Recent content by tacomaguy20

Thanks for the tip. I didn't know about Reduless. If the smell lingers, I'll get some.

Yeah I never used this yeast before. BM 4x4. I was told it was a nutrient hog but I thought I added enough in the beginning, apparently not. But I did splash rack and I took a sample and left it sit on the counter for a few hours today and the smell had dissipated while it sat so I think I might...

Hey I thought I'd give an update. I did end up adding yeast nutrient and the wine took off fermenting again. However, it has developed a sulfur smell. From reading this article, There's A Sulfur Smell In My Wine! | E. C. Kraus Wine Making I think it may have been nutrient deficient and the yeast...

Okay, thank you. I was also told by another member that once I have it in my long term storage vessel I should rerack every 3 months and add S02. Is that what you do?

Wouldn't the S02 make this slow fermentation even worse since the yeast is already having a hard time. I was thinking of adding nutrient to get the yeast going again?

Okay SG is 1.003 now so I doubt it's done. My other juice bucket of cab (from the same source) fermented dry to .994. The smell is a little harsh but it tastes okay.

Okay I'll check it. I just never realized the airlock could still bubble after fermentation had stopped.

But wouldn't the C02 just escape the wine (displace it) and stay in the carboy's headspace? I assumed the yeast was still going because I thought there needed to be an increase in C02 and the increase in pressure would cause the airlock to bubble. Is that not accurate?

I bought a Juice Bucket of Cabernet and I had it in the primary for a week. Transferred into carboy at 1.006 Specific gravity and in the carboy it's been steadily bubbling but it's been going slow. It's now been just over 4 weeks in the secondary (5 total). It bubbles once every 9 minutes or so...

Thanks for the update

I'm just wondering how well this is working. I was thinking of doing something similar

I have been getting Regina wine buckets and they say that they have 100 SO2 ppm on the side of the bucket. I'm guessing they add it but I haven't tested it. The cab I bought had a ph of about 3.5 or so and the merlot was about 3.8 to 4. Using ph test strips so not sure how accurate they are. I...

Sorry I do have a hydrometer, I should have included more information. Sorry about that. I was talking about aging my wine for 5 months (not fermenting) but it sounds like that's not long enough. I read that gross lees were fruit bits/skins and such and that fine lees were just the normal yeast...

Should I rack every three months during aging or should it only be if I'm seeing sediment? I thought that many rackings would expose the wine to more oxygen and be detrimental?

Sorry I probably should have given some more information. I do have a hydrometer and I first racked at about 1.004 or so. These juice buckets don't have any skins or full grapes, only juice. So isn't the fruit/skins considered to be the gross lees? I then racked again 3 weeks later (instead of 3...