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SSBrew - 728
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  1. noofie2

    Excessive Time in carboy without SO2.

    Back in October/November I made about 6 gals each of Pinot Noir and Cabernet Sauvignon from pressed frozen grapes. They have been sitting in carboys since then. The CS went through ML back then, was racked and SO2 added. However the PN had not gone through ML and I let in sit for 4mos+ without...
  2. noofie2

    Bitterness in pinot noir

    I am making some pinot noir from 10 gals of frozen grapes. It has gone through primary fermentation, has been pressed, racked and is in two carboys... a 6gal and a 1gal. I added some Reduless because I was a little late in racking and a little H2S developed. The Reduless eliminated the H2S. The...
  3. noofie2

    Wine stuck at 0.6Brix

    I have ten gallons of pinot noir and ten gallons of cabernet sauvignon in primary fermenters for 11 days now since inoculation with hydrated yeast with GoFerm. The Brix seems to have stalled at +0.6 on the -5 to +5 precision hydrometer. It has been 0.5Brix for the last two days. Should I wait...
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