Search results

Hey Rock. Thank you. Yea Mason had suggested the same thing. I’m gonna give that a shot.

thanks

Hey Guys Got a problem. I've got hydrogen sulfide in my wine, probably because of stressed yeast. I just got done degassing and splash racking it hoping to get rid of some of it. I read an article about using copper brillo pads in wine to extract the H2S. Does anyone have any experience...

I've read that you can also add Cabernet Franc and Syrah. Or is it just Sagio, Merlot and Cabernet Sauvignon?

Ok thanks for that.

thanks CD. Maybe I'll takes JGs advice and blend it with next years wine.

OHH...that I did not know. Does it take that long because of the Sangiovese grape or is that common no matter what grape you use?

You know jgmann67, I should've done that. I've already done my first rack, getting ready to degas. The purpose of this thread was for next year. I went to my local store the second week of October, and all they had left for red grapes was 10 cases of Merlot and 4 cases of Sangio. Looking...

thank you so much... that absolutely helps

Hey Thanks CDrew. I probably should've put this in a little more context. Yes, this is grapes not juice. To be specific, about 4 lugs on Sangiovese. I used RC212 and I did added Pectic Enzyme. I got the grapes late this year so there wasnt much of a choice. When you say Lallzyme, is that...

What grape variety can I add to my must to get a deeper color red in my wine? The last two years, the wine came out good but was on the lighter side. I've heard Alicante is a good grape for blending or maybe Petite Sirah.

I think I have a simple question about yeast nutrient. I'm not sure when or how to add it. Can I just sprinkle it into my must or do I mix it in with my yeast when I re-hydrate the yeast? If I can just add it to my must, how far in advance to I have to add it?

Thanks Fred I will do that.

Thanks NorCal. Part of me also needs to run through this for future batches so I learn, this is only the second pass at making wine and the first turned to nail polish remover because I done in before learning to swim. But I hear ya. I did taste it and it tasted ok to me. Thanks again

From what I've researched most red wines should be between 3.2-3.6. White wines being more acidic might be lower but, I'm not sure.

Thanks Scooter.

Thank you.

What can I use or how do I test the TA? How do I know of the TA is good?

Thanks John. I did add the 1/4 tsp at each racking. I didnt think of doing it with samples, that makes more sense. So lowering the pH will improve the taste?

My wine is sitting on a very thin layer of lees and its been racked twice, degassed and clarified. Its been sitting for about a month after adding Chitosan and Kiesolsol. I ordered pH test strips and just tested my wine. I plan on getting a pH meter to get a more accurate reading, but right...