Search results

It's possible that it became agitated during racking, since I kept having to remove the autosiphon and unclogging it from grape skins. But at the very beginning of the racking, I began the siphon, and gently placed it towards the bottom, where I was expecting to feel it come to a rest on the...

It is Cellar Craft Showcase, Amarone style. I guess I'm a bit confused. Gross lees are the leftover bits of fruit that sink to the bottom of the wine, right? In our case, there was never really a solid layer of that - just a sort of pulpy liquid towards the bottom, a lot of which was removed...

I guess I should update: the wine settled overnight, and the pulpy foam disappeared. However, there were apparently more grapeskins sucked up by the siphon than I had thought, because there is now a layer of them on the top of the wine. Much less than we had during primary fermentation, but...

Thank you. How long would it be okay to keep that stuff in there, though? It was in there for ten days during primary fermentation, and the instructions I follow say we should take another ten days for secondary. Would it be okay for that to be in there for that long, if the intent was for it...

The kit we got came with a package of what looked like grape skins/crushed grapes that were added directly to the juice. During the primary fermentation, it seemed like the grape skins sort of separated from the rest of the material and floated to the top, but the crushed grape innards that the...

Hello, just started my first batch of wine with my father, and I would like to make sure it goes well. It's an Amarone wine. At the beginning of primary fermentation it had a SG of 1.085, when we moved it to a carboy for secondary fermentation it had an SG of .998. It's being kept at a temp of...