Recent content by scooby

I just tasted it and it tastes and smells fantastic. I've added 1/4 tsp now so I'm in the clear I think! I also have a Napa Valley Merlot at just over a year, tried and it's also absolutely fine as well. Have added 1/4 tsp to that. Live and learn, thanks for your help

I am fairly OCD with sanitation, however I don't actually know if the wine is still ok as I have not taken the rubber bung off since planting it in 2 years ago. I don't have the time to bottle right now so I'm a bit reluctant to remove the bung until I'm ready to bottle in a couple of weeks...

Hi all, I've made a WineExpert Luna Rossa and had it bulk aging in a demijohn, topped up to an inch of the rubber bung for 2 years, and have never opened it in that time. The instructions said if bulk aging more than 6 months, add 1/4 teaspoon of metabisulphite, which is exactly what I did...

My hydrometer seems fine, I tested this when I first got it, and I have my wine temperature controlled at 22-23degs cel. I increased this to 24-25 yesterday. The instructions say to keep it at 22-24deg cel but as I have some activity I'm going to leave it there right now.

I've read this on a lot of forums so I really wanted it to go to at least 0.998! I have some activity now so fingers crossed Thanks

Hi, thanks so much for the replies. After I posted I decided to give it a good stir and increase the temperature by 1-2degs. To my amazement this seems to have kick started it, as this morning it is still giving off some activity. Since you guys think I am safe for a few more days, I will...

Hi, I'm making a WineXpert Luna Rossa kit. Starting SG was 1.100. Vigorous ferment for 5 days then it died down as expected. In 2 of my previous 3 attempts at making wine, fermentation stopped after I transferred from primary to secondary. I don't just mean no bubbles in the airlock, the...