Search results

I want to avoid the tedious task of degassing with a wine whip. How long do I need to keep the wine in bulk storage to make sure all the C02 has dissipated ? I realize that all wines are different. I'm looking for ballpark. Nine months........one year? Thanks

I just stumbled on this thread and thought I would give it a try. I have several red varieties in carboys now. Pino Noir, Cabernet, Zinfandel, Syrah, Sangiovese. What would you recommend?

At what point during fermentation do you add brandy.

What variety of red wine makes the best fortified wine?

I've got two of these. They work great. https://www.amazon.com/gp/product/B00GSUX13O/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

If my math is correct, about seven times in one year. Would you agree with that?

Juice

I’m curious how many times most of you rack your wine in a one year period before bottling. In terms of volume, I make seven six gallon carboys per season. thanks.

I contacted the supplier. Their explanation was that the chancellor grapes were pressed outside of the skins thus the light color. Not sure why they would have done that.

This is what I found. Chancellor is a French-American hybrid grape developed around 1860 by Albert Seibel. This wine is made with our own grapes grown in RoseBank Winery's vineyard. Similar to a Pinot Noir, this Burgundy-style wineexhibits flavors reminiscent of plums, strawberries, finishing...

September 2019 I purchased a bucket of Chancellor juice from the Finger Lakes in NYS. From the start I didn't care for the aroma or taste. I bottled today. It is pink in color and tastes like a rose. When I do research on the grape it describes it in the burgundy family and being dark...

Agreed.

Last question on the topic. Do you mix with warm water first? The directions on the package says 4 tsp per five gallons. Is that too much?

Ok. I think I will try that. I am assuming it is safe for reds as well?

Would your belief hold true for fresh juice or just pressed fruit. At what point do enzymes complete their work.

I’m thinking of trying equal parts of Syrah, Cab Suav and Zinfandel.

When I first started wine making with kits, they always included bentonite to clear the wine. Now I buy buckets of fresh juice and usually leave the wine in carboys for 11-12 months. Would there be any advantage for me to put some bentonite in my juice at the start of fermentation? Tganks WV

All this blending and measuring can be avoided by using Star San. I’ve used it as a brewer for 17 years and now wine making for three. It has never failed me. One liquid ounce per five gallons. You can easily reduce the amount for gallon batches using a tsp or fractions there of.

The C Brite is simply to insure I am storing clean bottles. Sanitizing happens on bottling day.

I don’t put labels on to avoid having to remove them. Correct me if I’m wrong but are you saying K meta is the same as sodium metabisulphite?