Recent content by Tyroneshoolace

I think that's a good plan! *edit sorry for the double post

I think that's a good plan!

Hello Charles! Sorry I'm a little late but good to see another fine AWO member on this site

Because of the kit you might find that you might get a more bready /yeasty flavour from the battonage rather than buttery. Usually buttery comes from the malo, which isn't recomended on kits.

Like most of the posts you picked a good kit. I did a double batch of this almost two years ago. I added some sugar after the fermentation started to Jack up the alcohol. Also like you I added a quarter of the f pack. Now after a bit of French oak and a small amount of Hungarian, and a good...

I would be interested if anyone has tried this as well

My entry is here.

Done. And thank you

Mine is all finished a month or two ago and will stay in bulk for a while, either until fall harvest or longer if I can spare the carboy for longer. I echo that it is showing good promise to be a big wine

That's a good call with the temp. I didn't end up racking and clarifying mine yet. I thought it needed some more oak yet so I put some brandy and a little more oak in on hopes to get a little different extraction

Wow I would say that your problem is a good problem to have, in order to live in the Bahamas. I have to admit I am mildly jealous!

That very well could be. I'm not certain where you are from but you could likely purchase required chemicals from the country you live in to avoid customs digging into your shipment

You already went through over 20 gallons of wine since August? Patience is a virtue my friend and your friends will likely appreciate patience.

If you can keep your temp up to fermentation temps for Malo to easily do its job is best. Too cold or too warm it tends to struggle. For bulk aging I like to keep mine as cellar temp. Could range from 60-65. Again too hot or too cold could cause some issues. For bulk aging it isn't only the...

That's good to know, I was hoping to find a supplier up here in the great white north to avoid duties and border brokerage fees