Recent content by selbynina

Thanks everyone who responded to my last post about a funky odor. I pressed that night and it cleared right up. I have another question unfortunately. I pressed about a week ago, with both wines between 0 and 2 brix. I added 30ppm potassium metabisulphite at press. After a day or so I added a...

This question has propably been asked a hundred times but here goes: my must is in the fermenter, and as of today is reading 0 brix. I'm assuming that fermentation is more or less finished, but I'm getting a pretty strong rotten eg smell from the must. If fermentation basically finished, what is...

I posted this earlier, but not I can't see it. Hmmmm..... A couple of questions: 1) I'm trying to avoid shelling out more money for fermenters. If I buy a couple of fermenting buckets from the brew store, do I really need the 10 dollar cover? Or can I ferment the wine with a blanket or...

Going into my second season making wine, I have a couple of questions. I need to purchase a 10gallon fermenter. Besides the brew store (expensive) are there other places to purchase large, food grade plastic buckets? Also, do I need to use a cover? When the grapes are in the fermenter, what kind...

Thanks to those of you who answered my previous question. I have another. I started my wine around late September, have racked twice and will do my third tonight. My question is when should I bottle? I know there are many schools of thought out there, so what are the pros and cons? Based on my...

We started our first wine (Cabernet) last fall. I used "The Way to Make Wine" by Sheridan Warrick and followed his instructions very closely. However, after the second rack, Warrick's book calls for a third racking within a few weeks to remove the tartrate crystals and to add some oak. I do not...