Recent content by Robert123Carr

I liked you on Facebook.

I have used different yeast on my last three kits. I add nutrient at first sign of fermentation and again after Brix drops 8 degrees.Have not had a problem yet.

I talked to someone at Mosti and was told that my SG may have been low due to it fermenting as it was thawing. Also told that I could do a MLF, nothing was done to the juice other than adding yeast and freezing.

My Cab Sav bucket was just over 6 gallon with all the junk, but after the first racking I had to use a 5 gallon carboy. Notvery happy to have agallon less this early in the process.

I hope it didn't ferment down because I raised it up to 1.100. I am not sure what I will have. I will call MM tomorrow, maybe they will tell me what it was before it shipped. They have had the buckets awhile,the shipping was delayed because of freezing problems and shipping problems. Ole well.

Has anyone started one of the Sonoma kits. I started the Cabernet Sauvignon kit. The s.g. was some what low. It was about 1.085. I think I will have to add some sugar.

Welcome, Peter. Someone has the answer to every question you have, so be sure and ask.

Mike when you say way down low are you talking into the wine?

How are you to blanket the carboys? How much, how to get it in the carboy? The whole procedure.

You guys are having way too much fun.

I have one a glass carboy now, no problems.

Fait, did you get the date code off the box? I am about to buy that kit.

Degassing is a most important and it is hard to degas cold wine.

Great looking setup Wade! One day when I am a big boy maybe I can have something like this.

Buy a 3 gallon, a 1 gallon, and a half gallon. Might as well it is going to happen!