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  1. M

    Secondary fermentation in Demijohn

    Hey Rocky, yes they are all properly air locked and for sure the cellar has more constant temperature and is cold and dark. My father insists on racking it one more time in a few months from now before it is ready to drink. Is this necessary?
  2. M

    Secondary fermentation in Demijohn

    My wine is currently in secondary fermentation in my garage at 22 degrees Celsius. What difference would it make if I rack and transfer to cellar in four weeks instead of two weeks?
  3. M

    Secondary fermentation in Demijohn

    Can you recommend a tannin product designed to use during bulk aging? Regarding Oak, chips or cubes?
  4. M

    Secondary fermentation in Demijohn

    Rocky, I can't thank you enough for your detailed responses, it helps a lot! What you say about home made bread, pizza and pasta sauce is so true...I cannot even pallet stuff like Ragu and Classico, yuck!!! For example, I don't like Liano, I find it too thick and full bodied. Some of my...
  5. M

    Secondary fermentation in Demijohn

    Bubba, we are 80km northeast from Marigliano. You are very close to Naples you lucky bum! Best pizza and espresso on the planet!
  6. M

    Secondary fermentation in Demijohn

    Thanks for the info Rocky. When you say "bulk" age, is that any different than what I currently do...that is leave the wine in 54 litre carboys in the cellar for one year before racking into one gallon and one litre bottles? Few more questions for you... -should I add Potassium...
  7. M

    Secondary fermentation in Demijohn

    I have never used a Hygrometer before so I don't even know what my target is to be honest with you. What I will do now is top up the demijohns up to where the diameter of the neck is constant. But my question is, should I stir or not? Like I mentioned it seems counterintuitive to me because I...
  8. M

    Secondary fermentation in Demijohn

    Results from this morning...
  9. M

    Secondary fermentation in Demijohn

    I am in Montreal Canada. We come from a village called Vezzara and the county is Conca Della Campania. We still own my dad's childhood home there. I speak fluent Neapolitan dialect. Tomorrow morning I will measure the SG and let you know. This year we bought half Merlot and half Cabernet and...
  10. M

    Secondary fermentation in Demijohn

    It is now 24 hours since pressing and pouring into 54L demijohns with air lock. I left about 5 inches of head space from the bottom of the airlock to the wine line. There is absolutely no indication of bubbling activity, air locks are still. What can this mean? Also, I read somewhere that...
  11. M

    Secondary fermentation in Demijohn

    Haha that is too funny. Both my parents are from a small village just outside the city of Caserta. I usually tell people that I am "Casertano" When transferring to the cellar (la cantina), we attach a wooden dowel to a hose. At the inserting end, we raise the hose about 2 inches so that...
  12. M

    Secondary fermentation in Demijohn

    Hi Rocky, thanks for the detailed reply. Your questions are WAY too advanced for me LOL. I am of Italian descent and my parents came off the boat in the 1953. My brother and I are carrying on the tradition the way we were taught. Only a few years ago we began to use bisulphate and yeast...
  13. M

    Secondary fermentation in Demijohn

    Hello, this is my first post. I am in the process of starting the second fermentation in six 54 litre demijohns. (First fermentation took place in plastic barrels with crushed de stemmed red grapes that was left to ferment for eight days.) I usually do the second fermentation in my heated...
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