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  1. crcarey

    Apple juice 13.5 brix - add sugar?

    I am making apple wine. I have apple juice with a sugar of 13.5 brix. Should I add sugar?
  2. crcarey

    Bottled mulled wine

    In the winter we love doing mulled wine In the crockpot. While wine tasting today we came across a wine called winter spice, it was amazing. Mulled wine In a bottle. Anyone ever make this and have any recipes?
  3. crcarey

    Bottled wine fizzy

    Hey all - I made some Chilean Carmenere in 2017. Was great when I bottled it (degassed and bottled with all in one wine pump) and have been drinking it and it has been pretty good. I had bottle about 4 months ago and tasted the same as it did the day I bottled it. Tonight I opened a bottle and...
  4. crcarey

    2017 merlot re-gassing??

    I opened a bottle of my 2017 merlot. It was good when I bottled it, degassed with all in one wine pump, added k metta. I have a had a few bottles and all was good. The last 2 bottles I opened were gas city. If I place my hand over the bottle and give a shake it blows of pretty good. Any idea on...
  5. crcarey

    Wild yeast - Juice pails

    I have made about 30 batches of wine from 5 gallon juice pails and have never added yeast or inoculated. I have had no issues of stuck or low alcohol fermentations. The issue I have is that my ferment seems to be really slow. To get below 1.000 it takes almost a month. My temperature always...
  6. crcarey

    First attempt at dragons blood - should I be worried

    I pitched my yeast yesterday morning and have this today at 5pm. Temp is 72, not much peculating yet. Thoughts?
  7. crcarey

    Allinonewinepump - degassing prior to bulk storing??

    After the primary ferment and racking for bulk aging do you guys use the allinonewinepump to degas some prior to bulk aging? Historically, I have gravity racked and bulk aged for 5 months then used the allinone for degassing and bottling. I feel though all the sediment doesn't completely drop...
  8. crcarey

    Floating particles in red wine

    Near the top of my carboy I have some floating particles. I fermented until I reached a sg of .990 then racked and moved to bulk storage at a temp of 55f(2 weeks ago). Think the particles just need time to settle? I have not degassed as I was waiting few months until I got closer to bottle...
  9. crcarey

    Bulk aging after 5 days

    I started a batch of wine from pail juice. After 4 weeks and a few days my SG reading was at .990. I racked and moved the carboy to 55 degrees to bulk age. After 5 days here is where I am at. Please see the attached pic. Do you think I have anything to worry about for this normal? Maybe let it...
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