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  1. J

    Grommet Problem

    So, I have a new batch of Finer Wine Pinot Noir started. Get it all mixed in my bucket, put the lid on, go to put the airlock in and the grommet pushes through the hole and yo the bottom of the bucket. So, I have no way of actually sealing the bucket. I’m punching down every day and it’s...
  2. J

    Moving

    So, I have a Brunello that it’s been 2 months since my first racking. I was planning to Carboy age it for longer than I usually do. Usually, I bottle other wines at three months after the first racking and let it bottle age from there. But, now I’m all of a sudden moving this week. I’m only...
  3. J

    Yeast for Brunello

    I just received a Wine Expert Brunello Style Reserve Limited Edition. It came with two yeast packets. Bourgovin RC212 and EC1118. I would prefer to replace the EC1118 with something else. I found that BM45 is very good for this grape variety. However, one site says it has "high nutritional...
  4. J

    Italian Wines

    So, I have only made French types of wines. I would like to delve into exploring Italian red wines. So, what’s your favorite? I’ve been thinking about one of these. Super Tuscan Sangiovese Nero d’ Avola Barolo Nebbiolo Any others I should consider? Favorite?
  5. J

    Juice Buckets

    OK, I'm wanting to find some good and unique Italian wines to make. One of them that I am considering is Nero d'Avola. I've found a source but, they only come in juice buckets. And, the dealer is about 2,000 miles away and claims I can not order it on line due to needing to be refrigerated (I...
  6. J

    Wine Kit Ingredients

    If I buy a decent kit of $100 -$200, what is added to the juice? Meaning, is the juice, just juice? Or, are colorants, artificial flavors...etc. added to the juice? I looked on some sites and I can't find a list of ingredients anywhere. Thanks,
  7. J

    Chardonnay

    Ok, so, back in February I stopped by a nice restaurant in Manteo, NC. I ordered a Chardonnay and it was amazing. For the longest time, I have thought about how to describe it. Finally, I read an article on Chardonnays and they described it as buttery and claims it comes from malolactic...
  8. J

    To Oak or Not To Oak

    I understand that oaking a wine and how much is more on preference than anything. I'm currently aging a Chilean Malbec that has had French Oak heavy toast sticks in for two months and I will rack again next weekend, then bottle sometime after that. I'm then going to start a Shiraz and then...
  9. J

    Wine work bench

    I’m putting together a wine cellar. Ok....it’s a small room in the basement that isn’t being used for anything else. Anyway, I’m going to build a wine making work table. Used for storing aging carboys and racking type activity. My main question is, what is the optimum height? Normal...
  10. J

    Oxygen

    Ok....what’s the scoop on this? I first learned that once primary fermentation is done, oxygen is your enemy. That’s why you want to keep the carboy as topped off as possible with an airlock. However, now I’m reading about barrels and how they are great , in part, because they allow for some...
  11. J

    French or Italian wine kits

    Is it possible to get a wine kit from grapes grown in these countries? For instance, I'm interested in making a Pinot Noir and thought it would be fun to make one with grapes actually from Burgundy France. But, all the kits I find are either from Australia or California. Thanks,
  12. J

    Christmas ideas

    So....my kids always ask what I want for Christmas. Three kids all in college....so, they go together and might spend $75-100. I’m new to wine making. So, what’s a good gift idea to tell them?
  13. J

    Oak spirals

    Can they be reused? I’m making my first kit. It’s a Chilean Malbec. It came with chips to use during fermentation. I’ve also read on here than people suggest over oaking. So, I thought maybe I would buy some spirals to add while it’s aging. But, if I buy some, I’m interested in reusing them...
  14. J

    Malbec

    I'm going to be starting a Chilean Malbec kit from Master Vintner tonight which will be my first kit wine. I have two questions: 1) I read through the "Top 10" advice thread for kits. Great advice. I would love to have ideas on how to make the kit wine even better. So, I plan on over...
  15. J

    Cabernet or Pinot Noir

    OK....my first wine I'm making is a rhubarb wine and I think it's coming along very well. I plan on bottling in November. So, I've been thinking about what I should make next. I have enough rhubarb in the freezer to make another batch, but I'm not convinced my wife is going to like it. So...
  16. J

    Cabernet or Pinot Noir

    Sorry for the double post but I don't see how to delete it. Mods, please feel free to delete this one. Thanks and have a fabulous day.
  17. J

    Bottling/aging question.

    I found out a friend of mine has been making wine for years. So, naturally we talk a lot about it. Very surprised that I’m aging my wine in the carboy. I guess he ages his in the bottle. is there any benefit of doing that? I’m looking at the amount of lees I’ve racked off of and can’t imagine...
  18. J

    Bing Cherries

    I'm trying to come up with something unique for my next batch of rhubarb wine. This morning, I got to thinking about using bing cherries. Has anyone tried it? It would give it a unique flavor and add color....I would think anyway. Thoughts?
  19. J

    Designing labels

    I know there's sites you can use that help you design labels and then order them from the site. Is there a commonly used program that you use if you want to design and print your own? Word? Excel? Paint??? Thanks,
  20. J

    Wild Plum Recipe

    Hello, I've contemplated at some point using wild plums in my rhubarb wine. I see below there's a plum wine thread, but I think that's more about domesticated plums. I have tons of wild plums around me. I would like to make a gallon of it this summer to see if it is even worth messing with...
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