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  1. K

    synthetic corks

    I use agglomerated corks, some of my bottles that I drank were 3 years and they were fine. You don't want synthetic corks, you want micro oxygenation in your reds as it helps them age. There is no reason why good quality natural corks or agglomerated corks won't last five years or more depending...
  2. K

    Does the PH of the after matter?

    Thanks for the info guys, I just measured the PH of a 8L red kit and the PH of a 16L red kit, both came out to 3.5 so I guess I'm pretty good.
  3. K

    Does the PH of the after matter?

    Ahh thanks thats a great exlpanation. Come to think of it i was watering some CBD cannabis last night and adjusting the PH of the water since its very picky, i used lemon juice to bring the PH down and i was surprised that just a few drops brought it way down. This is actually what got me...
  4. K

    Does the PH of the after matter?

    Its been years since I've done calculations like this back in school, last time I remember it was on my graphing calculator. I also never though I would have to do Log calcs ever again either, lol. Either way though do these kits being "buffered" make a significant difference? Obviously the...
  5. K

    Does the PH of the after matter?

    What about a 8L kit though? I just tested a chenin Blanc 12l kit which i thought was very acidic but made with my water...it came out to 2.8 So I guess I should be good. Just curious since I don’t have my graphing calculator handy, in your calculation above what would be the final PH if neutral...
  6. K

    Does the PH of the after matter?

    Hi guys, I've been making wine for a while and never thought to check the PH of the water I'm using in kits. Apparently my RO water filter at home which also has a mineral stage to add them back in... is producing water around a PH of 9. Considering as I have about 1000 bottles made with this...
  7. K

    Question on PH and CO2

    It’s also super easy to test it yourself and not worth sending to a lab, i found another article here which might be easier to understand than what i posted. You can basically have 95% of the accuracy of the lab at home. The only reason I test is because i bulk age for extended periods and throw...
  8. K

    Vineco Signature Nebbiolo

    I just finished fermentation, they gave 60G of oak dust (Powder) and 90G of American oak cubes, does this not seem excessive? Typically most kits give 30G oak cubes. At any rate I’m thinking to use one of my 50G hungarian oak staves. Has anyone made a Nebbiolo with American oak before?
  9. K

    Question on PH and CO2

    PH relates directly to sulfite levels, however I don’t really test For PH either. I’m typically hovering around the max sulfite level that will pretty much protect anything, which is around 50PPM When i bottle. I cannot taste it it at that level so I don’t bother testing PH in kits. Titrations...
  10. K

    Where can I find out what is in the fpack?

    Yeah the only reason i say this is because the finishing packs I’ve seen Contained must or flavour confirmed by taste, they actually listed sorbate on the ingredients though. All the other ones i’ve tried tasted like pancake syrup.
  11. K

    Where can I find out what is in the fpack?

    Because Along with the sorbate pack In the kit Some of the F-packs have sorbate in them. So its a big risk with little reward, the reward being a little higher alcohol Which could otherwise be achieved with regular sugar. Unless you are 100% sure of the F-pack contents i wouldn’t be dumping it...
  12. K

    synthetic corks

    Hmm never heard of them, they look pretty good though. I just use the agglomerated ones from winekitz they are good for 5 years maybe. Basically finely ground up cork and pressed/glued together but they can still breathe and let O2 in over time. I also have real corks and they are a pain, i’ve...
  13. K

    Question on PH and CO2

    Not necessarily, When you whip the wine you should do so in a controlled manner and switch directions every 20 seconds or so to prevent a vortex from forming. You are really just agitating the CO2 from the wine, where the bulk aging should take care of the rest. You also have the CO2 protecting...
  14. K

    Where can I find out what is in the fpack?

    i never back sweeten, those f packs go in the garbage also. The only thing i keep is the yeast and the oak from the package....but yes sorbate if backsweetening but only after fermentation.
  15. K

    Where can I find out what is in the fpack?

    That may be true but the ones i've done clearly identified 'Contains Sorbate' this is in addition to the pack i toss in the garbage with the rest of the clearing agents that come with a typical kit. Given that, i guess i depends on the kit and It may best to errr on the side of caution as its...
  16. K

    Kits vs commercial bottle price chart

    This seems accurate, i've always said the high end kits make $30 to $35 per bottle but thats Canadian. $25 USD is 35$ CAD ,plus liquor is taxed up here pretty bad compared to the US, it depends on the state though.
  17. K

    synthetic corks

    Are they agglomerated or fully synthetic? Agglomerated are ok, synthetic or bad for reds as they are not great for aging.
  18. K

    Best Argentinian Malbec Kit available

    The CC malbac is amazing to be honest with you, its aging right now and im glad i did it before they killed off the old lineup. Its an excellent example of Argentina's finest, better than your typical Alamos and Trapiche run of the mill. Alot of the most popular past kit lineups though are...
  19. K

    Where can I find out what is in the fpack?

    One time it was must in one of the packs, i never added it and im glad i didnt as i hate sweet wine. Typically its inverted sugar though, just taste it and see. Dont add it into the primary, if it is sugar it will most likely have sorbate which could prevent fermentation to your must if you...
  20. K

    Cheap kit clearing time

    Hmm temps are usually around 65 F for my carboys, And by than I would have racked twice with the third being filtered into a another carboy and bottled after a few weeks of rest. I’ve actually been finding that all kits without skins, even high end skinless ones clear very quickly and they are...
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