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  1. Ebonheart

    Racking from primary fermentation

    I haven't ever use Rum barrel chips, but last summer I aged chilean syrah in a peated bourbon barrel for six weeks. Wow, that is a good sipping wine! I've see a lot of bourbon barrel ageds wines on the market (apothic inferno is one). I like them a lot. They taste like a "hot" wine, like you put...
  2. Ebonheart

    What are you making and what have you made ???

    Went to Walkers in Forrestville, NY, and, suprisingly, brought back 2 whites, Catawba and Valvin Muscat. They tasted great that day, and I've an abundance of reds. SO, it's an all white season for us!
  3. Ebonheart

    Walker Juice

    I've used them for years, and was just there on Friday for our annual tasting and juice pickup trip. I've never used their hot packs, just fresh juice. I've only done hybrids and labruscas, but I've been happy with everything but their tannins. They hot press, rather than soak in must, and I...
  4. Ebonheart

    To chap or not to chap? Dolcetto juice bucket

    That value is really low. Even at 40 degrees must, the adjustment is only a few hundreds on the hydrometer. I'd let it warm up a bit, and grab a pound of corn sugar in the meantime.
  5. Ebonheart

    5 Gallon Once Used Bourbon Barrel

    Ok, Placed the Chilean Syrah in the Barrels on 8-13. Tested it today, 10-23. Wow, I hit the sweet spot. I immediately racked and MBSed 5 gallons into a carboy for additional aging. It is REALLY interesting. Hints of peated bourbon with a strong oak back. It have about a half gallon left in the...
  6. Ebonheart

    5 Gallon Once Used Bourbon Barrel

    Luckily, we know that the barrel has peated bourbon in it two weeks ago (paper tag on the side confirms this). Should not be too much to worry about.
  7. Ebonheart

    5 Gallon Once Used Bourbon Barrel

    My dad showed up with a 5 Gallon Once Used Bourbon Barrel from the local distillery for me to have. I'm torn between using it for beer or wine. I'm thinking, since it's nearly Chile Juice season, I'll grab a red juice bucket and age it in the barrel after fermentation, ala the new trendy...
  8. Ebonheart

    Pick a Wine Kit & Win a Wine Kit Giveaway

    Winexpert Eclipse Ranch 11 Cab Sav
  9. Ebonheart

    Noriet - Trying to prevent those Horseradish profile

    As part of my annual juice run, we picked up Noiret this year. I've had many excellent Noirets over the years, including on the way home from New York, with that distinct black and white pepper profile. But, I've also come across some very herbacious and horseradishy profiles as well. I...
  10. Ebonheart

    New to juice buckets

    Best part about the buckets is that you can keep the buckets and re-use them at local places to get more fresh juice. I started with buckets, and it makes for a lot of fun and good wine. You can personalize your wine more than a kit, choosing yeast, wood, MF, etc.
  11. Ebonheart

    Cabernet Franc vs Cabernet Sauvignon

    I LOVE East Coast Cabernet Franc, as long as it has ripened well. Under-ripe gives it an almost green pepper taste and nose, but well ripened Cabernet France has a soft tobacco taste and nose. And, the East Coast growing season gives it a softer, near Pinot like body. Cab Franc is one of the...
  12. Ebonheart

    SWPA - Vines for ornamental/privacy fence.

    I have a home in a suburban town in Southwestern PA. The edge of the property is adjacent to a gravel alleyway, approximately 100ft long. It's a slight drop, with a 2 to 6 foot downward slope from the alley. It's pretty much full sun from sunup to 4pm. Currently, it's all bushes and weeds. We're...
  13. Ebonheart

    Best Yeast to make Frontenac

    I would have considered Lavlin 71B 1122 as well. Honestly, I had issues with my Red Star Pasteur Red yeast my first year, and generally reach for Lavalin EC-1118 for my French American Hybrid juices. Of course, EC-1118 doesn't play well with Malo Ferm, so I'm curious to see how it turns out. If...
  14. Ebonheart

    When does wine peak?

    The internet is a great thing, if it was a purchased wine. Look it up, you'll likely find a review. If not, look up the timelines for the region it was produced in. The AWS sends us a card each year with suggestions by region (sorry, Israel is not on my card :-( ). Worst case, just email the...
  15. Ebonheart

    Amphora/Terracotta gave me a thought.

    I guess one the "new" (re-discovered, more accurately) things in wine is fermenting and storing in terracotta containers. I guess, historically, these types of wines were sealed in the containers with a think layer of olive oil, which would settle on the top of the container and act as an air...
  16. Ebonheart

    Carmenere Juice Yeast Suggestions

    I have a bucket of Carmenere juice showing up early May. Looking to bring in Fermentation at 14%, and add Medium American Oak Staves during secondary fermentation. Need suggestions for yeast. I had great luck with Lavalin 43 on my 2014 Cayuga White and Chancellor, which I chaptalized to 14%...
  17. Ebonheart

    New grape growing in Kansas - What type grapes?

    I did my batch of 2014 Cayuga White Bone Dry, with some chaptalization to up the Alcohol % to 14%. It's tasting right now like a good Sauvignon Blanc. So that and the Seval and the Vidal should be really good. I'd look at some of the Hardy Reds to plant, like Marquette and St. Croix (The...
  18. Ebonheart

    Recommended vineyards Niagara on the lake

    It's been 10 years since we were there, but defineitly Inniskillin, Peller, Reif.
  19. Ebonheart

    Help!At the Clarifying Stage......lots of foam!!

    Another beginner here. I don't know much about this style of wine, but foam or CO2 means it was probably still fermenting, though at 15% must have been a high alcohol yeast. I'd rack it into another bucket or carboy and try to leave to foam in the original bucket. Take a hydrometer reading...
  20. Ebonheart

    Medium French Oak Staves+MLF'ed Chardonnay = odd taste.

    First time using MLF and Oak on Chardonnay. I went ferment, then MLF, then 5 weeks of medium french oak staves a month after MLF innoculation. Racked out the staves, and now I'm getting an odd, slightly woody, slightly rubbery taste in the Chardonnay. Definitely off a bit from the normal crisp...
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