CO2 protection

[Maui Joe]

Ah, it just might be that "green thumb"...possible source of tanin maybe?

 

[Hippie]

LMAO


Hey that could be!

 

[MedPretzel]

Could be.... She made very good country wines.

 

[Maui Joe]

Any recipes noted?

 

[MedPretzel]

No, she did it just how she thought she should. Never measured anything. "A dash of this, a pinch of that." And it worked!

 

[Hippie]

Entirely possible. I bet she was a nice lady.

 

[Maui Joe]

Those good old fine recipes.....meals included.

 

[Hippie]

I sure miss my Grandma's cooking. She could make a mess of white beans, cornbread, and fried potatoes seem like a royal feast! My wife is pretty good at that too.

 

[MedPretzel]

Entirely possible. I bet she was a nice lady.

She was, but I don't really remember her. I was 3 when she died. But the weird thing is, I have all sorts of mannerisms that she had, and there's no logical explanation for that. I say things the way she said them, and no one has ever said them to me. It's like she's sort of reincarnated in me. I also look and walk like her. It's even spooky to me.

 

[Maui Joe]

Well, when you plant grapes.....you get grapes.

 

[MedPretzel]

Yes, how true that is.





I do remember her chocolate pudding though. I haven't tasted anything better since.

 

[Hippie]

I would almost kill for chocolate pudding right now.

Edited by: Country Wine

 

[RAMROD]

Newbe question C02 is that what cause's the foam when you stir. I racked to secondary today and stirred it real good got a lot of foam.


????????????????????

 

[Hippie]

Yes, you were forcing CO2 out of suspension, just like stirring or shaking pop, or beer, or champagne.

 

[MedPretzel]

Keep stirring like that until you get no or very, very little foam, and then stir a little more.

It's the only part of winemaking that I absolutely hate.

 

[RAMROD]

The instructions say to leave alone for ten day will it hurt anything if I stir some more today or tomorrow? Also I belive I dranied to the secondary to fast I see a lot of sedement in the bottom of the carboy. Is this ok do I need to rack to another carboy once again if I go by the instructions I will be bottleing from the present carboy.

I may be trying to make this harder than it needs to be cause I have been reading about everyone making county wine and this is a kit.

Will try to chill I know this is my first but I still want it to be the best!

 

[Hippie]

Rodd, you must get the CO2 out as much as possible if not now then when you add the finings. The finings have a harder time clearing the wine with too much CO2 present, so plan on stirring ALOT when you get to the next step in the instructions, stabilizing and fining.