Recent content by primerib

If the glycerin doesn’t do the trick I may consider. Seems kind of unorthodox for a dry red wine but I’m not looking to make it truly sweet, per se, maybe just soften the tartness a bit. might be the trick!

Hoping to bottle my Marquette from last September soon to make room in the carboys for this year’s batches. First attempt at “real” red wine. Grape selection was not very judicious, literally went with the only vineyard I could find that would sell me a small lot (100ish lbs) of grapes. Grapes...

My marquette from last fall is coming along nicely. However, I attempted a 3 gallon batch of second run/false wine off of the pulp which is not faring so well. From a sanitation perspective it’s perfectly sound, nothing off about it. From a taste perspective, it’s severely lacking. It tasted at...

Thanks! I d Glad to hear yours have turned out so well! There’s really not a lot of information online I’ve found about tried and true methods with these hybrid grapes. Last night I took a quick sample taste of my actual Marquette “real” wine (not the second run) after it had been on medium...

Well, put it on some untoasted oak anyway. We’ll see how it comes out.

This wine will be around 10% ABV so I was kind of hoping for a quicker drinker as I wait the agonizing many months for the main event to be ready.

After pressing my 110 lbs of Marquette grapes and proceeding with malolactic fermentation and oaking I put a 3 gallon batch of second run/false wine to go on the grape skins. I’ve since pressed this batch and it is in the carboy clearing as I write this. I can’t find much information online...

Hi all, I’m about to pitch the yeast tomorrow on my first batch of red wine from fresh grapes. I picked up a load of what turned out to be 110 lbs of Marquette grapes, crushed, destemmed and sulfited them, and other than tweaking with sugar and acid levels I am almost ready to pitch the yeast...

Thank you for the advice, I appreciate it. Measuring acidity/sulphite content seems at the moment a bit daunting and above my ability/equipment level for this very simple and cheap wine. I think that initially I may take the simplest road and proceed as though it is stabilized and once clear...

If I chose to go the sodium benzoate route, would another addition of the 1/4 tsp of Kmeta likely have a perceptible impact on the taste/smell of the wine?

Thanks for the ideas! To the 5 gallon batch I added 1/4 tsp potassium metabisulphite and 3 tsp of potassium sorbate. Obviously unsure of how much of each dose actually made it into the wine. I did not use sulphite before fermentation, which I realize is not the norm when working with...

Here’s one for you. Any advice is, as always, greatly appreciated. Racked my country wine (5 gallons of danger Dave’s dragons blood) to a new carboy and added the K meta and K sorbate, appropriately dosed, at the end, mixed in with a little bit of extra wine I had set aside. I should have just...

Thanks guys, that’s encouraging! It’s easy to panic when you don’t have much experience.

Sorry guys, another one of *these* threads. Cyser has been in secondary nearly 2 months, transferred after spending about 4 weeks in primary. Had forgotten about it for a while, took a peek tonight. There’s a thin layer of what at first looked like white foam on top, when I took a closer look...

Hi Yooper, sorry to resurrect this old thread. Thank you for sharing your recipe. I'm going to give your/Jack Keller's method a try, in a 5 gallon batch. My previous experiments have been with ciders and beer, it'll be my first time doing a fruit wine. I'm having a little bit of a hard time...