Search results

Rocky, this is the Selection International series Amarone with grape skins. Yes, I was referring to the chaptilization pack. I am looking for the background flavor with the cherries, not foreground so that sounds like a good idea at one pound. Thanks for your input, I appreciate it...

So, I started my first ever Amarone last week. Starting SG 1.087 (upon first reading). 24 hours later the SG went up to 1.093...not bad after the skins had time to release their sugars. Pitched the yeast and bubbling took of in a couple of hours...NICE! I have stirred the bucket and...

What kind of bench trials? How were you enlightened? Inquiring minds want to know.

Top up with a similar type of commercial, no dilution.

Where was it stated that you shouldn't degass a wine kit with a vacuum pump? That just sounds silly to me. However, I have seen people work reeeeaallly hard at not working, so...

I believe that is correct. Wait. Patience as it has been stated time and again is the wine maker's friend. I think that others would tell you to wait until the SG has been the same for three days before you stabilize and backsweeten. Others will chime in I'm sure to correct me if I'm wrong on...

I agree with waiting til secondary to add the mint. I would be concerned about the mint browning and messing with the color of your wine.

I love that as wine makers we must think so far in advance to plan for the holidays: )

Perhaps you should go with the 1.5L bottles then...:b

jimmyjames, thanks for posting your egg white clearing agent! I plan on using this in the future for all of my wines...only thing that I'm curious about is are there any special cautions about using egg whites for clearing?

Thanks Marc! My hubby loves the fact that I have none...:)

Congrats Doug!

Ibglowin, that is the perfect size glass of wine IMO...:)

Be aware of where your olive oil is coming from. http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry

My first attempt at a label for my first DB

Great label Jerry! Now, for some proof...ha ha ha!

Thanks for the input Julie...I may have to start a thread on this one:)

I believe that they are tartaric acid crystals...though I'm still unsure why this is good or important.

Started my WE Amarone with skins yesterday:db:db:db I'm goind to add 3 oz Med. toast Hungarian oak cubes to secondary. I'm thinking of adding vanilla beans and dried cherries to secondary...any thoughts on this wise ones? Tom, so sorry to hear of your loss. Rich, my thoughts are with you.

Seriously, worth every penny. I love that I can fully degas, transfer and bottle with this bad boy. Buy it today! Price increases tomorrow! I'm so glad that I got mine when I did. Best piece of equipment in my lab!