Ä [26] Fidonet: ZYMURGY (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ZYMURGY Ä Msg : 65 of 82 - 40 From : Steve Shanker 1:2613/321 Sat 12 Feb 94 17:09 To : Ethan Place Subj : Potassium Sorbate? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ > Looking through my wine recipes, I noticed that one of them > called for potassium sorbate. I know it's used to keep > fermentation from re-starting once you have a stable wine, but 1/4 teaspoon / gallon of Sorbate, and add 40ppm of Potassium Metabisulfite... > Also, I've just started using bentonite to clear up my wines, Never had to use it...one alternative I remember is beaten egg white...but getting that into a carboy doesn't sound much easier. <<< Steve >>> --- * Origin: Take_A_Byte - Roch,NY ~~1 Byte = 2 Nibbles = 8 Bits ~~ (1:2613/321) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 12 of 13 - 10 From : Marc Richard 1:163/403 Sun 13 Feb 94 23:56 To : William H. Notation Subj : more on sediment ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I dont understand the fuss over filtering. I filter my wines with a Buon Vino filter made in Toronto. There fairly inexpensive at apprx. 139$ Canadian. The avantages are numerous. You can cellar you're wines without the accumulation of mud in the bottom of the bottle. You dont have to excuse yourself from the table to secretly decante you're wines, resulting in waste. Furthermore I haven't noticed any changes in taste or lost of character from the wine. So I think its a good investment for anybody making a half decent product. I just re-read my message, and I feel boring all of a suddem Dont I have anything better to do then to defend a stupid wine filter. I think I'll go outside get a tan for second or two -38 below. --- FidoPCB v1.5 beta-'g' * Origin: Akasha's Bubble Bath & Magic Potion Emporium (1:163/403) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 13 of 13 - 9 From : Gary Cox 1:3603/2013 Sun 13 Feb 94 09:25 To : David Hinerman Subj : bottles ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ DH>What is the longest you've had a label in place with this kind of >paste? I wonder what the shelf life is. (I'm not doubting - it sounds >like a good idea. Edible label adhesive! (Grin)) David , I've found a better labeling system. I print my labels using paintbrush. I make them so that I can get two of them on a sheet of paper vertically. I then run them off on the copier at work. Bring them home, cut the page in half vertically and there I have two very nice labels that wrap completely around almost any size bottle. Now using double sided tape or a glue stick, I wrap the label around the bottle and stick the label to itself. These labels will hold up to immersion in a cooler or stay on the bottles for as long as there is beer in it. After the bottle is empty, the label rips off with no gluey residue. I've even started writing a rear label to explain the brewing process for the uninitiated. That's a little more complicated, figuring where to put the second label on the original when I copy. Different places for different size bottles. --- * OLX 1.51a * Apathy Error - don't bother pressing any keys. --- FidoPCB v1.4 beta * Origin: Mercury Opus * 10 Gigs/1200 Confs * 813-321-0734 (1:3603/20) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 14 of 18 From : Verona Leslie 1:251/29 Sat 12 Feb 94 15:57 To : Ethan Place Subj : Bentonite ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ =} Also, I've just started using bentonite to clear up my wines, and I was =}wondering how anyone got this stuff to mix in? It calls for 2 tblspns. to 1 =}cup of warm water, then says to add this solution to the wine. OK, I added =}bentonite to the water, and I got a mass vaguely resembling clay. I had to =}it to the carboy in chunks. (Which, by the way, did NOT mix in.) Any ideas? =}Thanks. I have the most wonderful thing for mixing up bentonite. First I started using a Tupperware Shaker, but the mixture just wanted to explode, then I remembered a small electric hand blender that was given to me ages ago. It's brand is a Moulinex, but I have seen other such beasts on the market. I just mix the bentonite with the warm water in a large stein and stix the blender in and turn it on! All the gases escape freely and it mixes to a wonderful consistancy. These little gadgets cost about $10.00, and this is my only use for it. It is a perfect small gift for a wine maker! Verona * SLMR 2.0 * Missing husband and cat.... reward for cat --- WM v3.01/93-0965 * Origin: The DryWell. Lake Fletcher NS (902)860-2446 (1:251/29.0) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 16 of 18 - 11 From : Rick Duff 1:226/600 Mon 14 Feb 94 07:13 To : Ken Farquharson Subj : 2ND FERMENTATION ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ <<***** On 2/8/94, KEN FARQUHARSON wrote to JIM MITCHELL: *****>> KF>I had commercial yeast ,equal parts of (EC-1118 and 71B-1122 from KF>Lallemand) Good yeasts! I'm not sure about mixing them though..... KF> At what temperature does one kill the yeast? My new warm spot KF> since we bought a new refrigerator is in front of a hot air KF> register . I checked a batch temp one morning and found it KF>to be 105 degrees F. Perhaps it got up to 110 F. during the KF>night. Would these temperatures kill my yeast? I would think these kinds of tempatures would kill flavor more than it would yeast! Another 10 degrees and you'll kill the alcohol too (ie. Boiling temp). rick.duff@asacomp.com --- þ VbReader 2.01 #NR þ Opposite of Pro is Con, Opposite of PROgress,CONgress? --- FidoPCB v1.5 beta-'e' * Origin: ASA CompuHelp "We're A Step Ahead" (614)476-4058 (1:226/600) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 17 of 17 - 4 From : Jim Mitchell 1:353/211 Sun 13 Feb 94 16:59 To : Verona Leslie Subj : Making Wine ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VL> merky. I'm not running the red through a filter. Is this a VL> necessity for red wine? All our red wine looks heavy. The one VL> blush I made, had the sediment similar to the white. I started running mine through a filter and don't think it hurts the flavour at all. In fact, I think seems to possibly mature a bit faster after it is filtered. Just a feeling. How can one really tell. I have never filtered any wine before this year but I came across a deal on a used filter machine so I picked it up. It has worked quite well for me. My neighbour has a lot (we are talking about a guy with a 100 gal. primary fermentor here) of one gal jugs. He just pours it into the one gal jugs and lets it sit in them. When he wants a bottle he pours off the 4 or 5 bottles in the gal. over his wash tub and dumps the last 2 ounces or so out. Give him clear wine. Of course he is just racking it one last time. --- Maximus/2 2.01wb * Origin: The Isle of Lucy BBS (1:353/211) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 18 of 19 - 12 From : Verona Leslie 1:251/29 Mon 14 Feb 94 22:36 To : William H. Notation Subj : more on sediment ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ WHN=}I hope that was supposed to read "shouldn't rush" . Ulk typo! Yes, I meant should not... WHN=}I wouldn't consider filtering except as a last resort, but I am not an =}expert on techique. I know that a couple of the intermediate sized winerie =}I've been in do filter at some point. Anyways, how long do you take for =}primary fermentation, secondary fermentation, and "rest" before actually =}bottling? Other factors that impact sediment could include use of yeast =}nutrients and temperature. In regards to the red, I found that it took a =}fair while for them to get crystal clear at a low temp (basement) while =}a couple bottles that ended up upstairs never cleared completely. =}Oh well, I'm trying to keep my typing to short bursts . All for now. I have been using kits. Primary is 7 to 13 days. Depending on the SG. I have been waiting until 1.000 to .995. Then racked to a carboy. From here I have waited and racked 1 to 3 times over a 3 to 4 week process. Then I add a clearing agent and let sit for another week. Being very careful not to disturb the sediment, I rack again and then bottle. Now, from what I can tell, I should just keep racking and waiting (maybe doubling my time in the carboy?). My white wine doesn't seem to be affected by the sediment. The red seems a bit off now (stuff that is over a year old and in the bottles). Others have told me that I was probably disturbing the sediment. In the last batch I was unbelievably careful! I think my next venture will the the extension in time! Thanks for the bits of wisdom! Verona * SLMR 2.0 * Unable to locate Coffee -- Operator Halted! --- WM v3.01/93-0965 * Origin: The DryWell. Lake Fletcher NS (902)860-2446 (1:251/29.0) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 19 of 20 From : William H. Notation 1:141/1147 Tue 15 Feb 94 21:03 To : Marc Richard Subj : filters and personal preference ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [MR] I dont understand the fuss over filtering. I filter my [MR] wines with a [message editting here...] [MR] character from the wine. So I think its a good investment [MR] for anybody making a half decent product. Marc - I guess calling filtering a "last resort" may have come across a shade on the negative side. While I personally do not filter my wine and am happy with the results, I wouldn't fault anyone for filtering in the quest for that "perfect" bottle. To produce a commercial grade product, filtering