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Sailor323
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    • Sailor323
      Sailor323 replied to the thread Yeast for Brunello.
      Starting gravity after the addition of skins was 1.088
    • Sailor323
      Sailor323 replied to the thread Yeast for Brunello.
      I racked my Brunello today from the primary. SG is .992. I did not use the EC1118
    • Sailor323
      Sailor323 replied to the thread What's for Dinner?.
      I love it. The secret is to cook it fast and keep it pink in the center. Onions are de rigueur
    • Sailor323
      Sailor323 replied to the thread Accidentally put 2 corks in.
      I have used a long screw driver to break up a cork that was pushed into the bottle (do this after removing the wine, of course)
    • Sailor323
      Sailor323 replied to the thread Yeast for Brunello.
      I never use both yeasts. The EC1118 is just insurance for the manufacturer. I add nutrient when the ferment is 1/3 done--around 1.050-1.060
    • Sailor323
      Sailor323 replied to the thread cork confusion.
      I have used standard corks (not agglomerated) that have lasted 10+ years. Beware that even the best cork corks will get crumbly after a...
    • Sailor323
      Sailor323 replied to the thread recorking red wine.
      Premium wineries recork old wines as a matter of routine.
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