Search results

Well I had a bottle of this I took when racking down a couple months back, I was curious on how it was progressing and I opened the bottle. This has come along way in the last 2 months(tasted the Malbec w/crushed grapes, sitting at nearly 9 mo total), it has a nice fruit taste the oak I added...

I have notices the lees are a lot more "fluffy" and difficult to deal with when not using bentonite. This is mostly from white juice buckets where I used superclear but no bentonite. I had to filter to remove it all.

Just remember that if we started these last september they are only 8 months old, I wouldn't doom them until after a year. Granted buying the ones with the crushed grapes should improve body, adding oak is also crucial. I will taste mine again in about a month and maybe add some more oak or...

Where did you find this Tannin Riche in Winnipeg? Glad to hear it is turning out okay, I will probably bulk age fine at least another 4 months which will put it around the 11-12 month range, then bottle and hopefully it'll turn out. I haven't been overly pleased with juice buckets compared to...

You guys are awful.. They had the RJS winery series on sale at a local shop, 103$ had to pick up the ST after all the rave reviews here on the site. Pitched it without tweaks and is now racked into the secondary. And to top it all off his little buddy the Winery series OVZ followed him home...

6 months in racked both the Malbec and Shiraz down to 19 L carboys taking a few bottles off, will let the carboys bulk age for another 3-6 months. These seem to be fairly slow to come around, still very green in taste which I guess isn't surprising and since I am in no hurry to drink these...

I did this with their LE torrentes last year, took about 2 weeks with not much then all of a sudden "thud" cleared overnight. Temperature probably has an effect was around 16 C for my clearing

Just racked these out of the secondary and stabilized with 1/2 tsp K-meta and 10 g Ascorbic acid, heated and did the 1st round of degassing. Tasted it, both the Malbec and Shiraz taste fine full of tannins and green but that is what is to be expected. The SG is down under 1 where it is...

I did this kit earlier this year. followed the instructions but until oaking and aging, didn't add the sorbate either. I cleared, degassed then racked and added 2 of the oak packages and left it for a month, then I racked it down to a smaller carboy added the last oak package and bulk aged it...

Started a couple of these buckets a little over a month ago. They sold me on the reds with the crushed grapes still in them and picked up a gold series Shiraz and Malbec. I added about 100 g of hungarian medium toasted oak to the buckets when I got them, they were not doing much in terms of...

Quick update, bottle this back in july opened a bottle last week and I was quite impressed. Tastes like many of the high end reds that weren't quite ready at commercial wineries during tastings I've done. Very full body, no KT, excellent nose and finish...tannins are still very stringent but...

Funny I had a friend try the white wine trick on me a number of years ago, they were impressed that I described the wine as tasting " an awful lot like a white wine". Though, I do find my tastebuds change and I like one bottle then try it again and not so much

I bottled the LE Torrentes and after 4 weeks in the bottle, 10 weeks total it is a fantastic light white. I am in the process of the Nebbelio but that'll be a couple years to know if it turned out. I am guessing they are all quite good at least as good if not better than the WE selection...

I'll have to pick your brain for some ideas on the buckets I'll be picking up this fall

Yeah I have a distributor in my area who brings in pails every fall, some of the wine turned out great, so not so great. I have been having trouble getting info on the pails though, including what yeast they use and how much sulfites they are adding.

I'll look to get a chromatography set up, the problem is that this is a kit wine. Which in theory should be pH balanced already and undergoing MLF will ruin it (at least from what I learned on the internets). The guys I talked to at my LHBS was less than useless, never heard of MLF or lysozyme...

Well there is no lysozyme to be found locally. How long with the K-meta last if there are some bacteria floating around? Should I give it a big dose prior to bottling?

For those who have done the cellar craft Rosso Fortiss and the RJS WS super tuscan, is there much difference between them? I can get the CC for 30$ less and alot closer to home than the RJS, looking for my next kit

I looked at these at my local vendor, apparently the Eclipse will drink earlier...some kind of fancy engineered grape pack whereas the LE2012 will need longer for drink-ability. Here the Eclipse is 20$ more than the LE though

I'll see what I can find in terms of lysozyme, otherwise just kmeta it up I guess