may become a necessity. However, some of the greatest wines in the world are not strangers to sediment in their bottles. Perhaps we need to make a distinction between "fermentation sludge" and sediment. The first one needs no further comment. The second, sediment does not in itself indicate shoddy technique or poor quality. Michael Broadbent points out that "Red wines are normally expected to throw a sediment in bottle." And as bottle age increases, even a white wine can leave a "dusting". Don't think of decanting a wine as a sign of failure. Decanting is just helping a fine wine to "put its best foot forward" when being presented to your guests. Well, that said... I think I'll be out to "catch some rays" with you. (38 degrees below... well, the beer will stay cold !) Bests - Bill --- GEcho 1.00 * Origin: Black Brier Brewery BBS - Wolcott, CT U.S.A. 203-879-9891 (1:141/1147) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 6 of 10 From : Ethan Place 1:105/470 Wed 09 Feb 94 01:57 To : All Subj : Potassium Sorbate? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Looking through my wine recipes, I noticed that one of them called for potassium sorbate. I know it's used to keep fermentation from re-starting once you have a stable wine, but unfortunately, the recipe was for a 5 gallon batch. I am only making 1 gallon batches so far, and I was wondering if anyone could give me their ideas on how much potassium I should add per gallon of wine. It's really not practical to use 1/5th of what the recipe calls for. (It says to use 1/4 oz, and I don't have a scale that will deal with grams.. ;-) Also, I've just started using bentonite to clear up my wines, and I was wondering how anyone got this stuff to mix in? It calls for 2 tblspns. to 1/4 cup of warm water, then says to add this solution to the wine. OK, I added the bentonite to the water, and I got a mass vaguely resembling clay. I had to add it to the carboy in chunks. (Which, by the way, did NOT mix in.) Any ideas? Thanks. -----BEGIN PGP PUBLIC KEY BLOCK----- Version: 2.3a mQCNAirnibQAAAEEAL0yza6aTPH7EvDz3QdnkUmM2GeeJ+HVJKyThKSGP1GWpMfX aFpJGSjh2acxmI5/MYfERjjdw6aTASTVtiHVUoy77LVJRwtU2yNsnYYcfnAcnVbg d4NMV21rIIv66aSzvA5/dsaspnFL7yVbV3xc3YiSxnxLTXvFu/LOrmXerVG5AAUR tCJFdGhhbiBQbGFjZSA8ZXRoYW5AYWdvcmEucmFpbi5jb20+iQBFAgUQLT3UlJ7E xgoz0m6BAQGUwAGAgp/wcF9OkKRmSftvu518BZ9lOsBBkK23jSSLQr75OLC41t4i efJhS/lK5fJ3LuEJtCNFdGhhbiBQbGFjZSA8MToxMDUvNDcwQGZpZG9uZXQub3Jn Pg== =p7f2 -----END PGP PUBLIC KEY BLOCK----- --- FMail 0.96â * Origin: *\-\Irillian bye the See/-/* Estacada, OR (1:105/470) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 10 of 11 From : William H. Notation 1:141/1147 Fri 11 Feb 94 15:27 To : Verona Leslie Subj : more on sediment ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Verona - [VL] for.... I just should rush the process.... I hope that was supposed to read "shouldn't rush" . [VL] product to others.... or take out..... The red wine gets very [VL] merky. I'm not running the red through a filter. Is this a [VL] necessity for red wine? All our red wine looks heavy. The one [VL] blush I made, had the sediment similar to the white. I wouldn't consider filtering except as a last resort, but I am not an expert on techique. I know that a couple of the intermediate sized wineries I've been in do filter at some point. Anyways, how long do you take for primary fermentation, secondary fermentation, and "rest" before actually bottling? Other factors that impact sediment could include use of yeast nutrients and temperature. In regards to the red, I found that it took a fair while for them to get crystal clear at a low temp (basement) while a couple bottles that ended up upstairs never cleared completely. Oh well, I'm trying to keep my typing to short bursts . All for now. Bests - Bill --- GEcho 1.00 * Origin: Black Brier Brewery BBS - Wolcott, CT U.S.A. 203-879-9891 (1:141/1147) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 6 of 10 From : Verona Leslie 1:251/29 Thu 17 Feb 94 00:23 To : Marc Richard Subj : more on sediment ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MR=}I dont understand the fuss over filtering. I filter my wines with a =}Buon Vino filter made in Toronto. There fairly inexpensive at =}apprx. 