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    My winemaking re-boot with question about cab kits

    So, I've been away from winemaking and the forum for a few years (because, life) but I'd like to get back into it by starting with a 1 gallon kit of cabernet sauvignon. I've been looking at kits and find 1 gal kits from Fontana, and WineXpert. I was hoping to get a Master Vintners kit but I can...
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    Update: Removing Corona ink labels

    The star san solution is still working. I wiped 10 bottles today that I just put into solution yesterday. Also the 5 bottles that wouldn't come completely clean yesterday, and were put back into solution overnight, came clean with an easy scrubbie wipe today.
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    What is proper level for bottling wine in beer bottles?

    That's exactly what I did. I capped 50 bottles tonight and filled to the top then lifted the wand to leave about an inch of headspace. I wanted just enough space that it didn't run down your chin when tilting the bottle for that first sip. :h
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    What is proper level for bottling wine in beer bottles?

    Thanks for the reply. I was just wondering if I should be concerned that too much headspace could increase the possibility of oxidation in the bottle.
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    What is proper level for bottling wine in beer bottles?

    I'll be bottling some SP in beer bottles with press caps and wonder what the proper fill level is? For corked bottles I strive for 1/4" below the cork. Beer is usually bottled with 1 or 2 inches of headspace. I'm thinking I should fill to within 1/4" below the cap but I wonder what others do?
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    Update: Removing Corona ink labels

    I know that removing Corona ink labels has been addressed in previous posts but this is the simplest method I've found after having read the other posts so I thought I'd share the process. This works for 12 oz and 7 oz Corona Extra bottles. That's the only thing I've tried it on. I use a...
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    SP: Add sugar with final bottle of lemon juice?

    Thanks for the reply Arne. Yeah, I was surprised at how well it seems to be going (knock wood), with the difficulties that I've read that people have had. I think that going with a yeast starter really got it off to a running start. It was bubbling the first day and has been steadily cooking...
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    Skeeter Pee Acetone Smell

    How did this batch turn out? Did you ever figure out anything about the acetone smell?
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    How many gallons of Lon D's Skeeter Pee have been made?

    So, with your 50 and my 5 (first attempt) that brings the total to: 2689 + 50 + 5 = 2744
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    SP: Add sugar with final bottle of lemon juice?

    Thanks 4score. I do understand that I need to ferment dry & about the SG & all. I've already calculated the final abv to 995 dry & I was a little concerned that it's going to end up below 10%, hence the second thoughts about adding more sugar during the primary fermentation to increase the final...
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    SP: Add sugar with final bottle of lemon juice?

    Yeah, you're probably right that adding a quart of lemon juice won't change the abv by much. Just started getting a little paranoid when I realized that from 1070 to 995 was only going to give me about 10% and that's before adding the additional volume of lemon juice. I'll probably just see how...
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    SP: Add sugar with final bottle of lemon juice?

    I'm new at wine making and have 3 batches (5 gal SP, 2 gal peach, 2 gal Apfelwein) in progress, but none finished, so I have a newbie question. I'm making my first batch of SP and using Lon's original 5-gal recipe, except that I made a yeast starter with EC-1118 instead of slurry. It's...
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    Primary SG at 0.992 ... is fermentation complete?

    And the sorbate is to kill off remaining yeast to prevent additional fermentation due to the sweetening?
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    Primary SG at 0.992 ... is fermentation complete?

    Thanks for the input folks. As always there are slight differences of opinion so I'm going to go with what I think is the gist of all that's been offered. It looks like there's no real downside to racking off the lees (as long as I do it with least amount of exposure to oxygen as I can) but...
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    Primary SG at 0.992 ... is fermentation complete?

    I've got two gallons in two, one-gallon jugs. Original intent was for both to be dry but I'm thinking that I may want to back sweeten one just to try the taste and to give me a little variety in the final result. When I transferred from the primary I brought over all the lees into the...
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    Hello from North Carolina

    Thanks Kim. Nice tag line. Looks like you're up there in gold country. Ever do any panning?
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    Hello from North Carolina

    Hey Henry, Thanks for the welcome. La Place is my fave around here. I know the owners and our common link is that we both originate from Louisiana. They're actually from Laplace, La, hence the name. They make their own sausage and their cajun cuisine is authentic. I don't get there very often...
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    Primary SG at 0.992 ... is fermentation complete?

    My first batch of wine. Peach wine from fruit and beginning SG was 1.100. Full details about the batch in this thread: http://www.winemakingtalk.com/forum/showthread.php?t=50605 I transferred to secondary with air locks yesterday when SG was at 0.992. I think I should have caught it above...
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    First batch ... suggestions/feedback please.

    Thanks for the link. That looks like some high-dollar equipment. I was thinking more along the lines of an inline UV, like I have on my RO water filter system. But, Ive done a little more reading on it and it looks like it would take more than I expected. Maybe I'll look into as I get more...
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    First batch ... suggestions/feedback please.

    I guess I'll just wait an see if any of the peach flavor comes through. Best I can remember, all of the peach wine recipes the I researched called for 2-3 lbs per gallon, so that's what I was going by. I think for sure that, on my next batch, I'll go with what you said, 5-6 lbs. Live 'n learn...
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