Search results

I agree with Impiryo. And I have to admit that I laugh to tears whenever I check the picture.

wow, I never get even 1/10th of the amount. I used the long spoon and the drill mount stainless thing. What did you use?

I got some fliptop beer bottles recently. I am wondering if I can use them for storing wine? If so, it will save a lot of corks and probably eliminate the need to lay down on their sides. I am sure someone must have tried. What is the outcome? Thanks

I saw discussions about using vitamin C to replace sorbate to satblize wines. It seems attractive to me. Sorbate sounds like chemical and vitamin C sounds like fruites that we can eat as much as we want ? :HB

I think your airlock is clogged

Thanks Tony. Between the RJS Winery and CC Showcase, should I do 50/50?

Hi kevin: Congratulations! One question, I made my last paklab $23 merlot last night, with the paklab skin pack. When I smelled the skin pack, I find it is acid like. Did you smell yours? Thanks EJ

Not sure of the mechanism, but the Chinese has long been used to bury their rice wine or liquors since the recorded history

I am thinking of put a solid bung in the carboy after 3 month of aging. My room temperature swings between 19 -22 degree. Would the cause my carboy to explod?

When we talk about using bleach to sanitize, is this the same bleach we usually buy for the laundry? I just got some 10 carboys from yard sales. They are cheap but I am not comfortable to use unless I over sanitize them, not sure what's been put in before :-) So I am thinking of using...

I think it is the CO2. Fermenting is on going.

If you open up the Paklab kit, you will find there is no Kmeta nor Sorbate packs, instead, it has a "Stabilizer" Pack. So I called Paklab today trying to find out, here is dialog me: so what's inside Paklab: it is Potassium metabisulfite me: just Potassium metabisulfite Paklab: there is...

how many days did you leave it sit on skin ?

3 times....that's good to know. When I look at the kit's instruction, there are 3 racking already in a month 1st racking: primary to secondary 2nd racking: secondary to a clean carboy 3rd racking: rack off the sediments from fining agent If I follow the kit instruction, I will have way...

Thanks Robie, yes I am making a kit. And it was added during the stablizing. I calculated the SO2 to be 93 PPM. Is that too high? (4/23,000)x54%x1000,000=93 PPM

I added Kmeta last night to my CC Amarone. I paid attention to the amount and I saw a '4 G' printed in the bag. Is it normally 1/4 TSP?

Plastic freakers and senior members! Please take a look of the picture, will this be good for primary fermenting? I found it from taobao.com, and it cost around $50 US/CAD~ But the shipping cost will be too much. I am just wondering where I can find similar product locally in Canada.

Thanks Robie.

Since the Show Case Amarone is so thick, will I encounter any problem if I don't use the fining agent? Can you share your experience?

My showcase amarone has been in the secondary for two weeks. It looks very thick. Did you use fining agent or not? I plan to age it long , but this one looks really thick, maybe fining is needed for it?