Search results

Hi I’ve been making wine now for 2 years. Honestly I’m getting tired of cleaning bottles every 2 months. Are there bigger storage containers I can use to put my wine in? I would prefer a 1 or 2 gallon container that I can pour wine from for say up to 2 weeks. Almost like a box wine...

Do you think all the foam I produced by whipping the top of the wine will ruin it? The foam went away after a few hours and the wine is settling nicely. This is the my 6th kit I have no idea why I dd the bonehead move of agitaing the top as well as the bottom of the wine. I know from reading...

How would it get agitated if its bottled on a wine rack at 55 degrees? I need a better airlock for my glass carboy. I don't think its airtight around the bung hole

Hi, I think I figured out my mistake. I was also agitating the wine near the top. I was creating foam by introducing O2. Its already dissapated. I think I will be fine. Its a winexperts Lodi Ranch 11 Cab. I've made this kit before and loved it. temp is 73 I use drill with two paddle...

Hi This is the 6th kit I have done but for some reason I cant get the foam to disapate from the wine. I followed the directions correctly. I am using a cordless drill to de gas the wine. I am thinking the gas will eventually bubble off? Thanks Dave

Thanks fellas! I've got it back to 75 degrees now.

Hi, This is my 6th kit. All has gone well so far. Now its summer in Utah and I make the mistake of doing my primary fermentation upstairs where I have all winter. The temperatures got in the mid 80s for sure. Its day 3 and the airlock is still bubbling. I moved it to the basement where the...

Hi, Just curious... If I am going to age some bottles for say 5 to 10 years would 1/4 tsp of Kmeta be sufficient to age that long? I am adding 1/4 tsp Kmeta before I carboy age for 3 months and then I was going to add another 1/4 tsp kmeta before bottling. I was wondering if that is enough...

Hi Guys, Not to drive you crazy with this bulk aging thing but my directions say this: NOTE: If you are not bottling at this time you must remove the bung and airlock and replace them with a solid rubber or silicone bung. This will help to prevent oxidation until you do bottle. If you...

I was thinking about bulk aging for 6 months but didn't want to add so many sulphites. When the wine is in the bottle for years no extra sulphites are required. Is the reason for the sulphites every 3 months due to the introduction of air while being racked? Does the airlock prevent oxygen...

Thanks for all the great advice! I really am enjoying this new hobby. Right now my Malbec is in the stabilising and clearing stage. My airlock seems like it never bubbles. During the bulk aging period I am planning 3 to 6 months. Will there be much degassing occuring? I was just going to...

Thanks. Would keeping an airlock on for a few months be a bad idea?

At what temperature should you bulk age? I am planning on only bulk aging for 3 to 6 months before bottling mostly to allow the sediment to settle one more time. I am going to use an airlock while it ages. I have a choice between 50 ish and 70ish degrees as places to age my wine. Any help...

Great! Thanks The only thing is this my first batch of wine. I hate to pour store bought wine into my carboy to top it off! Oh well! Do you think 1/4 tsp will be enough to age it for a while? Also I was wondering what temperature and how long to age it in the carboy? Is it ok to use a...

Thanks! Great info. I guess if I get serious with this wine making I need a few glass carboys! Buy the time I buy all this stuff my wine will only cost 30$ a bottle!!! Can you age in carboy without a vacuum pump? My friend said he tried to age in a carboy and had the oxidation ruin his...

Ok Maybe I should get a few more carboys. Do you think plastic is ok? The big questions I have are: How much and how often to add sulphates in the carboy? Do you need to top off the carboy ( with similar wine) when aging? Do you use an airlock or solid bung? What is a good vacuum to get...

Thanks! Do you think bulk aging in a carboy vs in the bottles will yield a better quality of the wine? I am going to use my drill and stir the CO2 out tomorrow. I would like to think these kit companies want you to produce a good wine so you'll come back for more. I guess I could buy a few...

Hi, I found the online store House of Homebrew to be pretty good on prices for kits. Does anyone have a good recommendation on where to get wine kits?

Thanks! The directions say after 10 days in stage two bring the SG to 0.996. If not there wait two more days to get there. Mine has been at around 68 to 70 degrees, hence the need for more time. I am following the directions and being extra sanitary so I will have faith it will taste good in...

Hi Quick question. I am on stage 2 on my winexperts malbec. I am at 0.998 SG I need to get it to 0.996 before proceeding to the stabilising and clearing stage. I tasted the wine right now and it tastes tart. Is that normal? I know I have a ways to go with the process. The grape juice...