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I'm only at about 250ft over sea level.

Don't mean to hijack the thread, but I'm about to fortify my banana wine and had decided to use something other than brandy since it is a banana based wine. I had thought I'd use a distilled banana liquor, but haven't had luck finding anyone that carries the only one I've found. In searching...

Sounds like if I degass, it'll need to be done via vacuum, as I don't want to introduce any unwanted oxygen.

That's what I assumed but figured I'd ask. Do you think it would be safe to bottle at 6 months? Its a port-style wine, so no chance of refermentation, but I'd like to make sure its fully degassed first. It already seems to be degassed, but its only about 2 months old.

Is it possible to simply bulk age and let the wine degas without any effort? How long would one need to let the wine sit for this to occur?

saramc - thanks. This is what I was hoping for in a response. I figured there was really no precise way of knowing when one phase starts and another ends, but figured there might be some evidence and your info helps. The write-up you posted on the sur lie process is also very interesting...

Great responses from all, but it still doesn't quite answer the question. As I understand things, there are phases to a fermentation: Lag - after initial pitching when they're getting used to the environment Exponential Growth - this is when they are eating the sugar to make alcohol...

This site is running really really slowly - has anyone else had problems?

So I just read a blog from someone on here about yeasts and their cycle during fermentation. It generated some questions I have regarding the use of airlocks during primary. I've always just assumed that having the primary under airlock and stirring was okay - haven't had any issues with...

The starting must tasted amazing. Can't wait to see how this turns out - I'm hoping its a quick drinker but we'll see.

So I made up the must, and at the end of the process, I ended up with the following based on a less than precise process. 20oz chokeberry concentrate 64oz blackcherry juice 48oz water (some boiled with the raisins and elderberries) 1/2lb raisins 3/4cup elderberries 3/4 tsp acid blend 1/2 tsp...

:iSend me a couple bottles and I'll let you know my opinion :i

Don't forget a music source of some form.

I have a batch of a strange concotion using red bananas going now, not a melomel though. I'm going to fortify a slight bit but not much since the ec1118 took my batch to almost 19% already, so I'm going to backsweeten, then bring the alcohol back up to 20% using Marie Brizard creme de banane...

Thanks for the suggestions - I'll use the Lavlin - now that I go back and look at Jacks recipe, that's what he recommended as well. He also suggested only using Tannin in his chokeberry wine if its flat during secondary, so maybe I will follow that advice. Elderberries is a good addition and I...

I have a few things sitting around and thought I'd make a quick 1 gallon recipe of chokeberry/blackcherry wine. Would be interested in thoughts on the below. Main question I have is the yeast - wondering what might make the most sense for such a wine. This is a hybrid of Jack Keller's...

Hell, I live in New England and most people from here can't drive in the snow either - or rain for that matter. The only positive to living up north is that at least most people seem to understand that the left hand lane isn't for traveling.

I've decided my next batch of wine is going to be a blackcherry wine, as basic as possible.

So you're right - it was .992, and after raising the SG back up to 1.012, its again dropped to .992, so I've added a bit more sugar and its back up to 1.01 now - this will be the last sugar addition. I'll let it go dry from here, then fortify with a small bit of banana liquor, back-sweeten, and...

Anyone done a wine from Blackcherry juice? I've used some of this to sweeten a port I'm making and it seems to have excellent potential for a wine.