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Hi Waldo....you too! Thanks everyone. I don't make it around here that much thses days.... I appreciate the well wishes! Jeff

I finally bottled my 18L GSM kit last week after 15 months in the carboy. Seems like it will be a nice wine after a few (6) months in the bottle.

I think that was the 18L LE kit in the log. I've done both - they're very nice wines but the 10/12L did not have the oak cubes with it that the 18L kit did.

Rich, very good, I'm glad they helped out. I was wondering....on most of the motorized C/D's there is an auger in the hopper in addition to the paddles wherethe manual ones just have the paddles. Was there any problem with moving the grapes to the crushing rollers at themotor speed?

Scott, Your welcome, I'm glad I could help out. Jeff

Rich, I have no doubt that the wines will come out excellent. Glad to see the motor worked on your C/D. This sounds like alot of fun, enjoy the experience! Jeff

Hi Scott. Yep SO2 and K-Meta are the same without going into a discussion on sulfite chemistry. Many red wines are put through MLF. This is a stylist choice you need to make and possibly could happen spontaneously(that's how it's been done in places like France for years). MLF has a...

Morning. A few points:you can't use a refractometer to measure soluble solids (sugar)after fermentation since any alcohol in the must will interfere with an accurate measure of the refractive index. The only way to do that is to use a spreadsheet that compensates for the ethanol. The grape guy...

I have a few carboys of Chilean Malbec (from grapes not a kit)sitting on a 50/50 blend of Hungarian (M+) and French (M) oak cubes. I think this combination will give me the oak to fruit balance I'm looking for. Morewine has a good Oak write up that details type, toast level and expected outcomes...

Thanks everyone! Happy B-Day Waldo!

JW, Using the oak dust would be fine. By my taste the oak flavor is barely noticable from the dust. I've used the chips (the ones in the picture) in place of the dustin primary fermentation with good results. Generally I use cubesafter primary fermentation.

JW, I've done this one. I would definitely suggest adding a little medium toast french oak after primary fermenation was complete. FWIW the kit could use it in my opinion.

This might help ease your mind: http://www.finevinewines.com/Mosti-Mondiale-First-Racking.htm Jeff

Happy Birthday to you Smurfe! Hope it's a good one. Jeff

http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=5927

Your welcome Matt. Enjoy making your wines! Jeff

Matt, To some extent most fining could affect flavor. Just depends on the end goal. With so many choices I would probably shy away from gelatin unless it was a bitter wine, had some age on it and worth the fight. Good luck with your wines, Jeff

Gelatin is generally used in wine to remove astringency/bitterness.It can be kinda rough and possibly remove more than is desired. There are many other fining agents that aid clearing but time is generally the best measure. Here is a book excerpt if interested...

Something like this? http://www.juicegrape.com/jg_varietalinfo.aspx

Daniel...I'd be interested in seeing those works. Hopefully the publisher will be accomodating. Thanks