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I know, I got a bit lazy on these ones.

It's Red, I haven't smelled it yet (was in a hurry when I saw it), I did sulfate it on the last rack.

Went in to check on my wine today and realized that one of the airlocks on a carboy had fallen out. Not sure how long it was like that, might have been weeks. Is it ruined? It was topped up to the neck like it should be. Thanks.

I'll check tonight......one of the problems I'm having is that I don't have a temp controlled room so the temp moves around a bit. It's been between 68 and 75 for the most part.

true.....haven't checked it yet but it bubble for 2 days so I'm hoping......

it started bubbling again......yay!

Yup.....I racked this morning and brought over about half the oak with it. I need to get a few more marbles to bring it to the top, should have them today and add them after work. Thanks for all you advice, it's been a long time since doing a juice......

ok, thanks guys!

ok.....do I need to rush to carboy? Or can I let it sit?

Yeah....I was suprized! It's fine...but I'm not sure about the malbec stopping...is1.000 considered dry? I guess it is but I'm used to kits going to .996.

I did take an SG when I got them but they were at like 1.050 and bubbling away. There is no bubbling in the Malbec that I can see.

I recieved two buckets of juice from Chilie a Malbec and a Carmenere. Both began Fermenting in the bucket before I got them home so I had no started SG. I added oak and yeasted them last Friday and they have been bubbling like crazy ever since. But the Carmenere is still bubbling with a SG of...

Getting a Malbec and a Carmenere! Just tasted them both from last years batch and they were fantastic!

Nope just some juice I'm getting from a local guy here who gets it imported. Probably Malbec.

I am about to start a couple batches from juice but have done only kits for the last few years. I did a couple buckets when I first started but really didn't know what I was doing at the time! Will I need to balance the juice with additives when I recieve the buckets?

About to order a couple buckets this week! Was planning on the malbec and wasen't sure what else yet.

I've made a number of these kits and I always add 5 lbs of sugar (via simple sugar) and they always come out at about 10.5 abv and taste great!

Thanks!

He used a drill mixer (stainless steel with plastic flippers) and it was around 70 degrees. I wasen't there when he actually did the degassing but I think he just followed the instructions in the usual add, degass for 2 min, add degass 2 min sorta way.

I have a friend who just did a World Vineyard Chilean Merlot and when he got to the third step (degassing, additives) he experienced something I have never seen. After a while it got this large amount of foamy sediment sitting on top of the wine...... we ended up hitting it with the drill mixer...