Just wanted to share my first attempt for wine making, and I would loved to see what others, specially the experienced ones think about it. I started 11 days ago and Im about to carboy them.
12 gallon of Cabernet Sauvignon
12 gallon of Merlot
both from california
6 gallon of Cab with 1.5 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Mer with 1.5 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Cab with 1.0 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Mer with 1.0 lb of sugar oak chips and Lalvin KV-1116
I know is not very creative, but i wanted to make sure i dont mess up my wine. I tried the 1.5 lb of sugar, to try to get some wine at least with 13.5% to 14% of alcohol. I measured with the Hydrometer before adding the sugar and after. I did 2 small 1 gal. experiments thou:
first has the first cab (40%) blended mixed with the first Merlot (60%) and I added 1/2 cup of crushed Juneberries.
second has the secon cab (60%) blended with the second Merlot (40%) and I added 1 cup of crushed blueberries.
both have some oak chips, and where fermented with the same Lalvin yeast.
Now, I would like to add some pepper to some of my wine, not too much, but my question is, when? now? when I put it in the carboy? and How much should I use per gallon? Suggestions are very welcome
Last question: Is it possible and ok to add more sugar during the carboy period?
This is a great Forum, thanks in advance for any comments
12 gallon of Cabernet Sauvignon
12 gallon of Merlot
both from california
6 gallon of Cab with 1.5 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Mer with 1.5 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Cab with 1.0 lb of sugar oak chips and Lalvin KV-1116
6 gallon of Mer with 1.0 lb of sugar oak chips and Lalvin KV-1116
I know is not very creative, but i wanted to make sure i dont mess up my wine. I tried the 1.5 lb of sugar, to try to get some wine at least with 13.5% to 14% of alcohol. I measured with the Hydrometer before adding the sugar and after. I did 2 small 1 gal. experiments thou:
first has the first cab (40%) blended mixed with the first Merlot (60%) and I added 1/2 cup of crushed Juneberries.
second has the secon cab (60%) blended with the second Merlot (40%) and I added 1 cup of crushed blueberries.
both have some oak chips, and where fermented with the same Lalvin yeast.
Now, I would like to add some pepper to some of my wine, not too much, but my question is, when? now? when I put it in the carboy? and How much should I use per gallon? Suggestions are very welcome
Last question: Is it possible and ok to add more sugar during the carboy period?
This is a great Forum, thanks in advance for any comments