Search results

I always use an airlock just to be safe. I’ve just always wondered how worried about oxidation due to headspace I need to be. Aren’t the sulfites supposed to help prevent oxidation?

So I’ve read about the different options when it comes to headspace to avoid oxidation: top off with a similar wine, use a smaller carboy, top off with some sort of gas. My question is specifically about the gas option. If I wanted to dose the top of my carboy with some gas instead of topping...

Thanks for all the advice folks. I guess I’ll just keep making batches and letting them age. Maybe in about six months I can start drinking my first batches.

I can definitely say that my first two batches lacked the tannin flavor on the tongue that I’m used to tasting in dry reds that are store bought. The other flavors I’m less certain about but I would probably say a bit tart, and some residual fruitiness.

Thanks, that’s great info! I’ll probably leave the sorbate out of my next batch. You said the tongue tingling was evident of a young wine? Or is that a degassing issue?

I apologize in advance as I’m sure all of these topics have been covered in the past. I’m new to making wine and just have a couple of questions. I’m starting my third kit and I’d like the wine to taste better in the end, however I don’t have a super developed palate so my standards are fairly...