Recent content by Lauritsen

the 3 week thing is true. and yes it a matter of amount of oak - otherwise people would add a few grams and save the money :-) there is no recipe for it, it depends on how much oak flavour you want, is it toasted oak or not. The sweeter the wine the less oak you can taste.

When you boil them do you also add the water to the wine?

I am gonna try using such stone and carbonate wine into sparkling wine.... any tried that?

regarding using a carbonation stone for infusing CO2 in wine making sparkling wine, I like to know if the bobles will be small when using such stone, or will it be bobles like in soda?

Ok. Sparkloid is not a two pack fining agent. I think its The same as using kieselsol

Hello I am making red wine using concentrate. I like to bottle relative early, I therefore ask if I should use a two pack fining agent or if kieselsol is enough. What do you think?

its crystal clear now. And there is THICK white sediment at the bottom of the bottle. could it be a bacterial infection?

I am in trouble....Please help! !!! I have an issue with my apple wine. I wrote about it before - but have news: I added pectin enzymes before fermenting. After fermenting I have used finings (kieselsol and gelatin) The apple wine STILL is cloudy. I then took 3 bottles of wine. 1...

I have an apple wine There is a slight burnt after taste. How can that be?

maybe its overkill using 0.2 micron I got a 1 micron but as I am TERRIFIED about re-fermentation (IF using too little sorbate) and about bacterial problems I think I will use 0.5 micron. I do appreciate a clear looking wine

regarding potential changes of taste when using a filter; I read that many wineries use filters so it probably doesnt change taste. But whats more interesting is that there is something called bottle shock. I dont know what happens when wine get bottle shock, but its likely that wine will...

I found this filter: http://www.directindustry.com/prod/pentair-x-flow/product-71363-1122700.html I am in shock - it sais its 0.2 micron. MUCH smaller than that 0.5 micron USUALLY recommended for filtering out yeast and bacteria.... what are your thoughts on this???

Great Does it affect taste?

What Micron size.?

Will using a filter degas The wine?