Recent content by sjzalew

I've not made any wine in a couple of years and I have a Sauvignon Blanc wine kit dated feb2018. It's not been out of the box it was shipped in and for the last year it has sat in my garage. My question is, is it still good and will it not be a waste of time to make it? Thank you

Does anyone know a vender near Nashville to purchase fresh or frozen juice? Thanks Steve

thanks everyone, I do have a kit in the secondary now that used a 1.5 gal skin kit, We'll see how that turns out, if good, I think I'll add the skins to all my kits. I don't have the time to make it from scratch using the grapes and skins, when I'm at work, I'm out of town for 4-6 days at a time....

I don't want to sounds like I'm whinning....Why is it most of the kits I make, and most of them are better kits, Reds mostly are all "light" I just opened a bottle of Borolo that should have been a "heavier type of wine, full of body, and it's as light as anything else? Does anyone have a good...

Bob, Do you know if they will ship? Steve

Jim, They are all 14 day in the primary kits, I guess the reason I'm suspecious is because the temp was up to 95 deg, for a few days. All the other kits I've done have had the S.G. come down much quicker, this is my first time with Spangnols kits. Thanks, I'll be a bit more patient Steve

It's been 4 days since I took the brew belts off all three kits and the temp is staying around 80deg. But I don't see much movement in the S.G. It has gone down but not very much. Were now into the 8th day in the primary. Valpolicella Starting S.G. 1.094 Today's S.G. 1.005 Amarone...

LOL..No No No...I'm nowhere in Tom's league. Just a test to see how far I can push the wife... I've been stirring all three and tomorrow I'll take the temp again, I'm sure it will come down. I'll check the S.G. on thursday before I leave again and see how it's doing to make sure it's still...

Yes, your right it's a cellar classic, just to lazy to spell it all out...They are all 14 day primary kits, but in the past I've seen a lot more activity than this, even though the SG is comming down, I wanted to make sure I didn't screw anything up and If I had to fix it, I'd rather do it now...

I think I may have over cooked these kits. They are: Cru Select Italian Amarone, Cru Select Italian Pinot Grigio, and Cru Classic Valpolicella. They all started out with a S.G. close to 1.1. on 4 Aug 10. I had put a brew belt on the primaries to keep the temp up ( may have been a mistake)...

the yeast is Lalvin EC-1118 and the experation date is 11-2011...RJS says to just sprinkle the yeast on top of the must, but I like getting it started first. So I guess it will be ok. Thanks everyone Steve

I just purchased a RJS Grand Cru Valpolicella kit and was getting the paperwork started and saw that the kit date was 24 June 2009.. Is that too old for a kit? The other two I bought are only 4 months old.. Thanks, Steve

When we say let the wine "age" for 6 months-1 yr-2yrs...Is it's "Birth" when we bottle the wine or when we add the yeast? I know it seem like a simple question, but I can not find the answer.. Steve

Thanks, I think I'm going to get a dehumidifier to help, I already cleaned everything with bleach and water, I moved my full carboys into the house until I can bottle them and get the mold under control.

LOL...I drink enough of it! I'm concerned about the wine in the carboys and all the equipment, If I get mold in the wine I'm sure it will be ruined. I'm going down there this morning to clean with some bleach.