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It seems like from your description that the wine stays on the gross lees for very long period of time. From what I read this is not a desirable thing, do you have any experience with this?

I received a twice used spirit barrel from a local distiller, so I am going to try out aging a Chardonnay sur lie for the first time. I understand that aging on the gross lees is not desirable, but when exactly does the wine have only “fine lees.” Basically, I am asking if I should rack the...

PM me, if you have any spare 6 gallon carboy's for sale. I live in the NJ area.

I have been there multiple times and I only remember the 750's. I also checked their catalog and they were not there. I will give them a call and check.

Wow, thank you so much! I didn't see that one.

Does anyone have any leads for finding 375 ML Champagne Bottles? They seem to be next to impossible to track down from what I have seen.

Yep, I have the regular wine one. Thanks for the help!

I picked up a Ferrari corker from a member who was getting out of the hobby about two years ago. I wanted to try corking some sparkling wines, but I do not know if it is the wine model, or the champagne model (I have only bottled bottles of wine with it). There was no original instructions, or...

To follow up with the above post, I learned a valuable lesson in home brewing/winemaking... ALWAYS HAVE TWO HYDROMETERS ON HAND! The hydrometer I had used at the time was of by -0.008, and the reason I found this out was by purchasing a second hydrometer a few days after posting (the actual FG...

I am two weeks into a pale ale that I am brewing for a friends wedding in a month and a half. The starting SG was 1.043 (priming sugar will bring it to aprox. 1.046 at bottling) and I used a starter of WLP California Ale. Now, two weeks later the beer is still slowly fermenting and unless there...

I do not know about Riesling, but last year my chardonnay looked to be a golden brownish color in the carboy, but was a straw yellow in the glass. If it tastes fine, it could be an optical illusion from the dark yellow color of the wine when so much of it is in a large container. Think of how...

Thanks for the help, I picked up some flaked wheat, hops, amber DME and London Ale yeast to make a frothy Porter/Stout for St. Patty's Day.

I have some leftover grains from a sour beer that I am going to be brewing after the holidays. Can anyone think of a beer style or give me extract recipe ideas for this leftover grain bill? 14 oz. Simpsons Black Malt 8 oz. Belgian Special B 4 oz. Dinglemans Aromatic

Seth, I based my recipe on the data for Inskillins V.B. ice-wine. You are right, the wine is incredibly sweet, but the sweetness is balanced by 13 g/l TA. When tasted a month ago, the initial taste is of a fresh sweetness, which gives way to a firm acidity on the mid-palate and a creamy soft...

The wine was completely degassed and had 50 ppm free s02 (more than enough for 3.3 PH). The wine was tasted at room temperature and was corked and left at room temperature until dinner time. I know that the wine is still young (they recommend ageing at least a year and a half to 2 years) but I...

It as been seven months since I pitched the yeast on this kit, and its acidity seems to have come back. The wine has become less jammy and more earthy and lean (more like a Burgundy). The one thing that I thought was weird is that it seemed to fall apart with a little air. I first popped the...

The yeast did not just stop as advertised, but it was not a big deal to get it where I wanted it. After pulling the yeast, it continued fermenting from 1.080 to 1.078. Just to be safe I put the carboy in the fridge to kill off the leftover yeast. Overall, much easier than having a full yeast...

I'm 26, and it seems like myself and Seth are the two youngest members here. I remember I Love Lucy, The Honeymooners, The Andy Griffith Show, The Love Boat, and Match Game from reruns on TV Land. It really gives you an appreciation for what TV was like before everything became reality TV shows.

And you start this after the wine has completely cleared, correct?

How long do you guys cold stabilize, and at what temp is safe to keep them at?