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All of my wines so far have been reds, so I have yet to filter. I filtered my 1st MM Outback Chardonnay with a whole house filter and vacuum pump setup. I ran sulfite solution thru the setup and filtered the wine. Results were great...crystal clear wine. After I tested the sulfite level, it...

I am going to filter and bottle MM Outback Chardonnay. I performed battonage with D47 yeast and it has bulk aged for 8 months. What micron size is recommended for a whole house filter/vacuum pump setup? Thanks!

My Castel de Papa (Renaissance Impressions with grape pack) is approaching 1 year bulk aging. I want to try cold stabilization. I have to share the refrigerator with other food and can realistically only get the temp to 35F. Will that be cold enough? I was thinking 4 weeks at that...

I have an RJS Cru select Valpolicella Ripassa that has been bulk aging for 7 mos. I added some Tanin VR Supra during primary fermentation. The taste is very nice yet it may have a bit too much tannin. I have read how gelatin will reduce the amount of tannin. I do not really want to mess...

I am thinking of starting a Winexpert Lodi Ranch Cabernet and have a cab grape pack purchased from George. Any problems of adding the grape pack? Would that make the initial SG too high? Too much body? Should I get a cheaper kit like a RJS grand Cru? I can get this kit for about $100 from...

I found these wine raisins on the web from a small company in Montreal. www.domainegeorgia.com/ I want to try making wine from these raisins. Has anyone tried making wine from raisins or 'straw wine'. I really like amarone; is it similar? If I use EC-1118, uvaferm VRB or uvaferm 43 yeast...

I found these wine raisins on the web from a small company in Montreal. www.domainegeorgia.com/ I want to try making wine from these raisins. Has anyone tried making wine from raisins or 'straw wine'. I really like amarone; is it similar? If I use EC-1118, uvaferm VRB or uvaferm 43...

I racked my Meglioli amarone after 6 months in the carboy. It has a very nice taste, and I added 3 oz. heavy toast hungarian oak. Will bulk age a few more months. The sediment left over had some fine grit, almost like clear sand. Is that 'sandy' sediment wine diamonds? The only thing added...

I would like to try MM's Fresco line, Montepulciano fresh juice. Other threads have stated that even fresh juice, without the grape skins, can be thin. Would it be okay to add a Cabernet grape pack from George along with some FT Rouge to the juice bucket once it thaws and fermentation has begun?

I just bottled the the winery series super tuscan and it is the best. The wine was very impressive even after only 7 mos. of bulk aging. My next wine is a Cabernet. I figure the winery series will again produce a superior wine, but what about the En Primeur line? Are those kits even better...

I have a Winery Classic Super Tuscan that has bulk aged for 6 mos., and I am quite happy with the results so far...great taste and body. Should I cold stabilize?

I have a RJS Super Tuscan that has been bulk aging for 6 mos. I would like to fine it and then bottle in another month or 2. There is a a layer (1/8 to 1/4 inch) of sediment on the bottom. Do I need to rack the wine off the sediment , or is it okay to add and stir in the superkleer without...

RJ Spagnols En Primeur Golden Heights Australian Chardonnay So far all of my kits have been reds. The advice on this forum has been great and the kit recommendations have been sound. I have started bottling my reds after bulk aging for 6 mos. My wife would like a chardonnay and I was...

I have a WE Barolo that has been bulk aging for 6 months that I would like to bottle in 1 month. I love oak and the Barolo needs more for my liking. All I have is a 20 oz. bag of French Oak medium Toast Chips. I know that chips impart oak a lot faster and less is required or you can...

I have a WE Barolo that has been bulk aging for 6 months that I would like to bottle in 1 month. I love oak and the Barolo needs more for my liking. All I have is a 20 oz. bag of French Oak medium Toast Chips. I know that chips impart oak a lot faster and less is required or you can 'over...

I have a WE Selection malbec that I am ready to bottle after 6 mos. of bulk aging. I tested the sulfite with a Vinmetrica SC-100; my free SO2 was 32 ppm. The wine still has a sulfite smell to me. Will that smell go away after a few months in the bottle. I read that around 30 ppm is a proper...

After I racked my Brunello, I had a small presence of H2S smell. I splashed racked it 3 times over a 1 foot piece of copper sheeting and the H2S smell disappeared. Someone mentioned that using too much copper could be toxic. I know using copper sulfate can be risky, so I used the copper sheet...

I have played with the sulfite calculator from winemaker magazine. I would like to know, however, what is the SO2 level after adding the initial 5 g of k-meta after fermentation in your standard red kit wine? Winexpert kits have you add an additional 1/4 tsp for long term aging. What is...

I have asked this question before, but I would like to further explore my options. The temperature in my closet is generally at 78 F, and may bump up to 80 F at times. I have have a WE LE Barolo, AJ Chianti, and RJS Super Tuscan bulk aging and approaching the 3 month mark in the carboy...

I pasted the info. below from http://www.brsquared.org/wine/ "Sometimes juice is bentonite fined before fermentation for protein removal. It should be noted that this can lower fermentation rate as well as cause stuck ferments and hydrogen sulphide production. Additionally, research has shown...