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  1. J

    MLF and kits

    I also let the SG and lack of fermentation (using a water lock) govern when to start racking the wine from the primary. Then bulk age for at least 6 months in the carboy. I have done some bulk aging for a year, but haven’t done any longer than that. Agree that bulk aging results in more...
  2. J

    I may change my views on Rosé Wine

    True, EC1118 is a Champagne yeast, but usually selected because it’s an easy yeast to get started and can take higher alcohol levels. Good choice for red or white wines is why it is usually packed with most kits.
  3. J

    I may change my views on Rosé Wine

    RJS kits have worked fine for me as have Wine Expert kits. I do play around with them a bit by not making them to a full 6 gallons, occasionaly adding a bit (teaspoon) of Citrus (Lemon, Grapefruit,Or lime) zest. I even tried a small amount of French Oak on one batch. Changing out the EC1118...
  4. J

    I may change my views on Rosé Wine

    We make a lot of Rose’ here in Texas, I run it until no bubbles in the primary. It comes out dry to very dry (0.992 SG). Great drinking in the hot Texas Summers. I also cut the kit size down to 5 or so gallons, and play with the yeast, sometimes mix in Champagne yeast. Usually leave it in...
  5. J

    Kit, Second fermentation question:

    I usually go by the SG, but extra time never hurts. My Cabernet hit 0.994 at about day 9 or 10, just left it alone until all bubbles stopped at day 16, 0.992 SG. I do like a dry wine though. I racked the wine from the primary on day 17, degassed and added the clearing agents. I let it sit in...
  6. J

    Other Tweeking Cheap Kits

    Joe, never have had a box to think in. Have always been told that I was too curious for my own good. Life is an adventure.
  7. J

    Other Tweeking Cheap Kits

    Small tweaks can have amazing results. Started a kit Cabernet Sauvignon with oak and dried grapes. Had some leftover Shiraz fresh grapes so macerated them and put them in with the Cabernet raisins. It is now in for some bulk aging. A taste during racking from the primary fermenter to the...
  8. J

    Inert Gas

    I use Private Preserve inert gas (Nitrogen/Argon). It comes in small cans (spray paint size). I use it to preserve the wine in bottles that we don’t finish, and also in the headspace of my 6 gallon carboys. Get from Amazon. Wouldn’t work well for those that are making really large amounts of...
  9. J

    Saudi Arabia

    Some friend’s made it and it was OK. Have made some myself there. Bahrain is much closer than Dubai, just a short drive across the causeway and through customs of course.
  10. J

    Saudi Arabia

    Expats do make wine in Saudi, but you have to know who they are. Most of the expats are in the ARAMCO camp in Khobar near Dharan on the coast. Not really allowed, but as long as the expats don’t push it, it is ignored.
  11. J

    2nd racking / degassing and bung advice

    If you don’t want to top up, just get a can of wine preserve inert gas (Argon, CO2, and Nitrogen) and put some in the carboy Headspace. Also add some K meta to scavenge the O2. The wine will also outgas some additional CO2 so no real problems. I do this when racking or bulk aging in my 23...
  12. J

    Other Tweeking Cheap Kits

    Joe recommended the Grapefruit zest for my Rose’ a while ago, worked out great. Have tweaked that tweak by changing the amounts and also adding a bit of Lemon or Tangerine. Also works great with Chablis. Have found that 2 tablespoons is about right.
  13. J

    Headspace question

    I don’t top up during the primary or secondary fermentation as the CO2 produced takes care of that. I also sometimes use a gallon to make some sparkling wine (especially Rose’) and don’t want any Potassium sorbate in there (lots of it in commercial wine) killing off the yeast. topping up for...
  14. J

    Anyone had a Red Kit take a really long time to ferment?

    Just give it time, time is your friend. I often leave my wines in the primary for 3 weeks or longer, and it doesn’t seem to hurt it a bit. I like my wines on the dry side and try to use as much of the natural sugar up as possible. I take it that the 23 degrees is C? Low temps will take a bit...
  15. J

    Potassium Sorbate

    True that Champagne uses corks, and I do make sparkling Rose’, but I use Belgian corks for bottling that are much denser than those that I use for wine. really put a bit of strain on my Portuguese wine press to get them in. I do drink those after about 6 to nine months also, where my wine can...
  16. J

    Potassium Sorbate

    I just tried a bottle of 2017 cab bottled after a year in bulk aging In 2018. It had fermented down to 0.994. Did a bit of degassing with a paddle on a hand drill. It had been in the bottle for almost 2 years. No fizz. I suspect that any CO2 would have come out through the corks.
  17. J

    Fermenting Rose

    My Rose’ is still ticking along, been 10 days since I pitched the yeast. Smell great and looks good. S.G. is almost down to first racking, just below 1.000. I like my Rose’ on the dry side, so will let it go a few more days.
  18. J

    Started a French Rose

    Started our Rose’ yesterday, no fpac, but 1/2 tsp of orange zest and a mix of EC1118 and Red Star Premier Cuvée Champagne yeast. Initial SG is 1.092 and it is happily bubbling away. Did two batches last year and did the Grapefruit zest on one and a mix of Grapefruit and Lemon zest as suggested...
  19. J

    Finished pruning now to spray

    Wonder if “Dormant spray” would be good, I use it on my Peach trees. Basically mineral oil in solution. Suffocates any eggs payed on the bare branches. Good if you have pets.
  20. J

    What are you making and what have you made ???

    Making a Shiraz, mixed both EC1118 and some Gran Cru Champagne yeast and they started off slowly. That was expected as the brewing room averages around 70F during the Winter. Will just take a bit longer to get down below the 1.0 SG point. No problem as wine making is a Patience sport.
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