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  1. bstnh1

    Heavy sediment before fermentation???

    I started a WE California Chardonnay (Selection) yesterday. Followed the instructions, as usual. Today there's close to 2 inches of fluffy sediment on the bottom of the Fermonster I'm using for primary. For years I have kept the must temp up by setting the carboys in a wash tub filled with water...
  2. bstnh1

    Heavy sediment before fermentation

    I started a WE California Chardonnay (Selection) yesterday. Followed the instructions, as usual. Today there's close to 2 inches of fluffy sediment on the bottom of the Fermonster I'm using for primary. For years I have kept the must temp up by setting the carboys in a wash tub filled with...
  3. bstnh1

    Cloudy K-meta

    I have a batch of K-meta stored in a plastic spring water bottle. It's about a month old. I mixed it in spring water using 3 T K-meta and 2 tsp. tartaric acid as I always do. It was fine when I first mixed it and at least for a couple of weeks after that. I went to use it today and noticed...
  4. bstnh1

    How do you store your winemaking tools?

    Just curious to see how others store their various winemaking tools like bungs, airlocks, racking canes and tubes, hydrometers, funnels, bottling wands, degassing tool, spoons, measuring cups, hoses, etc. Most of my "stuff" I keep in a clear plastic storage box about 40" x 20" and in a small...
  5. bstnh1

    Cleaning used bottle necks

    Does anyone have a method of removing the waxy coating that's in the necks of used wine bottles? I assume this is the residue from the wax/silicone coating some cork manufacturers put on their corks. Soaking in Oxyclean won't do it. I've had no problem leaving it there, but it just seems it...
  6. bstnh1

    Moving the wine cellar

    We may be moving in the next few months. I have about 500 bottles of wine in various stages of ageing. Will moving the wine permanently damage it or will it just need a few more months of ageing added?
  7. bstnh1

    Wine temp after stabilizing

    What temp do you keep your wine at during the 14 day clearing period after fermentation and stabilizing is complete? (WE kits) I've been putting mine in a somewhat cooler spot (55-60 degrees) during this period because the instructions do not specifically state to keep it in the 72 - 75 degree...
  8. bstnh1

    Bitter Late Harvest Riesling

    I made a CC Washington Late Harvest Riesling a while back. I bulk aged it for a couple of months and it's now been bottled for 3 months. At bottling time it tasted pretty good - on the sweet side and fairly smooth. Tried a bottle yesterday and it's a whole different story. It now has a...
  9. bstnh1

    Diluting wine with grape juice???

    Has anyone tried reducing the abv by diluting the finished product with regular store bought grape juice like Welch's? I'm looking to make a slightly sweet red with an abv somewhere in the 8 - 10% range.
  10. bstnh1

    Nebie needs help! Is my Cabernet still fermenting??

    I'm on my second WE kit - Selection Int'l French Cabernet Sauvignon. My first kit, Italian Pinot Grigio turned out fine - no problems. But the Cabernet is giving me fits. Primary fermentation went fine. Secondary went fine. After the prescribed time SG was down to 994. There was no action...
  11. bstnh1

    Looking for a sweet Riesling kit

    I have made a few WE kits and would like to try making a relatively sweet Riesling. My wife and I like the sweetness level in Barefoot Riesling. It's quite sweet with only 8% alcohol - pretty weak stuff. But, from what I can tell, all the WE Rieslings are dry. Does anyone have any...
  12. bstnh1

    Bottling temp

    Need some advice on bottling...........do you bottle the finished wine without regard to its temperature or do you wait until it's cooled to the temp of the storage area? I'm concerned about the effect the temperature differential and expansion/contraction of the wine might have on cork movement.
  13. bstnh1

    Cold basement

    My basement runs about 65 degrees. To keep things warm, I'm planning to put the primary and later the carboy in a plastic rope tub ($5 from WallyWorld); fill the tub with water and keep it heated with a submersible aquarium heater and circulated with a small fountain pump. Anyone have any...
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