Recent content by tbachta

Moved off to bulk aging today, will give it 6 months to a year before bottling, racking once or twice of course.

Thanks for the feedback. Think I will stick to using the skins as fertilizer and start fresh.

I currently have a fermentation that is winding down, Grenache Quartet, and I have a GSM kit waiting in the wings. I was wondering if anyone has ever tried "reusing" the skins from an earlier fermentation and mixing them into another? Seems like it should be fine as long as the fermentation...

The fermenter holds 9 gallons, been through many batches and have not had a problem. Think the picture looses some of the perception, looking at it in the picture it looks a lot fuller than it really is. Down to 6.5 tonight, starting to slow down, I expect only single brix reductions from now...

Just did my measurements for today down to 20 brix @ 74 degrees. I usually try to get it up to 80 for a day then let it drop back down but I may let this one go a little cooler.

Checked back Saturday PM and Brix was 25. Pitched the yeast and tucked her in. Checked in again this AM before work and fermentation was taking off. I will take some pictures tonight and post.

Fed Ex delivered it today! Initial reading is 23.5 Brix, will measure again in the AM, but it smells good. Added Opti Red and Lallzyme EX. Will pitch yeast tomorrow, GRE. If anyone else ordered this it would be interesting to compare stories.

I have the same kit, this is my first white wine kit, my second kit overall. I have been using fresh grapes for the past 5 years, but decided I was bored in the spring so I wanted to grab a few kits. When I use fresh grapes I usually do not fine, no bentonite. I have noticed the kits all come...