Search results

Thanks for the responses. I guess what I will do is draw enough water to rinse with a day or so before it's needed. I'll use water right out of the tap to clean with and the rinse with my chlorine free water.

Good afternoon everyone. I gotten to the point where I think I am ready to start making wine from grapes. I've spent many hours doing research and planning for the next harvest. One of the things that I have come across is the problem that chlorine causes. Specifically, the possibility of cork...

Thanks Jay. Patience is doesn't cost anything, so I'll let it sit for a while and try bottling by mid-summer. Thanks again for all of the responses. -Dan

Thanks Mike. I'll check some of them out.

Thanks Mike. Have you ever bought from them?

Good afternoon everyone. I've been making wine from kits for a couple of years now and want to give grapes a try. I've done my homework and think I am ready. Can anyone suggest grape suppliers in the Washing DC - VA - MD area? This would be for the fall 2013 harvest. Thanks in advance. -Dan

Thanks for the help everyone. I'll definitely work on the CO2. When I first tried to remove the CO2 is was in the dead of winter last year. I suspect it was still too cold. Hopefully mixing in some air this weekend will help remove some of the excess free SO2. Some of the other reading that...

Hi Rocky, Thanks for the response. I'll try to answer your questions. Starting SG was 1.100 Ending SG was 0.998 I'm having a tough describing what I think is bitter. It's not lemon, limes or sour. I think of it more as tonic water bitter. I used the original k-meta pouch that came with the...

Hello everyone, I started batch of Cellar Craft Chateau du Pays last year that has been bulk aging since then. Every time I sample it, it seems quite bitter. It has some nice fruit to it, but the bitterness is unpleasant. I have two questions I thought the forum might be able to help with...

Yes, it still definitely burns. I even had a few other people give it a whiff and they get the same thing. Should I just give it some time? Definitely love broccoli!

Hi Wade, Yes, there was only one small packet of potassium included with the kit. The wine doesn't have a sulfur smell, but does have a pleasant fruit aroma. That is after the initial sting you get from the wine. Am I correct in thinking this burn is from SO2? Should I test for free SO2...

Good evening everyone. I'm in the middle of making my first batch of wine from a kit (CC Grenache Quartet) and have run into an issue. I've tried to follow the directions to the letter, but my wine has a strong smell. I'm guessing it's SO2. It's been through primary and secondary...

Thanks to everyone for their help. The rotten egg smell has significantly reduced. The wine itself actually has a nice aroma to it. I've been punching down 4-5 times a day and really working some air in. Temp is running between 73-75F. SG this evening was 1.020. I've gone ahead and put it...

Thanks for the words of encouragement Mike. I guess the first kit has the most unknowns.

Richard, thanks for the response. I'll try and answer your questions. Yes it's still bubbling and foaming, although not as vigorously as yesterday. The SG yesterday was at 1.07, today it is 1.042. Am I sure it's not just a really strong fermentation...this is a tough one. It's the first...

Good evening everyone. Until now, I've been sitting on the side lines enjoying reading everyones comments. This past Friday I finally started my first kit, Grenache Quartet by CC and have run into an issue. I've followed the instructions to the letter. I sanitized my primary fermenter and...