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Today I bottled 6 cased of 21 Malbec and still have 8 gallons of PV and 12 gallons of Tannat from 2021 that I'm still trying to come up with the right blend. For the 2022s there is 28 gallons of CF, 15 of CS, 6.5 Merlot and Alicante and 11 of Syrah with a 3 gallons of 2021 Malbec and PV for a...

If it was just today I may be the guilty one.

Not to disagree but I've never seen a yeast spec that even exceeded 90 F.

My reds naturally ferment in the 80 - 85 range and usually has 8 gallons of must in a 10 gallon brute. I'm sure the amount of must and ambient temps make a difference. Personally I don't see anything wrong with 82 unless you want a longer ferment.

I changed my vote because this year I only made 42 gallons . That is before the angels share. I simply have too much from previous years and normally in the 76-100 range.

I don't mean to hijack Lauraliejean's post but I've often wondered if vacuum racking did introduce O2. I can see it with pumping or siphoning but with a vacuum you are removing the O2 that is in the receiving vessel. Thoughts!?

Did you take gravity readings throughout the process? Airlocks are not a true indicator of the fermentation progress.

I bought a motorized unit earlier and what a difference it makes. I can't say for sure if it's the motor or the unit but I got very few jack stems.

I don't use campden tablets so I have no idea how many you are supposed to use. If you're doing malo you definitely don't want to use too many. Do you include enzymes and tannin additions as part of your protocol?

I can only imagine the solids would have an affect on the reading. I'm surprised it's not more.

Welcome to the forum. Sounds like an interesting grape, lots of nice flavor profiles.

I just pressed the 300 lbs of Nebbiolo. Keep in mind they were thin skinned and due to all the rain we had prior and during harvest (not a result of Helen). I believe the juice content was higher than normal. Not my preference but it is what I had to work with. Any how, all 300 lbs fit in the...

If you have someone to make the pawls there will be no need to contact Morewine. They will send you exactly what will be made.

If you're in a pinch go to Home Depot or Lowes and get a piece of 1" wide by 3/16" or 1/4" flat stock. use a hack saw or grinder to cut the angle. Approximately a 45 but it doesn't have to be exact. Also, I think you will find 1/4" is the correct thickness though 3/16" does work. The length...

I've been meaning to respond to this as I have a 40L bladder press. The basket is 13.5 x 18.5 which is 11.5 gallons. I don't know where the 10.6 as advertised gallons comes from unless they somehow take the bladder into consideration. I think the amount of grapes you can press depends on how...

Thank you!

It's my understanding the seeds whether green or brown have the unwanted harsh astringency. I never looked closely at the seeds to see what color they were originally but I might assume they got stained by the skins. As far a the yeast environment I feel the yeast is in the juice and if anything...

This is Nebbiolo after the 3rd day ferment. About 160 ml worth of seeds from 8 gallons of must. Out of the 5 ferments I did this to I wish I would have kept one for a control but didn't think of it at the time. Next up is the PV whenever it comes in.

Yes, scoop the skins to a second brute until I just have mostly liquid then slowly pour the juice into the brute. Inoculated a 7.5 gallon ferment Saturday morning and this is what I got after 3 days. The process wasn't perfect and I lost some of the seeds but it is at least 100 ml of seeds. I'll...

Strange, I never had a problem with an air lock. Now a solid bung is another story.