Search results

<<Racking on top of lees>>Yes, I did the same with a batch of beer the other day, and am just heating some invert to do the same on top of my previous batch of skeeter that went to secondary this evening.

First batch of SP clearing right now. What a fantastic idea. I made some Limoncello over the holidays, and just happen to have a number of bottles sitting around, waiting to be drunk. 375 mls here we come!

This thread has slowed down a bunch, but lots of good info from earlier. I've just started a batch. I'll keep everybody posted. Inverted sugar, bentonite, 3 berry plus sweet cherries.

I racked a batch of Sauv Blanc from primary tonight, looked at the bottom of the fermentation bucket and said: "It would be a shame to let that good yeast go to waste." I've always wanted to do a Skeeter Pee, so I'm in the process as we speak. Best, Fran

I'm coming off a Turkey day bottle-athon, and I can attest to fine results from a long time (18+ months??) in carboy bulk aging. I wouldn't age that long in traditional secondary, as you're going to have yeast flocculate that will break down, which is going to give off flavors. If you want to...

Dhaynes, Thanks for a well written article. Very well done. Best, Fran

I actually go to secondary in a 6.5 gal, which provides the head space for degassing, and then rack to 6 for stabilization. I top up with a bottle or two of the closest thing I can find at the liquor store to what I'm making.

You guys are right. I'm thinking of a Selection Muller Thurgau. I do have the Voignier in secondary, the MT is now in Bulk aging. And I have an F-Pack with this year's Riesling :)

TCS, Everybody here made that first kit wine and was a) impatient, b) excited, c)a bit let down, and d) ultimately amazed; "I MADE this." Pinot is a difficult grape even for professionals. It too was my first purchase, because I like you love the varietal. Mine went into the fermenter last...

By A Thread: How much of the F-pack did you use? I put about half of mine into the primary, and then backsweetened with the remainder. I have mine in bulk storage right now, I didn't start it until about Feb or so.

I bought the Selection, if I recall, it might have been in the top 100 in the Dec 2013 Winemaker. I fermented in September, bottled in Decemberand have had a couple of bottles. It is quite good. I have never made the WV PG(although some others), but I think you may be looking at a...

Dhaynes: Cab has been in bulk storage since late August, Pinot since Mid Sept, Merlot Mid Nov. I rack about every 3 months, and get a bit of a taste. They are definitely going to be very good. Turock: What you can't really see in that picture is that the Viognier still has an airlock. It is...

I've got to admit that I've been a bit tardy in getting from carboy to bottle, but as I was rummaging last weekend I realized I had a pretty good picture if I organized a bit. Thus: Left to Right On the table: Back Row: 5 Gal Apple Cyser, 6 Eclipse Sauv Blanc, 6 LE2013 Viognier...

Steve, While I think most here will leave sorbate out unless back sweetening, I also followed directions to the T for my first kits. Time heals all (most) wounds. I'd bet that the Triumph is going to be far better @ 18 months than 6. By that time the sorb ate and 'kit taste' should be gone...

I just pitched my Riesling Sunday. However, I immediately pushed it into my cool corner. I'm gonna run down now and see what I've got going. 59 deg F and a nice slow ferment. I'm with Dr CAD and of the 'go slow and keep your aromatics' school of whites. But you have to be ready to have...

I ordered and picked up 2 of the Triumphs a bit ago. I figured that a nice red blend would be something that could hang around a while. I haven't gotten them started; this might be my first batch in my double fermenter. I just picked up a couple of 5 gal oak barrels, so now that I know they...

Howdy Jumby, 6 months is a good time to shoot for. As to airlocks, I've gone to a new method, using silicone bungs that burp. When you go to bulk, active fermentation is over, so you won't have lots of pressure to release. By using the bung, you don't have to worry about checking the liquid...

Awesome! Looks like a good start, but quite a bit of work. Perhaps you've got a new career in the offing. Best of luck, looks like a great opportunity. Best, Fran

Howdy WS, and welcome to WMT. I'm about to make my first wine with elderflowers, also a WineExpert kit. I did see a post from somebody over here (maybe RichMKE??) where he or she said that the leftover flowers in the primary fermenter scratched the sides when cleaning, and that in retrospect a...

Howdy Steve, Scott. Welcome to WMT and don't forget to tell us what you're up to, and if questions arise, ask away. Lots of friendly folks who'll offer up their hard learned knowledge. Best, Fran