Search results

If it has an old style mechanical type thermostat, you might be able to adjust it to attain higher wine like temps. I did that with a minifridge, it had an adjustment screw next to the temperature control knob.

Dont use sorbate. My one wine I did MLF to, I allowed plenty of extra time at temperature after activity subsided (a few months while oaking it in the fermenter). K-meta will also inhibit and kill ML bacteria. They were bottled in 2010, and so far havent shown any latent bottle fermentation.

You might be able to adjust the thermostat to get higher temperatures. This link is for mini fridge, but it will also work with many regular fridges (See the thermoset tinkering method): http://www.wikihow.com/Turn-Your-Mini-Fridge-Into-a-Wine-Refrigerator Here's a link with a lot of info an...

I just tasted a bottle of my 2011 (an excess bottle beyond what fit in my aging carboy), and a bottle of my 2009 batch. The 2009 batch was stuck ~1.020 after chaptalization, while the 2011 got down to ~1.008 (before F pack addition). While the 2009 chocolate and raspberry flavors have toned...

Yep, mine fermented down to 1.010 also, was 1.013 when racking.:se

I just added and stirred 1/3 every 24 hours. The fermentation stayed active and got down to 1.013 by the 11th day.

Update (if anyone is interested in the 1/3 chaptalisation addition per day starting the 3rd day method), today (day 11 after pitching) the SG was 1.013! So I transferred it to the secondary of course. Looks like I'll be finishing on target for this batch.:r

Cabernet Sauvignon 2009 Black Mountain Vineyard Cabernet Sauvignon Fat Cat (USA, California) 1 2006 Lenz Cabernet Sauvignon (USA, New York, Long Island, North Fork) 1 2009 Mosti Mondiale Cabernet Sauvignon (USA, California) 29 2009 Mosti Mondiale Cabernet Sauvignon (USA, California) - 1.5L 1...

I'm following the 1/3 each day starting on the 3rd day after pitching. After the last addition (5th day) the SG is 1.027. I have been keeping it at 73-76 degrees. I'll check it again in 5 more days and transfer to the secondary if it's low enough. I made this kit 2 years ago following the...

I purchased from NB in December. Unopened. Since it will be a while before I can drink and brew again, I'd like to sell it to someone locally (Albany NY area). $20 or make me an offer.

Disseminated secondary Lyme disease. It needs aggressive antibiotics to have a chance of clearing it out. I have one carboy of cabernet aging that I will be bottling sometime soon. I stopped all brewing and fermenting activities when I started having strange health issues (in december). And...

Unfortunately, now that I'm on antibiotics, I am drinking 0 a week. Will likely be another 4 months minimum before I'm off antibiotics. Maybe longer.:(

Is there a rule of thumb for how much sulfite is lost per month (or other time interval) when bulk aging in a carboy? It's probably a small amount, but I want to account for it.

Hmmm, if it tastes OK, then.... But, you might want to try polyclar/pvpp, it supposedly helps to remove oxidized (brown) phenolics in wine. It will also likely strip out red/pink hues too, but it might be worth a try...you could always try it on a small portion first to see how it works. I'm...

The bubbles look small, but steady so far (~10 days after inoculation) One question: how do you know when it is over (besides running some kind of analytical test). I assume if all goes well, the bubbling will taper off and it will visually "look" finished?

Yep, I'm stuck at 1.023 after chaptalization. I wish I would have seen these posts before I started this kit (or WE had included these recommendations in the instructions:re) It's funny, being a long time home brewer and a kit wine maker for a few years, this is the first time I ever had a...

I have fermented out a California CabSauv (OG1.090, current SG 0.993) transfering once @~1.010 off the gross lees. The pH is ~3.1, the TA is 6.6. The wine is on fine lees right now, and I had originally planned on racking to a clean carboy with oak cubes and adding MLB, but reading that some...