Search results

Further research suggests too many tannins were extracted, and that egg whites can help remove them. Anyone have any experience with that?

Thanks for the responses. Potential alcohol seemed just about right, about 14%. Good to know about punching the cap. I know its super young and i wont be drinking it for another year or so, but just wanted to make sure it wasnt going in the wrong direction. Good ideas about making a blend...

So ive made wine from grapes as a kid on a huge scale, and ive made wine from buckets of juice in the last few years, so decided to make a cab from grapes on a small scale (2x36lb lugs) this year. I punched the cap ~4 times a day, and just did my first rack about 5 weeks after primary...

i'm in. I'm in, thanks

You are correct.

I misspoke (or mistyped), this would be the second time racking (meant first time during malolactic fermentation). I used regular dish soap. I made sure to rinse thoroughly, but I'll use something else next time. Your'e right, just couldnt find another container. Old Vine Zin, racking...

I decided to just start a new thread... http://www.winemakingtalk.com/forum/showthread.php?p=106542

I am racking my wine for the first time, and wanted to verify that I am sterilizing it correctly. This is what I have done... 1. Clean food grade 6 gallon bucket (same bucket I got juice in) with soap and water. 2. Put approximately 1 gallon of water into bucket, and add 3 tablespoons of...

Ok, I got some sulfite that I'll use to sterilize everything. Ive seen a few places that seem to suggest adding some to the must during racking as well. Opinions anyone?

Well, its been a few months and i think its time to rack again. Was going to transfer the must back into the bucket it came in (after i clean it thoroughly, of course) using a racking cane to prevent sediment from the transfer. Then, ill clean the sediment out of the carboy and then transfer...

Thanks Wade, that makes me feel much better. I was worried that with low quality juice I'd end up with a mediocre batch, but if you think the juice they get is good and they just presented poorly made wine, I'll sleep a little better tonight. As far as fermenting in the bucket, yeah, that...

Thank you. I actually ordered my juice and got supplies from Maltose, which according to online reviews was one of the best in the state. The staff was very friendly and helpful, but the wine at their wine tasting was a little unimpressive. Maybe it was a fluke, but it steered me away from...

The juice is from Valley Beauty, and the cab was 2 years old, which should surely be long enough to taste better than it did. The old vine zin tasted much better, and is still good in my book, so i went with that. I'll probably do a malbec in the spring as well.

All good advice, i think ill let it breathe. Gnats here are sneaky little buggers, so rather than setting the lid on top or putting a cloth over the hole, ill put a little piece of tissue in the hole I'm using for the airlock. My fermentation seems to be much slower than I remember my...

I'm just about to start making my first batch, and saw very different opinions on whether to use an airlock during the primary fermentation phase. My grandfather and father always used an airlock, but i see online that others say that it should remain exposed to air as the yeast needs air to...