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I'll know a little bit this month. I made the Super Tuscan last July, it's in the carboy and I'll bottle this month. I plan to drink it this fall/winter. I have snuck a taste and it is super good already. My next wine will be either Winery Series or En primeur. Is the En Primeur just as...

I always have to learn the hard way! But the good news is that I think the wine is OK, it tasted fine at least.

I mix 1/4tsp of k-meta with about an eighth of a cup of water.

yes, about every 4 months, hence the reason the level got to be so high inside. Each time I add sulfite is another eighth to quarter cup of liquid.

Thanks guys! I replaced the airlock with a new clean/sanitized one. And I lowered the level inside and got a taste. Tasted Fantastic Been sitting in that carboy for a year now. guess I should bottle it soon seeing how good it tasted. It was an All Juice Caberlot from Mosti...

Got home from vacation today and found one of my carboys with wine expanded into the airlock I had it filled obviously too close to the top and with the increasing temps of summertime, it expanded into the airlock. There is no mess outside the airlock, so I assume that it didn't come out...

You guys are the best!!! Thanks for the replies. :)

Can I bottle without the addition of sorbate? I added 1/4 tsp of K-meta this morning to a carboy of Pinot Noir with the intention of bottling it tonight after the kids go to sleep. Then I realized that I never added sorbate. I made this wine last April 2009 and it has been in the carboy...

I made this one last May or June 2009. Still in the carboy. I am hopeful to bottle in a month or so. I have high hopes.

Well, I meant to bottle this in the fall, but procrastination is a wine-makers best friend! So, I just bottled this in February, 10 months after pitching the yeast. Turned out fantastic. I didn't have real high hopes given that it was a small 10 liter kit wine, but it turned out excellent. I...

I racked last night to secondary. Went great. I squeezed as much juice as I could out of the paint strainer/merlot skins bag. That method worked great BTW, with the strainer around the outside of the bucket, the skins floated free and cleanup was just lifting it out. I degassed and added...

I plan on bulk aging the wine for at least 9 months. I am at Day 14 in the primary bucket, so I want to at least get it off the gross lees.I would love to just be able to rack it to a carboy and let it sit as is for another 4 weeks without doing anything; however, if I do that there will be too...

I am making a Winery Series Super Tuscan. I have decided to go with the 14 days in the primary route. I have not opened up the bucket since Day 7. Can someone give me modified instructions from Day 14 on? The instructions I have are for the 6-8 day primary method where it is transferred...

you know, interestingly, i have just opened up a bottle of my MM Rennaissance Cabernet and also a bottle of MM All Juice Merlot, both of which I made in June and July of last year. Within 10 minutes, they have no gas and are flat! A month ago, these same wines when I opened took an hour or...

You probably "could" wash and reuse the bags, but they are like a dollar a piece and the wine does stain them, so it is really not worth the effort. Start with a new one each time. Right now, I just have the lid on the top loose because I am stirring it/punching down the grape skins twice...

I was thinking the same thing! It'll be a while though.

I decided to put the 5 gallon paint strainer inside the bucket and secure it to the outside of the top of the bucket. Someone suggested that earlier in this thread. Well, it seems to work great. It seems to give plenty of surface area for the grapes and oak to float in and when they sink...

sometimes a wine can benefit from some "tough love" lol

How does this sound as a compromise between the two primary/secondary methods: put skins in 5-gal paint strainer.Leave in primary and "punch down/mix in wine" daily or twice a day until the specific gravity measures 1.010. At that point, stop opening the primary cover and just let it all sit...

I have two wines which I am going to add American Oak Spirals (med. toast plus).I plan to have these wines bulk aging for 6 to 9 months. I will be racking them once during the bulk ageing process just to get them off whatever miniscule amount of sediment may be in the carboy. Can I just drop...