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  1. wineview

    Degassing

    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
  2. wineview

    Liquors for Fortifying.

    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?
  3. wineview

    Liquors for Fortifying.

    At what point during fermentation do you add brandy.
  4. wineview

    Liquors for Fortifying.

    What variety of red wine makes the best fortified wine?
  5. wineview

    Wine racks

    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
  6. wineview

    Racking

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

    Racking

    Juice
  8. wineview

    Racking

    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.
  9. wineview

    Chancellor juice

    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.
  10. wineview

    Chancellor juice

    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...
  11. wineview

    Chancellor juice

    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...
  12. wineview

    making K-Meta sanitizer

    Agreed.
  13. wineview

    Bentonite

    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?
  14. wineview

    Bentonite

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

    Bentonite

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

    Blending red wines

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

    Bentonite

    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
  18. wineview

    making K-Meta sanitizer

    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.
  19. wineview

    Campden Tablets

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

    Campden Tablets

    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?
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