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  • Sinking skins

    Waiting for the skins to sink?

    We have talked about this quite a lot in the past, are we going to give it a go this year?

    Who's in ?
    Gluten free, caffeine free, dairy free, fat free you gotta love this red wine diet!

  • #2
    EEK!

    I always start by saying I'm going to do it, but then bottle out
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

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    • #3
      ME too. I am confused about what to do about gas cover once primary fermentation has finished
      Gluten free, caffeine free, dairy free, fat free you gotta love this red wine diet!

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      • #4
        My intention is always to inject Co2 under the cover but eeeeeek

        im scared
        Last edited by lockwood1956; 31-08-2015, 01:58 PM. Reason: to change CO" to CO2
        N.G.W.B.J.
        Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
        Wine, mead and beer maker

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        • #5
          OK, I may give it a go. Tell me though are we talking about just a very loose cap or properly sunk? Also for how long are we talking about leaving them like that? Be worth having an aside on any extra equipment I may need for the CO2 injections + how often etc.
          Simon
          "I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty

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          • #6
            I am going to give it a go this year. There is increasing scientific evidence (or should I say theories) of a secondary tannin and polyphenolic extraction from skins in ethanol.

            So there is a chance we have been too quick to press.

            I wonder if Brauland do gaffer tape (to keep my fingers crossed)
            Gluten free, caffeine free, dairy free, fat free you gotta love this red wine diet!

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            • #7
              Equipment .. my inner Yorkshireman is thinking clingfilm
              Gluten free, caffeine free, dairy free, fat free you gotta love this red wine diet!

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              • #8
                Originally posted by Cellar_Rat View Post
                Equipment .. my inner Yorkshireman is thinking clingfilm
                Love it!
                N.G.W.B.J.
                Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
                Wine, mead and beer maker

                Comment


                • #9


                  I was thinking more around the CO2 - where do you get that, are there specific adapters/regulators etc? I have never used it before.

                  I have checked, they have both wine grade cling film and gaffer tape in my local Home Brew Shop...
                  Simon
                  "I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty

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                  • #10
                    supplies - pub gas. You can get this from a gas direct. You will need a regulator and a short length of pipe. Thats it.

                    I am thinking hole in cling film - trickle some in gently and then gaffer tape up the hole.


                    Alternatively, we could use olive oil (I can hear the cries of OH NO not that again from here !!) in fact, I did come across an Italian supplier who listed " wine oil" and I don't think this was for the ratchet on the press !!
                    Last edited by Cellar_Rat; 05-09-2015, 09:16 AM. Reason: added cheap wit
                    Gluten free, caffeine free, dairy free, fat free you gotta love this red wine diet!

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