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Winemaking Talk - Winemaking Forum

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    water to use with wine kits

    I am making Cabernet Savingnon from a WineExpert kit. I need advice on what water to use: 1) I have used my well water/tap water before - but then thought the wine kind of had a weird odor 2) One time I used distilled water - I have read that is the worst idea since distilled water has no...
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    Water to use in wine kits

    I have made wine from a few kits, but always had this question what kind of water to use in wine kits? distilled or bottled spring water? Thanks, -Prasanna
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    WineXpert Sangiovese kit - Kitosan/degassing question

    Thanks Grabo, True Degassing is so tricky. I degassed the wine for like more than an hour with a drill but still seemed to there is more co2 in there. Thanks for your suggestion.. cheers -Prasanna
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    WineXpert Sangiovese kit - Kitosan/degassing question

    I have started a winexpert sangiovese kit After 12 days in the primary , I transferred the wine to the secondary ( carboy). I degassed it well but also ended up transferring some sediment. now I have to add kitosan ( after another 2 days). I need your advice on 1) Should I rack it again after...
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    Primary fermentation seems to be over before period suggested in kit

    Thanks a lot for your responses. Really helpful.
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    Primary fermentation seems to be over before period suggested in kit

    I started a sangiovese kit about 10 days back. the bubbles in the 1st few days of primary fermentations were very active about 2 times every second. now the bubbling is almost gone once every minute. the kit instructions say 14 days in the primary ferment. 1) can I move the wine to the secondary...
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    what can I use for topping the wine when transferring to sec.

    Thanks a lot for your suggestions. I will go with the carlo rossi
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    what can I use for topping the wine when transferring to sec.

    Hi, I am making a sangiovese from wine expert. I came a bit short on the quantity (about a quart) I am not sure if I should use water since it will dilute it. Any suggestions? Thanks, -Prasanna
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    what is sparkolloid powder used for in winemaking?

    One of wine recipes I am thinking of using has sparkolloid. what is its use? can I use bentonite instead? if not I I will have to buy it. how much to add it and when?
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    Pectic Enzyme When?

    When making most fruit wines, I have always added all ingredients including Potassium metabisulphite and waited 24hrs to add yeast... has worked for me so far :)
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    Clarifying the wine - does it affect the taste and body of the wine

    Thanks all for the insights. Agreed.. the best way to properly clarity wine is to age. I think that holds true for red wines more than white wines. my reisling was a 28 day kit. I started in 9/25 and its 1 month already. I have not added k-meta yet but plan to do so today and rack it one last...
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    Clarifying the wine - does it affect the taste and body of the wine

    Dear Scooter68, Thanks a lot for your reply. somehow the last wine I created left a nagging feeling in my mind that the clarifier I added ( Isinglass) kind of spoiled the wine... ( I had tasted the wine before clarifying it and it seemed good. but then.. I had made other mistakes .. lot of room...
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    Clarifying the wine - does it affect the taste and body of the wine

    Hi, I have made a few fruit wines. All of them were “not so great”. I did learn from my mistakes.. Now, I am in the process of making reisling from a 6Gal kit. In addition to following instructions, I have racked the wine and its clear I have also tasted it and am quite happy with how...
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    the fruit wines I made turned out light bodied

    Thanks. good to hear from others than by repeating mistakes-- has helped me for sure.
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    the fruit wines I made turned out light bodied

    Agreed. I have made raspberry, strawberry and pear so far. All recipes.. I have added water - likely the reason why the light bodied nature of the wines.. the next one I will try adding apple juice conc. instead of water... thanks lot - Prasanna
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    the fruit wines I made turned out light bodied

    Thanks for your response and a lot of valuable help. -Prasanna
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    the fruit wines I made turned out light bodied

    Hi All, I have now made 4 wines ( Pear - from a commercial kit and 3 other wines from a recipe book). All these wines have turned out to be light bodied - i.e. they taste like tableware -even lighter .. kind of watery. What am I doing wrong? thanks, -Prasanna
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    Question about aging a wine

    Thanks all for your suggestions/ comments
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    Alcohol percentage in the wine I made

    Thanks for the information. I brought the vinometer. it measured my pear wine to have 11% ABV which is in the fruit wine range I guess.
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