Wine Adventure
#1
Posted 14 September 2010 - 06:15 PM
#2
Posted 14 September 2010 - 06:23 PM
Edited by EWW, 14 September 2010 - 06:25 PM.
#3
Posted 14 September 2010 - 06:34 PM
That's something I have considered, a sparkling Sangiovese. But seriously, I don't see why I couldn't do as you mentioned and just use enough pressure to push a glass or two. Other than adding C02 to the solution, if there are any drawbacks I'd like to hear them.I'm also looking to get one of the higher end kits. If I'm going to spend the time to do this, I don't see the need to buy a $50 kit unless I am putting too much stock into the prices. I am guessing the more expensive the kit the better grape I am getting? Pardon the wine ignorance, but a huge learning curve for me.A keg is just a big bottle. The only issue is serving without adding CO2 into solution. It's really easy to leave the CO2 connected after serving or forget to purge the headspace.Who know you could start the next big wine craze with a carbonated cab, sparkling Shiraz, or something.
#4
Posted 29 September 2010 - 04:20 PM
#5
Posted 29 September 2010 - 05:04 PM
#6
Posted 29 September 2010 - 05:16 PM
#7
Posted 29 September 2010 - 06:03 PM
Edited by Specks, 29 September 2010 - 06:09 PM.
#8
Posted 30 September 2010 - 04:29 AM
I never throw out buckets. Once they are out of service for fermentations they are still food grade buckets so I use them for storing grain. The next one that I retire I'll be using to store bulk flour.I love RC212 and in this case it might be your savior too. RC212 is a moderate speed fermenter so it produces next to zero foam. I still couldn't say for sure as I've never tried to ferment with only a half gallon of headspace but if I were to do it RC212 would be a great yeast choice for the scenario.A blow off tube would definitely work but again just like beer you'll loose some wine to blowoff. The extra KMETA recommended is a good idea too. They still say only 1/4 tsp correct?It's a 6 gl kit (Cab Sav) with Lalvin Bourgovin RC 212.Bad thing is my first home brew kit came with a 7.5 gl bucket. I used it once in the past 5-6 years so I tossed it about 6 months ago as I was tired of looking at it collect dust. :)I would really hate ordering another bucket, but after reading the directions it says if I want to age it longer than 6 months then I need to add some more metabisulphite than what they send with the kit. So another order may be needed.Would a blow off tube possibly work?
#9
Posted 30 September 2010 - 02:15 PM
Yes, mixed in with 1/2 cup cool water.The extra KMETA recommended is a good idea too. They still say only 1/4 tsp correct?
#10
Posted 08 October 2010 - 03:48 PM
#11
Posted 09 October 2010 - 10:45 AM
the first country wine I made foamed up quite a bit, Rhubard Strawberry, with 1116 but it's pretty agressiveWine yeasts rarely foam. I think mainly due to grapes not having the proteins that malt does.I say rarely, because I had a show mead with 71B foam on me to the point of needing a blow-off tube in the carboy. I guess the raspberry honey I used was high in protein.
#12
Posted 01 March 2011 - 04:54 PM
#13
Posted 01 March 2011 - 05:14 PM
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