Recent content by ScottyB

It even has a slight banana hint to the taste other than that it is fine. Thanks for the reply. I pulled it out of my Variable Capacity Tank and added some SO2 to it and put it on carboys to reduce any haedspace and minimize oxygen contact. I will give it the test of time at this point :-)

I am getting ready to bottle my 2016 Cabernet that I did from grapes, up to now all was smelling and tasting great. Now I am getting a banana smell to it and from I see from researching it could be acetaldehyde or ethyl acetate. They are saying to add SO2 to inhibit it? Does this sound right...

I am not familiar with this style keg but would be interested in some of them for my home winery. Do you have information on how to fill them and how much you would charge for them? Could you also ship them to FL? Thanks, Scott - 727.458.9539

Signed up - Cellar Classic Italian Super Tuscan 18 L Wine Kit May Bacchus find favor with me!

Jas3019 - I have 3 buckets of Chilean SB and have BA11 for one, VL3 for another and R2 for the last. Was going to add opti ehite and booster blanc to each - hopefully it will be a good experiment. Sent from my iPad using Wine Making

I will be spending a long weekend in early May in NC about an hour west of Raleigh-Durham. I am wanting to talk to a couple winemaker vineyard owners about the region and the types of grapes that produce well... I would like to see if this would be a decent area to move to and start a...

I bought the Toro Negro last year and when I got it home and checked SG, PH and TA SG was low so I made adjustments... What I didn't know was that it had already started fermenting! Long story short I couldn't get it totally dry. So it must have been pre-inoculated. Sent from my iPad using...

Yes 72 is the lowest unless I can pick up a deep chest freezer that i can put a thermostat on. Would need one big enough to get 4 carboys in.

So my local wine guy has the info posted for ordering Chilean Toro Negro Juice. I am planning on doing my first white - will do a Savignon Blanc. I do not have the means of fermenting it under 72 degrees. Will I be ok with this? What would be a good yeast to use. Is it worth using opti...

Great suggestions - I ordered some Tannin Complex as I couldn't find the Tancor Grand Cru. I added oak to it during fermentation and will be adding some this weekend. The company I get the Chilean Juice from did not offer grapes last year I hope they do this year, I was happy to at least get...

I made a Chilean Malbec from Toro Negro Juice last year and am getting close to bottling it (new juice coming the end of April). I need to rack it one more time and am wondering if there is something I can do to enhance it. I was thinking of adding some tannin to it to increase it's...

The fermentation is going strong (see attached) I understand the point about the PH and will adjust it post fermentation before I rack into demijohns. Thanks for the input.

No I am not going to Malo, but good point if i were.

I just completed crushing 40 Gallons of Sangiovese Grapes. Added sulfite... PH is 3.63 and TA is 7.6 would you make any adjustments or does this sound good all things seem to be in range?

Yeah I moved the carboy to the floor after the first bottle! Learned the hard way. The rest went great.