Recent content by StBlGT

Exactly. I seem to have this happen, too. Everyone loves my wines, but I always seem to find fault somewhere, even if there isn't any.

Yes, because bulk aging for around a year, you will most likely rack 2-3 times during that period. Every time you rack, you risk exposure to oxygen. The 1/4 teaspoon of kmeta every racking will ensure you that everything is still in check.

How long will the winexpert eclipse Marlborough sauvignon blanc last for? Is that a wine that can go 3 or so years before it is gone?

thanks boatboy. I will have to look into that kit. Not too familiar with MM. Anyone ever do either the CC showcase lodi chard, winexpert selection australia chard or the atmosphere australia chard? thanks.

Hey all, I don't drink whites too often, but i like one every now and then. My question is, what would be the best white wine kit to make that will also benefit with some aging? I am hoping for something that can go up to 3-4 years. I assume a chardonnay, Riesling or sauvignon blanc...

The cabernet sauvignon rose is my favorite kit I have done so far. I really wish I made 2 batches of it.

1.060 is way too high!! Haha edit....my bad. I misread and thought it said 1.006

Here's what i do: 1. Buy a new bag of corks.....say 120 ct #9's 2. Cork a batch WITHOUT doing anything to the cork.....just pull from the bag, insert into your corker....done. 3. Take remaining 90 or so corks and put them in a "corkidor".....A sanitized bucket with an open kmeta solution...

for a red, no, i wouldn't filter it at all. maybe for a white or rose....otherwise, not needed.

RJS En Primeur Italian Super Tuscan! Thank you so much for this opportunity!

i like this idea! that would be cool to have a good consensus of the members here; I think it would help out greatly when choosing time comes.

I usually choose NOT to use the mesh bag. I just throw the skins and everything right into the must.

Hmmm....i will have to try that. Sounds easy enough!

I do. I will degas with aio, then whip it with drill and attachment. Next, add my clearing agents and kmeta. Then bulk age.

Sounds like everything was done correctly. Usually the wine will clear pretty quickly. I would give it some time. No need to chuck it. It will eventually clear on its own.