No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
I thought about it and you're probably thinking because of the added skins the volume will be high.If you transfer everything, you'll have 6.5-7.5 gallons of 'stuff'. You will need a larger carboy, or to split the batch up.
That's great. It's exciting to see so many folks trying it and all the new threads on it. I haven't seen anything negative yet, knock on wood.I just did a side by side comparison of 2 Lodi old vine zins. A friend and I started them about the same time. I did EM and used extra oak and he followed the instructions as written except that he didn’t use bentonite. After about 8 weeks the E-M version was smoother tasting. If I had to put a number on it I’d say the E-M version was about 20% better.
I don’t recall, but it is several weeks. The longer it floats the more the wine contacts all of the skins. You will start seeing it gradually lower soon. I think it’s a function of the wine releasing enough CO2 before it sinks.How long until you guys are seeing the skins bag drop? I am at 2 weeks and still floating.