139$ Canadian. The avantages are numerous. You can cellar =}you're wines without the accumulation of mud in the bottom of the =}bottle. You dont have to excuse yourself from the table to =}secretly decante you're wines, resulting in waste. =}Furthermore I haven't noticed any changes in taste or lost of =}character from the wine. So I think its a good investment for =}anybody making a half decent product. Gosh, I don't find this boring at all! I have been having a horrid time with sediment! I like to keep my wine in bottles, and save some, just for the right occasion. When I noticed I was adding this extra to the bottles, I was very disappointed. Many think that I am just bottle too soon. Some thought I was disturbing the sediment while racking and before the bottleing process (this I proved wrong!). But I still have sediment! This Buon Vino filter.... is it gravity run? Let me know more..... Verona * SLMR 2.0 * --T-A+G-L-I+N-E--+M-E-A+S-U-R+I-N-G+--G-A+U-G-E-- --- WM v3.01/93-0965 * Origin: The DryWell. Lake Fletcher NS (902)860-2446 (1:251/29.0) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 7 of 10 - 4 From : Mike Brown 1:342/47 Wed 16 Feb 94 22:02 To : Verona Leslie Subj : Making Wine ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RE: The sediment in the wine... I have about two or three inches in the primary, about a quater to a half inch in the secondary carboy, sometimes I rack again into another carboy where I get a paper thin layer of sediment. I've never had any sediment that I've noticed in the bottles. If you do, I'd have to assume that something is wrong. Perhaps you didn't rack the wine or maybe you bottled too soon. I leave the wine in the primary for about a week, rack into a carboy with airlock and leave it for three to five weeks to clear. If it still needs a bit of clearing, I'll rack again and leave it for a couple of weeks (that's what I meant by giving it time to do its thing). When it has cleared and there's no more sediment being deposited, I bottle. Beer comes in so many varieties, it's almost impossible to make them all, don't be afraid to try a new style, you may find you like it better than what you've had before. --- WM v3.10/92-0210 * Origin: The BORG! BBS Edmonton, AB (403)425-5793 (1:342/47.0) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 8 of 10 - 5 + 9 From : Mike Brown 1:342/47 Wed 16 Feb 94 21:56 To : Darryl Minsky Subj : bottles ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I've made several 28-day kits and a couple of 5 gallons-in-a-box grape juice. The 28 day stuff goes pretty fast and I put it in the one litre green PET bottles, but the 100% grape juice I put in nice bottles, with foil caps a nd nice labels. I've had reasonable success with the California Connoiseur and European Select brands of kits, try em. --- WM v3.10/92-0210 * Origin: The BORG! BBS Edmonton, AB (403)425-5793 (1:342/47.0) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 12 of 15 - 2 From : Derrick Chapman 1:3613/8 Sat 19 Feb 94 07:29 To : Victor Sansoucie Subj : hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ > allot of the "old timers" tell me that making a wine > from concentrate > (which is what I use for the most part) is not REAL > wine making. The > only way to make wine, so I'm told, is to smash a > grape and let it sit. "...in the snow, uphill both ways...." Old timers trying to one-up everyone around them. That's like saying you don't live in a real house unless you grew the trees, made the bricks, and put it together all by yourself. Concentrates produce a more consistent end result than an amateur self-grown, self-smashed grapes. Consistency is desirable if you intend to reproduce a particularly good wine. Having said that, I'm about to plant a few grape vines in my garden. Most of the yield will go into wine. But I will still continue to make almost all of my wine from concentrate, because I want my Chablis to taste like a Chablis. --- GEcho 1.00 * Origin: Don't take reality *personally*! (1:3613/8) Ä [10] Fidonet: VIN_MAISON (1:352/111) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ VIN_MAISON Ä Msg : 29 of 29 From : Victor Sansoucie 1:141/545 Thu 24 Feb 94 09:03 To : Verona Leslie Subj : Making Wine ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ .....sorry to stick my nose in..... On 02-20-94 Verona Leslie wrote to Mike Brown... VL> VL> Now, this is definitely the difference. I have been bottleing VL> once my SG has stablized, not the test of time..... Most of VL> my VL> wine is bottled in 4 weeks. Some I have left until six weeks. VL> I think I will leave it longer the next time. Thanks for the VL> encouragement! I have found that TIME is a step in wine making that can not be overlooked. I bottle only after one full year. When the SG has stablized I rack into another carboy and put the air lock on for about another month, then rack again into a carboy and cork it. from here I rack when I see a little "stuff" on the bottem of the carboy..then its in the carboy corked off for ageing... Sometime i still get a "dusting" in the bottels. But I can live with that..;-) vic- ___ * OFFLINE 1.54 * Save the Planet --- Maximus/2 2.01wb * Origin: XanSoft Development Support BBS (1:141/545)