Search results

I figured this would be the case and secondary fermentation would take longer. thanks for the reply.

I do not have an actual grape crusher (on the list for next year), but I use an apple crusher to crush my grapes. I have noticed there are a lot of berries which were not crushed in the initial 'crush'. Should this be a big concern or will the skins naturally break during the fermentation...

I have been using Sunfresh for several years now and Jay has always been good to me. I have friends that use CFP and are happy, but I agree that SF is a few dollars cheaper.

Thanks! I looked at their website but did not see any info on prices... What if you remember was the average price? I am paying about 41 per lug and 60 per bucket in Pittsburgh.

Have you tried Jay at Sunfresh? He is cheaper than Consumer on most. I only paid $41 for cab grapes form Jay.

I live in Louisville KY and have not found any produce places or winemaking stores who sell fresh grapes from CA. I was wondering if there are any members in the Cincinnati, Indianapolis, Nashville, or St. Lewis areas where they are able to buy grapes? I currently go to Pittsburgh each year (6...

Nothing but Frank Sinatra!

Any suggestions on blending ratio with these? Or, just find a mix of my own? JB

Interesting---- but what would I do with 6 gal of it LOL

All, I have 6gal of Chardonnay that ended up 'hot' (High ABV) because I didn't believe it was already finished so I added more sugar...) I have learned my lesson.... BUT I don't want to throw it away... I was thinking I would blend it with a lower ABV wine but not sure which one would be a...

Well, 3 weeks later and SG is down to 1.010 in primary so I racked the secondary. I will let this sit 28 days or so then see where we are at. Still smells and tastes fine. There is hope yet, just a S.....L....O...W batch.

Where did you order everything from? Wouldn't mind doing some mid-year wine. JB

Thanks Rocky--- It tastes good still, just "hot" as you said.... It's still bubbling away, so I'm letting it go for another week before moving it to a secondary carboy...It is just slow which I am assuming due to the higher alcohol content. I had originally planned to add some dried apricots to...

Basically what happened is I got a juice pail that was already almost fermented out. I didn't pay attention and went ahead and added more sugar to the mix as I wasn't thinking and was just looking at starting SG......So this batch will not ferment dry (hopefully when all is said and done it will...

I will end up with 6gal of Chardonnay that did not turn out just right (my error...long story) but don't want to dump it. What would be a good wine to blend it with? I'm thinking after I bulk age it I will put it in 6gal jugs and blend 1 gal at a time. I plan on having a peach/chardonnay, but...

So according to the bucket, the starting Brix was 21 which equates to 11% potential alcohol.... I get that LC1118 will go as high as 18% so I should have another 7% to play with.... Just curious on why it has not "restarted"..... If I could just get it down to 1.10-.12 I will be happy... it will...

Thanks for the info... It's still producing some gas as the airlock has the bubble pushed...just not bubbling.... I'm going to continue to monitor and stir... if nothing happens in the next few days I guess its the worst and I will dump....ugh........

We sampled the juice and it didn't have an alcohol type taste to it... But shouldn't it have restarted when I added more sugar and yeast?

When you say-- anything irreversible.... do you mean dumping it down the drain? if nothing happens, I am assuming it is not salvageable, correct? I am assuming it was this falls harvest as they vendor only have a few left.

Saturday.... Also, temp was 72 and yeast was hydrated according to instructions, LC-1118.