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There is a difference between gross oxygen exposure and micro-oxidation created by the pores in an oak barrel.
With skins, you should rack off the lee's. Off flavor can be had from the rotting fruit. Also, rack off the dead yeast so you don't pick up off...
If you warm the must, ambient won't matter.
Just remember, yeast evolved just like humans did and share the same temperature requirements....
There are reports of 4500 year old yeast used to make beer. The yeast was found in Egyptian crockery.
A year shouldn't hurt it too much.
FYI...wine does not magically "turn into vinegar". It may become oxidized or lose flavors, but making vinegar is a unique process that takes skills.
Look up wine aging potential charts. You will see that even highly rated wines do not last anywhere near 50 years. Even some of the better...
Do not filter. All you will accomplish is clogging your filter.
That's the ONLY reason to make Welches wine...topping off!
Lots...check ncwine.org for a map
Some juice buckets are pre-innoculated with yeast.
And, some juice buckets do indeed have a one-way valve built into the lid.
I know this because...
Dont do it. This is wine...not beer.
No need, in fact, you can simply sprinkle the dry yeast on top and cover the fermenter with a loose lid or towel.
It's wine...not beer
Theres really no "primary vs secondary" with yeast. There's a vigerous fermentation and a slow fermentation.
If you just add better yeast, your...
I do rack to carboys after 6 weeks or so in the conical, but that is mostly due to my space constraints.
I added a dump valve to the bottom...
I've read that its almost impossible to "cancel" your membership and they just keep charging your credit card.
Hydrometers measure EVERYTHING in the must, sugar, pulp, seeds, cat fur, flies, shoe dirt etc.
Try to get a sample strained through cheese cloth...
IMO, a viognier should not be made sur lee. Lots of commercial viogniers taste too much like a Chardonnay to me. I prefer the clean and crisp...
Island Mist kits are not fruit wine. They are regular grape wine, in your case, Cabernet, with a flavoring pack added after the wine ferments....
Have you never heard of extended maceration for kit wines? Fantastic results have been seen with 2 or 3 months on the Lee's.
Bubbles (or lack of) in an airlock mean absolutely nothing.
The only true measure of fermentation activity is dropping SG.
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