Recent content by spleisher

That's just it. This would be kit number 8, so I have gone through the no- brainers in my taste. I'm just being plain ol' indecisive. Think I might go with the Zin/Shiraz and see how that one turns out. What the heck.

Getting ready to place an order. Though I am getting a late start, I'm going to fire up some Twisted Mist Mojito. I think I can get it ready JUST in time for our 4th of July week at the beach. Also going to start another red, but because I'm doing two at the moment, I need to keep my costs...

Well, I'm in Florida, and I don't have a cellar, so my temp. is pretty much always above 74. I know for aging a lower temperature would be more desirable, but unfortunately it's just not an option for me. Yep, it was air-locked during secondary fermentation and my brief bulk age period...

So I recently bottled a RJ Spagnols Cellar Classic Cabernet. Cleared really nice, and I actually bulk aged a bit past the "bottling time" on the instructions. I probably bottled it 6 weeks or so after it was technically "scheduled" to be bottled. I didn't notice gas on the samples I took, but...

Hmmm, not sure. I haven't done anything with MLF other than read a little about it. Mainly, I'm just comparing what I am tasting in the kits I have made so far (and the one kit bottle I bought that I mentioned above) to what I am used to tasting in commercial versions of the same varietal...

Hello everyone, I've posted on this subject before, but as a fairly new home wine maker, I've really been unable to accurately describe what I am tasting, so I've probably been mis-representing it in previous posts. Basically, in all the samples I have taken of the wine(s) I have made, as...

Likewise here Al. Thanks so much!! Again, please shoot me a PM if I owe you anything. I really appreciate your kindness. Scott

I sent a PM, but it doesn't show in my sent box. Odd. Anyway, if you don't get it, I'll re-send. Thanks again!

Hi Al, I could use a handful, but I'm in Florida. If you don't mind tossing a few in an envelope, I'd be happy to shoot you my address and a few bucks for postage. Thanks! Scott

Well, for what it's worth, it is certainly not CO2. Not wanting to wait a couple of months to see if I had a problem, I opened a bottle tonight to check for any signs of carbonation. Nothing. Maybe it just simply needs to hang out for a bit. It'll be interesting to see how much it changes over...

Hmmm, maybe it is. Not sure now. I did degass the heck out of it with a drill attachment, and it was certainly not doing any bubbling or foaming the last time I racked it or when I put it in the carboy to bottle. It seems very clear and still. Is it possible to still have CO2 taste at...

Hello again, Well, we just bottled our first kit tonight. It's a RJ Spagnols Gran Cru International Red Zinfandel. All along, I've tasted what I believe to be the yeast in the wine as it was moving through the process. It was most noticeable earlier on, and has gotten less and less so...

Thanks Wade! I had already put the lid back on nice and tight, and topped off the airlock, but I just gave it a "sloshing" per your instructions. Thanks again.

Hi Steve, Sorry to leave out important details. ;) Yep, it's a RJ Spagnols Cellar Classic Cabernet. Scott

Oh and one more thought.... This kit has been a bit slower to get to .998 than the Zin I have bulk aging right now. I think it only got there today, which is leading me to believe I might be jumping the gun by doing it now. But I'm new at this, so that's really only a gut feeling.