Recent content by u01dtj6

Hello! I was wondering if any of you guys could help. Basically on my last batch of wine I had doubled the amount of kmeta needed. It tastes like a bar of soap and not wine! Dam. Is there any chance the taste will fade or shall I put it down to a big boo boo and throw the batch out? Hope...

Hey y'all. Does anyone have a recipe to make wine out of dried rowanberries? Cheers Dan

I love mine too! I got it a few weeks ago from importing one. Does anyone know the Ferrari website? Do they have one? I've tried looking before, but to no advantage.

Does anyone know of any good reading material, on how one should be used, and in what sort of rough pH scale your wine should be? I'm just really wanting to read into it - as I'm thinking too of investing in one to improve and to understand the processes in making my wines.

But isn't EC1118 a champagne yeast? I've always been a bit nervous in making my own champers in case of family rejection .

I bought the encapsuler as a 220v. What I meant by coverting 220v down to 110v is the travel adapter :D.

I agree with DancerMan, although I would be tempted when recorking to pour some into a glass, smell it and taste a little to see if any got in. But definately spay something on the top of the corks with some sulfites.

Could anyone tell me if this would this work for vacumming my wines: http://cgi.ebay.co.uk/SAM-12-aspirator-medical-surgical-suction-unit-/380227224330?cmd=ViewItem&pt=UK_BOI_Medical_Lab_Equipment_Lab_Equipment_ET&hash=item58874f030a

@ ibglowin - I'm not sure if that would work dude - I have one for my thermocapsuler I got in the states last year - it only converts 220v down to 110v not 110v up, and the transformers I've seen are no less than the equiv. of $150. @ wade - sounds good, I'll check that option out.

Tap water all the way! I've never tried it with spring water, though I doubt I would get much difference in taste.

I was actually thinking of trying out saturating my wine in a new oak barrel this summer for 3-4 weeks and observing the difference in the taste of the wine. However, I wouldn't have a clue on how to prepare an oak barrel. Does anyone have any good reading material before I set out?

Am I right in believing that when k-meta is added to the carboy for bulk aging, more has to be added every 3 or so months because the effects of the k-meta will simply degrade over time?

Are there any States that have 220v? I really want to get one to help me rack and degas my wine, although the only models I have seem to found are 110v and really need a 220v version :/

I would personally be happy with a wine finishing at 1.000 :)

I got the encapsuler imported with a distributor here in the UK as NOONE actively sells them here, which I think is shocking. It even has a two-pin plug, so I have to use a power adapter for it. It's a Ferrari one, and I'm sure it's going to be seeing a lot of use during the summer!