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  1. J

    Bulk Aging vs Bottle Aging in Eurocave

    I'm talking about the natural degassing over a year or so with bulk aging.
  2. J

    Bulk Aging vs Bottle Aging in Eurocave

    As far as degassing with bulk aging, is it a good idea to bulk age at 55 degrees F for a year or so or is that temp too low for degassing the wine?
  3. J

    Leaving oak spirals in the wine

    Thanks for the answers and welcome. I am experimenting with using various sized pieces of oak spirals and was a bit concerned about air space but also spending time fishing the spiral out without the airlock on. Thanks again Jim
  4. J

    Leaving oak spirals in the wine

    Is there any reason to bother taking an oak spiral out of wine that is bulk aging? It supposedly is fully extracted after 6 weeks and I'm wondering if it's worth fishing around the carboy to get it out is wort the effort. Jim
  5. J

    RJ Spagnols How do you mix it up?

    Wade, do you use these on all your reds? Do you bulk age with them or add right before bottling? Jim
  6. J

    Plastic primary fermentaion bucket fail

    Hi Dan, yup, that's the article I saw. Was wondering if the problem was fixed. That article says the buckets with the problems were made on 07/08. The bucket I have was made on 12/08. Looks like the same design. Maybe I'll just buy another bucket.
  7. J

    Plastic primary fermentaion bucket fail

    I was just reading that there were some problems with plastic primary fermentation buckets made by Ropak having the bottoms give out after a few uses. Has anybody had this problem? Anybody know if the problem was fixed? Thanks. Worried Jim
  8. J

    Bad corks?

    I washed the bottles with hot water and then rinsed them out with one step sanitizer. I put the corks in the sanitizer for a few minutes as I was bottling. Made sure that all sides of the corks were in contact with the sanitizer before corking the bottles.
  9. J

    Bad corks?

    It was bottled about 4 months ago. I just noticed the stuff in it last week. I've opened a few bottles over that 4 month period just to see how it was going. Didn't taste bad, just sort of rough. I had decided not to open any more until Dec '10 at the earliest but noticed the stuff in it when I...
  10. J

    Bad corks?

    Arrrrgh! So I think I was wrong. I now believe that there IS something growing in my bottled Old Vine Zin. Looks like little clumps of stuff that stay on the bottom (actually on the bottom side since I have them stored on the side) but when I lift the bottle up it all comes up and floats around...
  11. J

    Bad corks?

    Has anybody had any trouble with composit corks falling apart in their wine bottles? I have some pieces of something floating around in my old vine zin that was clear when I bottled it. It doesn't look like anything is growing in it and the wine still looks clear.
  12. J

    How to get sulfite taste out

    I actually wasn't planning to drink this for a few months but curiosity got the better of me. You have put my mind at ease. Thanks again.
  13. J

    How to get sulfite taste out

    I think I may have screwed up my NZ Savignol Blanc. It tasted fine out of the carboy but I added 1/4 tsp meta to it before bottling because I was planning to store it in the bottles for a while. I bottled about 5 weeks ago and opened one bottle yesterday and the wine had a sulfur odor to it...
  14. J

    Wine bottle filler

    Hi Mike, there is a rubber sleeve on the part that goes into the bottle, It can be moved up or down to adjust where the wine hits the stopper. Move it up to lower the neck into the bottle so that the wine hits the stopper earlier. I also would like to say that Buon Vino replaced the little...
  15. J

    Wine bottle filler

    I bought the Buon Vino super automatic bottle filler. There is a small rubber stopper at the small end of the part that goes into the bottle one is filling. That stopper has a split in it and after several uses on mine the split opened up almost all the way, making it so the wine never stopped...
  16. J

    RJ Spagnols First RJS order questions

    So, I racked my old vine zin into from the secondary fermenter into another carboy and put an oak spiral in it for a week. It's now sitting in my fridge at 55 degrees F to bulk age. I bottled some and tasted it. Pretty harsh. Real harsh actually. Lots of tannins etc from the grape skins I'm...
  17. J

    RJ Spagnols First RJS order questions

    Have now started the clarification of the wine. The instructions say to keep the wine at a temp between 59 and 65 degrees F. Sometimes the cellar gets up to 72 or so. Should I put some cooling packs around the carboy to keep the temp down or doesn't it make much difference? Thanks Jim
  18. J

    RJ Spagnols First RJS order questions

    I'm curious bout the oak spirals. Instructions say that the spiral is done after 6 weeks. If I bulk age longer than 6 weeks (which is the plan) with a spiral in the wine, will leaving it in have a bad effect on the wine or doesn't it matter? Thanks again Jim
  19. J

    RJ Spagnols First RJS order questions

    The wine is now in the secondary fermentation carboy. Reading ahead I noticed that RJS says to rack the wine again BEFORE clarifying. After adding the clarifying agents they say to top up with water to within 2 inches of the stopper. It seems to me that this will be an awful lot of water added...
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