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I had the same issue with my 2023s since I didn't have enough room in the cooler. My warehouse gets to the 90s. I just kept reducing the volume. Once I made room in the cooler the volume dropped and I had to top it off.

Took me a while but good one

I'm no expert but I would think flooding the headspace with oxygen might be different than micro oxygenation.

I get lazy at times and might not top up for over a month and sometimes it could be as much as 2 months. What I found is, as Bryan mentioned, a properly sealed barrel does appear to be in a vacuum. If you open it to check the sulfite levels you are putting the oxygen back into the barrel. I...

Just curious, what is the lowest setting on your unit. A few I was able to find data on say 62°.

Yes, the thermo couple is outside the box and you do have an interesting dilemma. Do you think wrapping the thermo couple with insulation might work, it couldn't hurt to try. I was thinking some neoprene pipe insulation.

The math looks good to me.

You know, it could be the other way around. It changes the pH but not the TA. Hopefully someone chimes in.

It's what I learner at a seminar at the Winemaker Magazine conference.

I only occasionally make peach and blueberry wine. The peach is pretty much only peaches. I might add a little water to the blueberry. The thing to keep in mind is adding water reduces the TA while the pH doesn't change.

Below are the break downs for the medals for AWS and Winemaker Magazine. They are both based on the UDC 20 point system but why the ratings are different I can't say. For the record I entered 9 an got 5 bronze and 2 silver and the notes didn't help much. American Wine Society The average...

Horton is one of the older wineries in Virginia. Dennis Horton who recently passed away is credited with bringing some of the better grown varietal to the area. I've never been there but their wines are sold locally and very good. Barboursville is another highly rated winery and near Horton. If...

The only thing you might want to consider if you plan on doing MLF is the amount of sulfites already in the wine. Although VP-41 has a higher sulfite tolerance it still may be too high.

I know, Mississippi State is staying in our hotel. This thing is too busy to do anything else very good speakers, friendly people and they are feeding us well.

Bringing this back up. Is anyone at the conference?

Time is almost out for ordering barrels. Please let me know if you are interested. I'm sure you caught it, the 25 liters are $240.00 not $340.00.

Kind of expensive at $66.66 a bottle and only 6 of them are yours.

All my wines are from grapes. Once I rack off the gross lees, about 2-4 weeks, after fermentation is complete it goes through MLF for 3-4 months. After that racking and sulfiting the wine doesn't get racked until right before filtering and bottling which is anywhere from 12 to 16 months total...

I have you down Jim, w are do up to 4 orders. Time is running out and we need to get to 10, anyone else?

I can't speak for hybrids or SO2 levels but I always Vacuvin my wines after opening. It takes me 3 days to finish a bottle.