Recent content by three_jeeps

Wine Making Talk

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    Old wine kit -What to do with this??

    Thank you all for your insight. When I did the post, my thinking was to toss all the chemicals, get fresh ones, add some nutrients, and use only the juice and add oak. Reading your comments, aided by some doctoring articles I’ve recently read, I think I am going to make it after checking for...
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    Other Tweeking Cheap Kits

    Hi-thanks for the reply...don't quite understand the sentence. what kind of grape juice and how much juice and zest? lastly, are you saying to add this to must just before bottling? Thanks J
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    Old wine kit -What to do with this??

    A number of years ago (12?) had a flood in my basement and in the mad dash to arrange things, I took a unopened expertwine Merlot kit, put it in a plastic container, sealed it and put it on a shelf in my re-arranged basement. Time went on, family events increased and I forgot all about the kit...
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    Other Tweeking Cheap Kits

    I am fairly experienced making red wine from fresh fruit - been doing it for >10 years. Covid cloistering has gotten the best of me so I figure I'll try a white wine kit, in a small batch, specifically Winexpert Classic California Chardonnay 1 gallon. (I did say small batch - if I screw it up...
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    Seeking recommendations on 'good' kits

    Wow, thank you all for the replies. I guess I should have considered/stated how long to wait for drink-ability. I typically wait at least 1 year for my reds that I do from fresh grapes, so I'd expect the same time for a kit product. OTOH, I am low on bottles from my previous years, so something...
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    Seeking recommendations on 'good' kits

    I've decided venture from my 'beginning with fresh grapes' approach to trying a wine kit. In the past, I've tried a few wine expert concentrated juice only kits (melot, cabs) and while there were OK, they lacked a certain body that only grape skins can provide. I did some searching and found...
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    Why is my wine 'thin'?

    Been making red wine for a number of years from both grapes and juice buckets, primarily Merlot or cabs. The results from the juice buckets and more drinkable than the grapes. However, both approaches produce wine that is ‘thin.’ By that I mean the color is not as deep as Merlot or cabs from...
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    Question about checking TA

    I always do a two point cal before I use it. I did a two point cal (using 4.01, 7.01 buffer solutions) just before I took the measurement. I did notice a 4-5 degree F difference in what my ph meter displayed vs the digital one I have in the must. The digital in the must showed 69 degrees F, the...
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    A question about MLF

    In the past, when I started with grapes, I found that doing MLF at the end of the fermentation cycle, took the sharpness out of the wine, and made it smoother and fuller on my palate, which I liked. For this current batch, I started with a 6 gal bucket of merlot juice and it is almost done...
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    Question about checking TA

    Thank you. The SG now stands at 1.000 and the ph according to my meter is 3.74. So, my interpretation of what you stated is that I should check acidity after it has been degassed - and make any correction at that point. - correct? I am also considering doing MLF. Since the fermentation...
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    Question about checking TA

    I recently got a 6 gal pale of merlot juice. I checked the SG and it was around 1.016 I checked the ph with my meter and it was about 3.6. I did not do a TA test (my NaOH bottle was empty). It would be a day or more till I could get the reagent, so I pitched the yeast and it has been about 4...
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    Bucket of Juice in fridge - how long?

    I got a 6 gal bucket of 'fresh' merlot juice a week ago from a supplier and put it in my fridge at 35 degrees F. I planned on using it this past weekend but that didn't happen. I need to go out of town for work for a while. My question is, how long can I keep the bucket in the fridge until I...
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    Tips for making better wine - suggestions??

    OK, I am missing the point. I have only corrected for TA once, using acid blend. I understand that MLF would convert what exists in the wine into acetic acid, but for most of the batches I made, I believe this would be a non-factor? Now if I did add acid blend, then yes, I can see how it...
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    Tips for making better wine - suggestions??

    The 11-12% is final alcohol concentration based on the initial hydrometer reading (which I don't remember off the top of my head - I just remember the end result after the juice is converted) So, are you saying 12% is too low for a final alcohol level? In my neck of the woods 12% at the local...
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    Tips for making better wine - suggestions??

    I have this on my list to do...after reading more about acid blends versus specific acids...Also, I hate the visual titration method...am considering getting and using a PH meter I've shied away from this because, from what I read, the potential for ruining the wine outweighed the risk of...
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