Recent content by salmo1

Racked this baby last week to drive out more gas and that seemed to do the trick. Have a nice clear amber color now. BillK - You won't go wrong with this kit. Even though it is still very green, this has a great flavor and mouthfeel.

I made two Mosti kits side by side as a trial- an Alljuice Barolo and a Meglioli Barolo with the grape pack. I added one med oak spiral to both kits. They are at about 6 months now. I cracked some recently to sample with some friends. The AllJuice was definitely thin, of course time will improve...

It was around 70 deg when I degassed and cleared. It spent almost a month fermenting out. I relocated the caroboy to the furnace room which stays around 70 to 75 deg. I am in no hurry to bottle this one, just surprised it did not clear after the first week. I will let it sit for a while and...

I made sure the fining agents were added in the correct order. Bought thekit from The Winemaker's Toy Store - George has never steered me wrong. The batch is currently in the basement next to a batch of MM Masters Viognier, which became crystal clear in one week. I will try more degassing and...

Help! Second week after clarification and the wine is still very cloudy. Some sediment on the bottom of the carboy, but not the typical amount. During clarification, I degassed for 5 minutes with a drill powered whip, added the clarifiers per instruction and the wine remains cloudy. This is a...

I had this happen on a Pinot Grigio/Chardonay blend. Tons of foam when degassing and adding the fining agents. It ended up with 'floaties' on the top. After about a week, they all ended up on the bottom. If you have any left, run through a filter prior to bottling.

Yes, the kit I originated the thread on is an All JuiceMaster's Viognier kit. I also have an All Juice Gewurztraminer in the secondary. My wife loves the lighter Pinot Grigio kits, but I'm lookingfor something a little fuller and hope these hit the mark.

I have had some great viogniers with quite a bit of oak on them. I was hoping to duplicate the flavor. Good advice to wait and seehow it develops. I can always add more oak later. Racked the viognier off the oak and put the carboy away to sit for a while.

Just sent my first batch of MM alljuice viognier the caroby for fining. Added about 30 med toast oak cubes to give it a little more oak. I was a little dissapointed in the flavor. I have had many commercial viogniers and this one really did not have much body. Does anyone have experience with...

I recently bottled my red mountain cab. Wonderful wine. Very characteristic cab taste, dark purple color, added one med toast oak spiral while ageing in the carboy. You will not be dissapointed!

I have a batch of Red Mountain cab aging in the carboy. I have been sampling it to check the oaking - added one med toast american oak spiral. It is just about perfect. It will be tough to leave this one alone for a year.

Clarifying agents were added when I stabilized and degassed it. It had quite a bit of CO2 which took some time to whip out.

Update on the MM masters old vines merlot - stabilized and transferred to carboy about2 weeks ago. Pulled a sample - tasted and smelled great, but the wine was still cloudy. Hopefully this will clear after a couple or rackings.

Update on the Cab - pulled a sample today and all I can say is WOW! Great cab style nose, still needs more time on the oak. No issues with the white oily substance. The enzyme pack worked perfectly.

The syrahhas hadat about 4 weeks in the carboy. Added one med toasted oak spiral when I transferred it. Pulled some yesterday to sample. After swirling it for about 10 minutes, I had a really nice red berry nose witha good tannic finish. The oak was about perfect. I am planning on racking it off...