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Ok i doubt it, i should be in luck. Hey Boatboy, do you have access to showcase series? I think they are by far better tasting than eclipse.

I have not added any MLF. What is the probability the manufacturer would? Is that common if frozen juice must?

Ok, not I am a little concerned. I have a Vadai barrel where I have only run kits through. Now, I ordered several juice buckets that have NOT gone through MLF. Currently, I have a cab fran made from a chilean juice bucket. My intention was to run the pinot through it after the cab franc. Am I ok...

Interesting! I purchased a few chilean juice buckets and the instructions on the pail said to open the pail and leave the lid of during the fermentation... This contradicts everything in the kits.. just kind of curious if there was a difference... I left my lid off for the majority... im sure...

Are there potential issues if you were to leave it ferment to say. 992?

Hello Everyone, How many of you guys do open fermentation in the primary. What I mean is to leave the lid off or cracked to get as much oxygen into the must. I have read 2 things. 1) Its essential to have as much oxygen to must ratio to help metabolize the sugar. 2) It is detrimental to...

I think the same thing about my Eclipse Cab! Its a huge disappointment. Mine will be approaching 2 years this September. I kinda think that Cellar Craft is a better brand. I also have started juice buckets so we shall see how they turn out!

Thank you for all your help! You have helped me a ton with this fussy wine. lol

Hello, this is to caveat on the addition of tartaric acid addition.... When I fortified my wine kit i used an online calculator to come up with the equation. The online calculator stated that I should add approximately (2) 1.5 liter bottles of Vsop plus (1) 750ml bottle of Vsop. This seems...

Wow, im not familiar with Ribena. Ibglowin suggested using another type of concentrate. LOL If i only knew now what I knew then.... I would ferment to a certain point then dump in the booze. Totally skipping the back sweetening process.

I was thinking of splitting the batch into 1 6 gallon and one 5 gallon maybe adding a little more wine and simple syrup? Thoughts? I did purchase Tartaric acid yesterday also.

Hello! I am in need of some assistance. I fortified 6 gallons of syrah wine with 2 1.5 liters of VSOP plus one 750 ml. I tasted the fortified wine and its good but its not quite what a port tastes like. I took a reading and noticed that my final brix is low around 2. I measured a commercial port...

How much did you use for 6 gallons?

what would you recommend to use on a syrah? Im going your route!

Brilliant!! I used simple syrup. I just poured a regular glass of port and the brix was around 7, not 2. My guess is that there is not enough sugar. I tinkered around with it for a little and added more simple syrup and noticed a difference. I still think i will add some TA. How much did you use?

For finished port, my brix is at 2. My Finished SPG is 1.004 Thoughts?

I started with 5.3 gallons of sterling silver syrah. I added (2) 1.5 liter VSOP Plus 1 750. Ill go run and grab some numbers.

I dont mean to hijack this thread but, what should a finished brix and hydrometer reading be? The reason I ask is because I fortified a syrah kit and it seems to be missing something. Either not enough sugar from back sweetening or not enough brandy... Thoughts?

um. I went to a public school. you need to break this down barney style. :) No in all seriousness, this is the exact formula and equation i was seeking... Its incredibly amazing how much math and science is put into wine making..... How often will you add other oak cubes to a barrel? For...

So if you were to oak a wine in a 6 gallon barrel for say one year, what would that equate to in say a commercial barrel time frame?