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    Stuck fermentation

    I stared fermenting it 4.5 weeks ago and it has been stuck at 10 for 2.5 weeks
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    Stuck fermentation

    Thanks a lot for your reply. I am using a refractometer and adjusting it based on the tables provided on various websites. I agree that there is a margin of error but at 10 brix it is still far from done I think? (although if I have misunderstood please do let me know).
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    Stuck fermentation

    Thank you for your quick reply. Starting ph was 3.34 and starting brix was 23. No kmeta or campden tablets involved.
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    Stuck fermentation

    Hello everyone, I started doing my first one from real grapes (cabernet grapes), as before I only made wine from wine kits. The fermentation was progressing beautifully but eventually got stuck at 10 brix. I have tried everything to get it unstuck, including raising the temperature to 75F...
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    WineXpert Full body

    It is the Winexpert Eclipse Lodi Ranch 11 Cabernet Sauvignon Winemaking Kit
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    WineXpert Full body

    Hello, I made a Cabernet Winexpert wine that is now 9 months old. The wine taste well and is general,y pleasant but the taste remains very “singular” and doesn’t have a lot of body. Is it because of aging or is there something I am missing. Thanks a lot.
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    Heat Damage

    Hello everyone, Sadly during a 5 day holiday my aircon broke down and the temperatures in the wine room reached 90F. I opened a few bottles and the wine aroma has clearly decreased and after drinking a glass there is an off taste that is left in the mouth. is there anything I can do to...
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    Degas before moving to barel?

    Hello, I wanted some advice on when to degas my wine. Should degas before or after moving it to my wood barel? I am making a red wine (Cabernet), and its completed primary and secondary fermentation. Now it's the time to rack it but wasn't sure about the degas timing. Thanks a lot!
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    WineXpert Winexpert Eclipse Lodi Old Vine Zinfandel

    Hello, I bought the kit and followed the instructions. After 6 months of aging I tried it and it still taste too much like grape juice (with alcohol). The oakiness is nice but its not as smooth as wines that you buy off the shelf. Will this get better with age or have i done something wrong...
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    WineXpert Master Vintner™ Limited Edition 2016: La Vie Cabernet Sauvignon PRE-ORDER

    Hello everyone, Any view on the Master Vintner™ Limited Edition 2016: La Vie Cabernet Sauvignon PRE-ORDER? Do you believe it is worth the premium? I am in-between this one and the Lodi Ranch 11 master vintner kit. Any advice would be much appreciated! Thanks a lot! Paul
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    Wooden Barrel

    Hello everyone! I bought my first wooden wine barrel and I am keen to start making wine in it. However as it is slightly larger than what I was used to (I used to have 7 gallon glass carboys) I am wondering what would be the best secondary fermenter. Do you think a variable volume tank...
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    Buy New French Oak Barrel (10-15 gallon)

    Hello everyone, Any idea where I can get a new small (10-15 gallon) French oak barrel for wine making? I had one when I was in Europe but have had a hard time finding a new one here. Thank you for your time and help. Regards, Paul
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    Wine de gassing

    Hello, I finished my first batch of Pinot noir and we tried it we can still feel some small bubbles in the wine. Now that I'm doing my second batch of wine (Cabernet Sauvignon) I used a drill and also tried manually to degass. However it took my about 30 min to stop see bubbles come out...
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    Pinot Noir Too Sweat?

    Hello! I recently completed the Pinot Noir MV Kit. When the wine finished fermenting it was at 0.992 so I assumed it would be dry. Even though the wine is very young (<1 month); I tried it so I could see how it would change over time. It feels like the wine is sweat though. Is that because...
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    How to age a wine

    Hello everyone, One more question on wine aging. Unfortunately i have not yet invested in a wine fridge so I store my wine ina kitchen cabinet. This issue here is that the temperature hovers between 75-78F. Is this too much of an issue? Do I risk my wine cooking in those temperatures? I am...
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