Recent content by topper9520

Kyle first tell me what equipment you have.

gormless your going off the reservation a little bit what did your brix finish at? what was the temp of your must during fermentation? I take my reds all the way down to 5 or less total dryness, you need to control the ferment at a steady temp 10-14 days , fruit forward does not mean sweet, I...

silicone flapper, let it age on the lees as long as it was clean the last time you racked your fine remember racking is good but everytime you rack your inviting oxygen into your wine.

why would you use any barrel that was used with any fruit or vegetable other then what your trying to make or a neutral barrel? get rid of it

I was use egg whites first before adding any of those other clearing agents but if I was to use one it would be sparkolloid.

Anthony, Pino is the most finicky grape there is in the vineyard and even more so in the cellar, if you like the nose and the taste I would live with the color I would not mess with it by adding anything, do not add any dried crush grape skin! you made pino correct keep it that way.

Sounds like the brix was low to start, in my experience anything below 22 brix is low for reds, I like it 24 -27 its hard doing what your doing to get the ABV that your looking for. I'm not sure what taste you will have adding PR rum to it, let me know Cheers!

Hi Stew, Not to sound critical but is there any way you can get wine grapes? that method that your going with is going to create a very sweet wine with literally no body I do not know where you are located but if you can get frozen must you can ferment it yourself without adding all that other...

Hello there so getting back to your original question about racking, my first rack is done after 2 months from press and 2 more times before it goes in to bottle which is anywhere from 12-18 months and the reason that its 12- 18 months is that I do not add yeast or do I add sulfates to my wines...

If the barrels are still wrapped you might get lucky, you will get a musty smell which is the worst but here is what i would do if you don't have access to a commercial steamer fill the barrel with water first doesn't matter hot or cold bang the rings to make it water tight then add 4lbs of...

winemaking technique I use only fresh grapes but am not against using fresh juice if the juice is coming from Italy and I am trying to perfect a certain Italian wine since we cannot get the grape from Italy I would consider using juice.

Thank you!!

You need to fill barrel to its max until it stops leaking once it stops leaking drain barrel and burn a sulpher stick in it close up the bung and leave it for a day or 2 remove sulpher stick and rinse barrel your good to go. Even though you are not using it to make wine you should keep it clean...

Phil What was the mixture you used to put the head back in place ? I am at that stage now that is where I had the leak from. Robert

What was brix after you crushed