydrometer - 1.006. Despite only being about 10 gravity pts off target, it is overly sweet. When I first tasted it I would have guessed the gravity were much higher. I also appreciate that it seems like a lot of effort to knock of 10 gravity points but for me it is the difference between...

OG was 1.097 and remaining quantity is about 5 gallons. Good point about oxygen. As long as I am steadily adding wine to a very active starter then the yeast will be in aerobic phase and need oxygen. And there should be at least a minimal amount of CO2 steadily produced as I continue additions...

I made the early mistake of transferring a late-fermentation chardonnay from 75 degrees to my 60 degree kegerator, resulting in a stuck fermentation at about 1.5 brix. At the time I brought it back to 75 degrees and added more yeast, without success. I decided at the time to live with it and...

Can anyone recommend a Temecula Valley (California) winery for grape purchasing in small size? I live in south OC, about an hour away. A group of friends and I hope to buy a ton of grapes. How common is it that a winery would allow a home winemaker to use their presses so that we can take home...

I assume the evaporation process is done in some degree of vacuum to effectively boil off water at a low temperature. What is the highest temperature the must is heated in your evaporation process? Appreciate the support you provide to your product.

$55 shipping!

Thanks for the replies. I racked it from fermentation bucket to carboy about 2 weeks ago. I took @VinesnBines advice and agitated the sediment then vacuum transferred to another carboy, then back, for added agitation. Hopefully that woke up the yeast. I am thinking of making a starter tonight...

After fermenting in a 72 degree room down to around 1.015, I racked to a carboy and put the carboy in my keezer at 70 degrees. After a few days I got a bit overzealous based on advice from "an expert" and turned down my inkbird to 65, then to 62, then to 60, despite the instructions recommending...

I appreciate the feedback and love how you can pile sanke kegs into your keezer. The better seal has me intrigued. My corny kegs are all used so the seals are not perfect, even with softer gaskets and keg lube. No way I can leave an open gas connection. Have heard the sanke kegs can be tough to...