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It’s been 2 months since being opened

I don’t think it’s co2, if I give the carboy alittle swirl it turns milky and blends into the wine, and re forms a few hours later

Hey I have a few reds in bulk and the other day I noticed my Amarone had a thin white milky ring on the very top (I attached photos) is this something to be concerned about? I haven’t opened it since being transferred to bulk and has a good seal on the bung

what do you guys think if I was to anchor wire from a support behind my gutter? It would act as a trellis, This would give me 18 linear feet per vine, I attached a photo for reference

Thank you for the response, do you think I would have a high fruit yield with just 2 vines planted? Giving each plant 6 linear feet?

Haha thanks I’ve always wanted one so last year I took the plunge, love it, use it at least 3-4 times a week

Thank you for the detailed response, it may be hard to see in the photo but I do have 4 support guide wires across the posts, starting at 24” from the ground, I’ll attach another photo with what I plan on doing, but I think your right, 3, wide of space is gonna be to tight for growth.. am I...

I decided to buy a few vines from double a vineyards and grow my grapes with the hopes of making a few gallons of homemade wine, 2 Cabernet, 1 merlot and 1 Malbec..I built a 12 foot Long trellis in my side yard, now I know it’s probably alittle small for 4 vines but what would be my best method...

Hey guys so I have a Fwk Grenache rose in bulk, out of curiosity if I wanted to try and make a couple of sparkling rose can it be done if I already followed the instructions that came with the kit and added all the additives? And if so what would be the best time line and procedure to follow?

I like the tart Cherry idea, I’m going to look into it, thanks!

Thanks for the great reply, I’m thinking as of now, replace the yeast with rc212 Add extra raisins and a seed pack And do a extended maceration for 6 weeks Skip all clearing agents Depending on taste add some oak sprials And bulk for the long haul 12 month bulk 6 month bottle

Hey guys so I have a rjs Amarone select currently in bulk for the next year, I followed the instructions to the T.. Well I got the itch and I’m planning on ordering another Amarone kit but this time I would like to throw all the bells and whistles at it and after the year is up compare the Two...

Hello, I’m looking to start a little backyard vineyard and have been searching for fruit bearing vines but with no luck, double a which seems to be highly recommended but only sells 1 year old vines, so is that my best option or is it possible to buy vines that are a couple years old? And if so...

So I’ve been reading up on battonage and seems interesting, it’s something I’m going to try but I haven’t seen anyone mention air exposure and oxidation due to having to open the Carboy to stir the fine lees back into suspension multiple times over the course of bulk, how do you guys stir your lees?

Thank you everyone for the great info so far! I’ve got a lot of useful information in the past 24 hours, cleared up a few things I was confused about. Looking forward to learning more!

Would you cork during bulk over an airlock?

Can I ask, how do you determine the amount of K meta to add? Is it just a set amount per gallon (1/4 teaspoon in 6 gallons) or are you testing the wine and dosing accordingly?

okay great to know, I will do the same, I did add a American medium toast plus oak spiral while in bulk, is that something I should leave in for the year of bulk or remove at some point?

It’s only on month 2 of bulk! I wish it was ready

Hello all, new member here, I’ve become obsessed with wine making over the past year. I’ve started a few high end kits in the past few months with plans for a year in bulk, my question is how much fine lees is okay to leave before you would consider racking? The specific project I’m talking...