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  1. R

    Oxygen

    CDrew, no offense is taken. I'm here to learn and exchange ideas. Pointing out flaws in my thinking is definitely welcome. Are you thinking the wine will cycle on a first in first out basis? I assumed it would mix up and always be a blend of everything that ever went in it. And yes it's...
  2. R

    Oxygen

    pullin a few bottles off per week, most of the wine continues to age, and eventually i will end up with a blend, some of which has been in there for years. like a one-barrel solera system. plus i need somethin to drink, and would rather enjoy a slowly improving blend than drink unaged until the...
  3. R

    Cracked spigot

    okay thanks. and ya there is water sitting around the bottom of the wooden barrel stand, as the barrel is perpetually dripping. the water from the thaw is seeping into a sump hole where it is contained (and runs in to drainage tile should the level elevate enough). this sump hole is...
  4. R

    Cracked spigot

    Okay thanks. I'm running fans and dehumidifiers trying to prevent mold as some parts of the exterior have been wet or sitting in puddles despite my best attempt to regularly wipe it. It's been at about 60 when the crack developed. I put the dehumidifiers to run continuously hoping to dry...
  5. R

    Cracked spigot

    So I'm curing a new barrel and noticed a crack in my spigot. It is wide enough that it would dump the whole barrel in a couple hours if it was leaking, but the crack is currently dry and no signs of it having leaked. I'm concerned about gambling 100L of wine on a cracked spigot, but I'm also...
  6. R

    Oxygen

    if i were to open the barrel on a weekly basis and top it up, is there any reason i cant bottle up a weeks worth of drinking from the spigot before i top it back up each week?
  7. R

    Oxygen

    ya, so im still planning to limit oxygen as much as possible. but being a noob, and diving in head first with a 100L barrel, im concerned that i will mess it up. if fortification to 20% and slightly lower PH is what makes madeira able to handle the oxygen, is it reasonable to fortify and...
  8. R

    Oxygen

    So everything I read says oxygen will ruin my wine. All sorts of spoilage faults will occur. But then there's madeira wine purposely oxygened right out and lasts forever. Is it merely the fortification and acid that makes it able to handle this? Or is there more to the story? Whatever they...
  9. R

    The last little bit

    The amount in the barrel below the spigot. How do I get it? Alternatively, can I just pour a few bottles from the spigot and top the barrel up with fresh stuff every time? Or will my spigot get funky?
  10. R

    Distilling

    Hypothetically speaking; if I were to move to a country which permits home distilling, and I were inclined to try my hand as such a thing; does aging wine prior to making brandy give the same effect as aging brandy after distilling fresh wine? Do oak flavors in wine transfer to the brandy...
  11. R

    Acid & so2

    I was hoping any gas stuck in the wine would help preserve it? I plan to top up the barrel weekly How long should it sit in the carboy once fermentation is complete before racking into barrel? You say degas in carboy.... do you mean stir it up to let gas out and then let it sit afterwards...
  12. R

    Acid & so2

    Noob here. Got 100L of argentia ridge shiraz from costco brewing up and headed for an aging barrel (skipping fining, stabilizing, degassing). Once it ferments down below 1 I'm adding the potassium metabisulphite pack that comes with the kits and racking into the barrel. I'm thinking of adding...
  13. R

    Spigot & curing

    If the binding from swelling holds the spigot in place can it be removed and replaced after the wood has swollen or should the barrel be dried out to install the spigot?
  14. R

    Spigot & curing

    It had maybe 10-15 litres in it last night and this morning I put another 20L in it. There's a steady stream pissing out at one spot. This is my first barrel but I can't imagine it sealing up. Is this normal?
  15. R

    Spigot & curing

    I couldn't find my mallot so I used a really small hammer and a hockey puck. I only have it a few light taps. It didn't seem to be moving at all so I stopped. This time of year I can barely smell the chlorine from the tap and can't detect it at all after a couple hours.
  16. R

    Spigot & curing

    The spigot makes me nervous. No threads just crammed in there by hand. That's gonna hold back 100L? Seems to me it's gonna get pushed out. Also, to avoid chlorine I'm running water thru two brita filters but at this pace it will take me days or all week to fill the thing up. Is it a problem...
  17. R

    barrel noob

    2 months was just so that i dont end up eating an oak tree or drinking vinegar. i figure the quicker i go the less can go wrong. i do need to figure out how to slow it down tho, cuz i cant drink 50L every month haha. or could i...... hm..... i dont mind sediment. doesnt take a chemist to...
  18. R

    barrel noob

    i have a couple batches in primary right now that wont see the barrel. okay so i can skip the kieselsol, chitosan, and potassium sorbate, just into the barrel with potassium metabisulphate and i'll be fine? (cloudy i consider fine, poisonous or undrinkable is all im trying to avoid) how long...
  19. R

    barrel noob

    okay so the sorbate is definitely safe to skip? only reason im doin 2 months is so i dont over-oak given that its a new barrel and the kit gets oak chips during primary. i could always let it over-oak and save them to cut with less oaky batches later. how important is it that i let the wine...
  20. R

    barrel noob

    i will choke back whatever is safe and alcoholic haha. but i am doing a few batches by the book and straight to bottle first, so i have comparison. my concerns are more about the process of skipping a bunch of steps and additives and just tossing it in the barrel when the bubbling stops? will...
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