BarrelMonkey's latest activity

Absolutely research the pressure that bottles can handle. Champagne bottles can handle the most pressure -- I don't know the figure off...

I thought about using my champagne bottles but might need them later on. I am planning to follow BarrelMonkeys digorging thread one day.

I think you're right, it's most likely the D/L form that is used for acid adjustment in winemaking (unless you specifically want it as a...

When synthesizing any chemical that has two different enantiomers (i.e., has left-handed and right-handed versions), the most...

The difference is stereochemistry; malic acid exists in grape juice as the L ('left-handed') form whereas the D ('right-handed') form is...

Yes, sorbate can certainly affect taste. It is contraindicated in wines that have undergone ML (malolactic fermentation), since it can...

Yes, the one I used was Citrogum...

I like to add sorbate, Kmeta etc during racking but typically do so when about 1/4 to 1/3 of the wine has been transfered to the...

This thread mentions several ways to add products to increase mouthfeel. A turning point for my wines was understanding how to increase...

Yes, stir it in. But also, NEVER bottle straight from a carboy with lees. ALWAYS rack to a vessel where you can add sorbate if needed...

The recipe for yeast energizer probably is referring to what most of us are calling nutrient. Organic nitrogen (Fermaid O) or the older...

I'm not experienced in winery design and start up but do work part time at a small winery. By small I mean ~2500-3000 cases per yr for...

Wow, congratulations - I thought that your 2024 harvest was a bit excessive for just one home winemaker, now I see the reason behind...

It will come as no surprise to those who recognize my posts on this site that I've decided to take my winemaking to the next level and...

I think the model that @Garagista shows is the $169 USD version - I corrected the link in my post above. This is exactly what I have - 2...