Recent content by Siwash

Thanks. Tell me more about cold stabilization- is this intended for whites? What's the point? What temps do you "cold stabilize"? I have a cold cellar that's sits around 45 at this time of year then dips to upper 30s in dead of winter. If I try it, I wonder if those temps work? Thanks

Great points. I have a couple of carboys of reds that I may have to rack (even though they are clear and have been racked two to three times). I over did it with ko2 and it is detectable to the nose (a bit of a burnt rubber smell). I think racking them will be one of the only effective ways to...

Well Mother Nature forgot about a couple of my batches over the years!! 😂😂

I didn't do this with this white, although I always do so with the reds... I hope this isn't critical. Taste seems fine. The FG was .996.

When would you recommend the next racking? I usually rack every three months with reds.. but given that this is the first rack, and it has a lot of clearing to do, I am assuming it'll require one sooner - maybe by Christmas or thereabouts?

Thanks.

I haven't made white from juice in many years. I've waited a full 3 weeks to make sure the fermentation is complete. It is not longer actively fermenting. I am about to take an SG but I am pretty sure it's done. When racking into the carboy at this stage, should I top it right up and So2 it...

Seriously? Sounds interesting!

thanks for your feedback!

Good morning, folks.. been watching the excellent YouTube channel that was recommended to me here on WMT - The Home Winemaking Channel. If you haven't watched them, do so... Anyhow, the channels author said that he only uses the airlocks that have the two chambers and stressed that the...

Followed the Homemaking wine channel method for making a yeast starter and it seems to have worked quite well! The Pinot G is already fermenting, in about 15 hours after pitching the yeast. Whites are supposed to be difficult to get going at times but this one seems to be happy! I did bring the...

Interesting...I'm going with ICV-D47 and now you made me wonder how this yeast and any added yeast will react with each other... if EC-1118, will this be a positive reaction? I tend to add a bit more yeast than recommended along with a nutrient so I wonder if ICV-D47 wins out?

Should I be killing native yeast with some So2 as I'd do with red? If so, how much and when should I add So2? When the must is still cool? It's coming from a refrigerated environment when I bring it home. Thanks for all the help!

Wow, even your reds? Interesting. So just to confirm, when I am fermenting the white, I should snap on the lid so it's tightly sealed and airlock it? Thanks again! And my apologies for the millions of questions! 😂

I got pails that lock so I have no issue trying your method. It's going to ferment either way, right? So I should snap the lid down tight instead of leaving it loosely covered? Lastly, what temps do you prefer? Mid/low 60s? Warmer?