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  1. jgmann67

    Finer Wine Kits

    Why the rush? If you have a good reason that can’t be addressed any other way, okay. As to the Kmeta question - I might hold back until you’re ready to bottle and just dose as you normally do with the 1/4 teaspoon. But if there’s not a good reason, I say wait until your wine is perfectly clear...
  2. jgmann67

    Finer Wine Kits

    After I label I can rearrange the wines on the rack.
  3. jgmann67

    Finer Wine Kits

    No worries there - my carboys are all labeled, barrel is labeled with its current resident. I have five wines in bottle though - Malbec, two Merlot, a Cab and a blend - that need caps and labels though. They’re all nicely separated in the wine room too… waiting patiently. But pushing any more...
  4. jgmann67

    Finer Wine Kits

    I'm pushing pause on my winemaking until I can get a few things downstairs under control. I have a backlog of 150 bottles waiting to be capsuled and labeled, another four batches of wine waiting to get in the bottle (probably 180 bottles total), 8 gallons of wine waiting to get in the barrel...
  5. jgmann67

    Getting Ready for Grape Season

    Went down to give the Cab Franc a look (and a smell, and a taste). It is light in color. It's got a nice bright strawberry taste and nose. Lighter bodied, too. I'm not UNHAPPY with it. But, it's also not as dark or as full bodied as I'd hoped. I'm going to rack the wine into a clean...
  6. jgmann67

    Other Finer Wine Kits & LabelPeelers

    Are Rhône’s blended in equal parts of each varietal? I worry that once you pour them together you can’t undo it and that might not be the flavor profile you want. If you were closer, I’d run some fermentation buckets over to you to borrow.
  7. jgmann67

    Live virtual wine tasting event for the home winemaker - Last Day to Register Wednesday 11/24

    The information on varying state tax rates in the original post makes me think they have it sorted out where they can and cannot ship. But, yes, wine can be shipped to PA. PA law provides for a Direct Wine Shipper license. Here's an FAQ on direct wine shippers...
  8. jgmann67

    Bungs for carboys

    I have only recently started using solid bungs while bulk aging my wine. Up until recently, I simply used a stopper with an airlock. But, that created a greater possibility of a bad outcome (airlock drying out, oxidation, etc.). My problem is that I don't trust the solid bungs to keep a good...
  9. jgmann67

    The goal is to master this

    Three attributes of a good winemaker: Be deliberate. Be patient. Be clean. You get a bonus attribute: Don't get caught. Welcome!
  10. jgmann67

    Vino ventures here🍷🍷🍷

    Same - no idea on cranberry wines. But, welcome!
  11. jgmann67

    Hi From Nova Scotia

    Looks incredible. Welcome.
  12. jgmann67

    Finer Wine Kits

    Interested in anyone's experience with their white wines. I've done four of their reds and am gearing up to do a white wine next, probably a chardonnay.
  13. jgmann67

    Stabilizing a Press

    Thanks!! it did move around a bit as I pressed. Just had to maintain a level of awareness to avoid a bad outcome (like a 25L press dumping on the floor). As I got closer to finishing, I kept one hand on the press while I torqued the ratchet with the other.
  14. jgmann67

    Getting Ready for Grape Season

    Spirals of heavy toast French.
  15. jgmann67

    Other peoples wines

    You may be right. I was going off of this description from WE: Winexpert’s biggest, boldest white wine ever. In the spirit of the great full-bodied Chardonnays of California and Australia, Luna Bianca is lush, golden and rich. Dense, luscious, buttery aromas dance up from the glass. Flavors of...
  16. jgmann67

    Getting Ready for Grape Season

    Practically, yes. This is my second season with it.
  17. jgmann67

    Other peoples wines

    Thank you! That is Mrs Mann’s favorite kit, the Luna Bianca. I drop half the fpac in the primary along with the saw dust and oak chips. Then, once it’s clear, I’ll add the other half of the fpac. It usually stays a little below 1.000 after adding the fpac. I let it sit for six months, bottle...
  18. jgmann67

    Getting Ready for Grape Season

    It happened without incident. Got 7 gallons of wine in the basement. Added French heavy toast oak and will wait a couple weeks before testing.
  19. jgmann67

    When to press

    I was wrestling with this question myself. Alcohol ferment is all but done on my Cab Franc and the grape cap isn't nearly as strong as it was a couple days ago. I decided to stretch for a few more days to allow for more extraction time. Will press tomorrow morning, mostly because i have the...
  20. jgmann67

    Getting Ready for Grape Season

    Decision point on the Cab Franc - I'll be pressing the wine tomorrow morning (11 days on the skins).
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