Recent content by rogerx

Here's an excellent introduction into wine maceration! "Letting the Wine Stew: Maceration - Factors that influence wine - WSET Level 2" Robert Haynes-Peterson November 20, 2015...

Did some quick research on Lavlin 71B-1122. Sounds like Red Star Cote Des Blanc might yield similar results, as I can get Red Star yeast a little more readily here. I'll likely try one of the two next, and think Red Star Cote Des Blanc was going to be my next test batch. Albeit, from my home...

"This process is only "wrong" if you don't like the wine it makes." So true! Same goes for pretty much life in general. Word of caution for those fermenting red wine in carboys with pulverized/pureed grapes. Only fill halfway with wine/juice/liquid, as the red grape must wants to explode...

I agree, clarity is not at the top of my list either, taste is. However, think the cider sat on the lees too much, contributing to a yeasty taste. From your guys' feedback, I'll try not to judge negatively on the other yeasts! Thanks! I'll try racking next year's cider, and hold off on...

As I'm half way through this (Red Star champagne cider) bottle, think I'll let the bottles sit and age a few months, and then try tasting again. ... yea. Sure I'll let them sit ... all by themselves ... all alone ...

Of the three types of yeast I used recently on the same apple cider from a local Brant's Apple Orchard, a gallon or more for each type of yeast: Safale S-04: Cloudy, end resulting taste was very yeasty, hints of cider. Nottingham Ale: Cloudy, end result was something like a warm club beer...

The reason for the bitter results, the grapes likely contained seeds. I used seedless grapes. Regardless, I'll likely rack sometime soon.

Much like Alton Brown on the Food Network TV, he preaches one universal kitchen tool versus one tool for each task, unless needed. We only have so much room in a kitchen, and a limited amount of money for spending on kitchen tools. Struggling to easily and quickly learn everything about...