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  1. analog_kidd

    Can Wine be Degassed with Vibration?

    I noticed that when I move a container of wine that needs degassing, when I put it down it knocks free some carbonation. I was wondering if anyone ever tried to vibrate carbonation out of wine? My idea would be a platform of some sort that you place a carboy on and it would vibrate, kind of...
  2. analog_kidd

    Oh no, I'm out of EC-1118

    I mixed up a batch of Skeeter Pee this afternoon, and when I went to the fridge to get my EC-1118 yeast, I realized I was out! :ft Looks like all I have left is a packet of K1-V1116 that is about 9 months old, and a sad packet of Montrachet, that is probably a year and a half old. Both have...
  3. analog_kidd

    Made Wine for my Son's Wedding

    My son got married a few weeks ago. I knew a year ago I wanted to make some wine for the wedding. I wanted it to be quality wine, so I splurged on a decent kit of Pinot Noir. It turned out very nice. We had special labels printed up with a picture of them ans a nice note on the back. As the...
  4. analog_kidd

    My Blackberry Blues

    I have a local "Secret Spot" for collecting blackberries. Probably not so secret, since it's in a mostly undeveloped office complex, but there are lots of bushes right along the road. Anyway, I've had my eye on them since last year, when I went by about a week too late. I've been waiting...
  5. analog_kidd

    Trouble with Buon Vino Automatic Bottle Filler

    I bought one of these Super Automatic Bottle Fillers the last time I was at my LHBS, and I'm just now getting around to using it. The instructions say to siphon out the wine using the small tube, the one that goes into the overflow bottle. I can't get any fluid or air to flow from that tube...
  6. analog_kidd

    Yeasty Taste in my Wine

    I've made a few kits and a couple of batches of Skeeter Pee that have all come out fine, but every time I make wine from frozen concentrate, it comes out with what my wife describes as "Yeasty" aftertaste. I can detect a hint of what she means, but it definitely has some kind of off flavor...
  7. analog_kidd

    How does the yeast feel about CO2?

    So I know that the yeast has only a certain tolerance for alcohol, and will die when it reaches a certain level. I've been wondering lately if the CO2 has any effect on the yeast. For instance, when the wine is in the first week of fermenting, and we are stirring it, should we try to exspell the...
  8. analog_kidd

    Gritty Wine

    I'm making a Wine Experts Pinot Noir kit, and I did the first racking this weekend. This kit came with the oak sawdust, and this racking is supposed to get it off that and the gross lees. I don't have a second free carboy, so I just racked it into the primary, then racked again back into the...
  9. analog_kidd

    Starting off with extra sugar instead of backsweetening

    A few months ago I started a batch from a recipe I found called Hard Lemonade. I didn't have a clue what I was doing other than following the directions. I didn't even have a hydrometer at the time. Thanks to the members of this website, I know at least have a basic knowledge of what I should be...
  10. analog_kidd

    Other Need a Cab Recommendation

    My son is getting married July of next year, and his fiance told me that she would like me to make some wine for the wedding. I figured I'd get started now and have plenty of time for the wine to age. She is partial to Cab/Sav, so that is what I would like to make for them. Can someone...
  11. analog_kidd

    Backsweetening process

    I am getting ready to backsweeten and bottle a batch of Apple I started a few months ago. Its been clearing in a 1 gallon carboy that is topped up to just below the bung. My question is how do most folks add the sugar? There is not enough room in the bottle to add the sugar, so do I transfer it...
  12. analog_kidd

    Are my blackberries too far gone?

    I found an untapped field of blackberries nearby, but when I went and inspected them they seemed a little smallish and somewhat dried out. It has been scorchingly hot here, so I expect that has something to do with it. I tried a few and they are a little on the bitter side. I don't know if the...
  13. analog_kidd

    Rack it or leave it in the Primary?

    I started a batch of Skeeter Pee last week and it is moving along nicely. The SG is down to 1.00 tonight. Unfortunately I'm going out of town overnight, leaving tomorrow morning. I'm sure it will ferment dry by tomorrow evening. Since I won't be able to rack it into a carboy until a day after...
  14. analog_kidd

    How long to wait after sanitizing equipment

    I was wondering how long you should wait after sanitizing equipment (hydrometers, thiefs, spoons, etc.) with k-meta before you use them. I've been using them pretty much right away, maybe a minute before using, but not much more than that. Are the creepies killed on contact or does it take a...
  15. analog_kidd

    I forgot to sanitize, am I in trouble?

    So yesterday I transferred a batch I started last week into a secondary. I like to make a little bit extra in the initial must, enough to have a wine bottle or so left over to use for topping up. I had my carboy all cleaned and sanitized, as well as a small bottle for the topping up portion...
  16. analog_kidd

    Can a beer bottle be corked?

    First let me say that I am notoriously cheap and I'm always looking to reuse or repurpose something if I can instead of buying something. I read on here about using the 375 ml splits to store some of your wine when bottling, to be used for sampling along the way during aging. This way you...
  17. analog_kidd

    Couple of Bottle Sanitizing Questions

    When spraying K-meta inside bottle just prior to bottling, do you let them sit upside down for a few hours to dry out, or is is OK to bottle the wine in a damp bottle? Also, I've been collecting bottles, delabeling and cleaning them in Oxyclean. I do them in batches as I get them, then place...
  18. analog_kidd

    To Squeeze or Not to Squeeze

    I have read conflicting instructions on what to do with the bag of fruit you put in your wine when you eventually remove it. Some places say to squeeze the juice out, and some say do not. I just started a batch of apple and put raisins in it. When I pull out the bag, should I squeeze it or not?
  19. analog_kidd

    Specific Gravity is 0.990, now what?

    So I started a batch of apple from concentrate 4 weeks ago, and it seems to be coming along nicely. It cleared up over the last couple of weeks. This seems like my first real success at wine making. The starting SG of this guy was 1.080. I just checked the SG and it is at 0.990, however it is...
  20. analog_kidd

    Hello from the Secret City

    Greetings everyone. I'm checking in from Oak Ridge, TN, the "Secret City". It was where the Manhattan Project took place. I'm very new to wine making. Made a few gallons last Fall and cracked a bottle open recently. It wasn't very good. I've got a few more that I started a few months ago, and...
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