http://groups.yahoo.com/group/makingwine/ Discussions about wine making at home Tue, 09 Feb 2010 23:48:29 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10521 http://groups.yahoo.com/group/makingwine/message/10521 I have to say that I'm not a big fan of degassing a wine post fermentation primarily because you're exposing the wine to higher levels of oxidation but during Tue, 09 Feb 2010 23:38:33 GMT Randy http://groups.yahoo.com/group/makingwine/message/10520 http://groups.yahoo.com/group/makingwine/message/10520 Yes Terry , I added the Potassium Metabisulphate package that came with my wine kit, at the time recommended( not sure about the amount) But my S.G. was .993 Tue, 09 Feb 2010 23:01:38 GMT dba1954 http://groups.yahoo.com/group/makingwine/message/10519 http://groups.yahoo.com/group/makingwine/message/10519 Putting it outside to chill in the elements. In this case Natural doesn't mean better. A fridge set as cold as it can go for 2 weeks does an excellent job of Tue, 09 Feb 2010 17:37:58 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10518 http://groups.yahoo.com/group/makingwine/message/10518 Mother Nature. :> To: makingwine@yahoogroups.com From: bigkahuna7569@... Date: Tue, 9 Feb 2010 13:41:12 +0000 Subject: [makingwine] Re: Anyone using a Tue, 09 Feb 2010 13:46:48 GMT KenY http://groups.yahoo.com/group/makingwine/message/10517 http://groups.yahoo.com/group/makingwine/message/10517 Thanks! What do you mean by "a more natural way"? Tue, 09 Feb 2010 12:21:31 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10516 http://groups.yahoo.com/group/makingwine/message/10516 Gas in the wine could indicate that you still have a fermentation going on and yes the CO2 will impede the settling process. Have you added sulfite to the wine Tue, 09 Feb 2010 10:21:14 GMT Sue Beckerton http://groups.yahoo.com/group/makingwine/message/10515 http://groups.yahoo.com/group/makingwine/message/10515 HI Randy...I'm no expert by any means, but, have dealt with MANY kits like this one. I had the same problem happen to me last summer. I contacted the makers Tue, 09 Feb 2010 06:33:41 GMT hotrod80z http://groups.yahoo.com/group/makingwine/message/10514 http://groups.yahoo.com/group/makingwine/message/10514 ... Ok, so, I decided to go ahead and rack my wine, to separate it from the sediment, and let it sit to clear up. When I was racking it, I notice some bubbles Tue, 09 Feb 2010 05:42:26 GMT David Warner http://groups.yahoo.com/group/makingwine/message/10513 http://groups.yahoo.com/group/makingwine/message/10513 In a word yes! You also could use it for a kegerator. Google it. you could get some corneilus kegs and make sparkling wine and have it on tap like beer. Dave Tue, 09 Feb 2010 00:11:53 GMT montveil http://groups.yahoo.com/group/makingwine/message/10512 http://groups.yahoo.com/group/makingwine/message/10512 ... There are temperature controllers one can get to regulate the temperatures in refrigerators that can be found at beer supply outlets. I have used them for Mon, 08 Feb 2010 22:54:49 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10511 http://groups.yahoo.com/group/makingwine/message/10511 If you don't have a more natural way to cold stabilize your wine then the fridge will work. There are a few high acid reds that can benefit form cold Mon, 08 Feb 2010 14:25:15 GMT KenY http://groups.yahoo.com/group/makingwine/message/10510 http://groups.yahoo.com/group/makingwine/message/10510 I saw a freezerless frig the other day and I think it was big enough to store 4 carbouys? Good idea to get? Also, if I kept it at 55 degrees, could I do white Sun, 07 Feb 2010 06:07:39 GMT Walter E Dann http://groups.yahoo.com/group/makingwine/message/10509 http://groups.yahoo.com/group/makingwine/message/10509 Hi, I set up a Facebook profile where I can post my pictures, videos and events and I want to add you as a friend so you can see it. First, you need to join Sun, 07 Feb 2010 03:08:09 GMT terry.rayner@... http://groups.yahoo.com/group/makingwine/message/10508 http://groups.yahoo.com/group/makingwine/message/10508 You'll need to cool the wine prior to getting to your desired sg and add about 70 ppm so2 Terry Sent from my BlackBerry ... From: "stitchpro2000" Sun, 07 Feb 2010 02:53:37 GMT Tom http://groups.yahoo.com/group/makingwine/message/10507 http://groups.yahoo.com/group/makingwine/message/10507 That would be almost impossible to stop wine fermenting at a certain gravity. Best to ferment dry and backsweeten Tom Home of the MOON RIVER BREWERY and