Recent content by smcalli1

Wow! It's dropped from 1.094 to 1.034 in two days. I added another dose of Fermaid K today. At this rate, it'll be dry by Sunday.

I'm a little surprised Missouri wasn't mentioned. But that may be because I know it so well.

Thanks Jon.

Does anyone have a list of vineyards that sell grapes and juice to home winemakers? I'm in the Belleville area and would love to find several sources in the area. Thanks.

Thanks. I'm punching down the bag of skins three times a day.

Happily, the must is bubbling right along and the SG has dropped to 1.080. When the SG gets in the range of 1.05 to 1.04, I'll add some Fermaid-K to keep it going strong.

Thanks. Yeast has been pitched. I used BM45 with Go Ferm. I plan on using Fermaid K during fermentation. It hasn't started rolling yet.

The skins were from wine I made using M&M frozen must. I saved the skins to use them one more time. I did the kmeta based on an article I read somewhere but I didn't really feel comfortable doing it.

I'd been stirring the juice with the bag of skins since the beginning so I think things were probably good and mixed. I'll take another reading just to see if things have changed.

Ummm, sorry. Disregard. It was too early for me to be thinking straight. I added 48 oz of sugar to bring the SG up to 1.095.

I'm doing things a little different with a WE 15L Chianti kit. I had some frozen Sangiovese skins from making wine earlier in the year. I added those to the WE juice along with some Lallzyme EX enzyme and 1/2 tsp of k-meta. 48 hours later he temp is in the range to pitch yeast (74) but my SG...

As I thought, my cold was affecting my taste buds. I retried it yesterday and was relieved that there was no hint of vinegar. Whew!

Rocky, I'm getting ready to start the same kit with the jar of grape skins and the raisin pack. The instructions don't mention raisins, per se, just dried fruit which they say should be rehydrated in hot water and added before the yeast . . . loose I'm presuming. After chopping yours up, did...

Unfortunately, I have a cold so can't rely on my senses at the moment. I'm not doing anything just yet with it. I'll wait until I can clear my cold or get a knowledgable friend to try it out. The wine is clear but very dark and I don't see any "mother" sitting on the bottom of the carboy.

It's still in carboy bulk aging. I've not entirely given up on it yet. I currently have a cold and that may be affecting my tastebuds. I tried some commercial chianti last night and thought it had an off taste too. My wife thought it was fine though. We'll see.