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@Busabill

That was interesting....thanks for the link.

At least 3 times per day. Some days more. Something very satisfying about punching down!:i

You can send a sample to a lab. https://www.lodiwinelabs.com/products/alcohol-by-volume?variant=33419300812

Welcome! So much fun awaits you!

Thanks....do you have a model you'd recommend?

I found another candidate that looks great. Blichmann Riptide. Check it out.

The other thing about the Chugger that is a little concerning is that it's only 1/20 HP. I wonder if it can move much wine up a few feet. Do they have any other heavier-duty pumps?

Glad to see this post as we are also looking for a pump with higher GPM. Have you seen these? http://ebay.to/2wZdXrm Actually, I guess Morewine has something similar. I wonder if anyone here has experience with the Chugger pump.

There's a great interview with Charlie Talley, founder of Star San. He did the interview on a beer brewing podcast way back in 2007. Some interesting things.... Star San is indeed a detergent (cleaner) as well as a sanitizer. Although they still say to use a dedicated cleaning agent, Charlie...

A friend used Avante and was trying to stop a ferment as he was making a port. He added the brandy and the damn Avante kept chugging right through it! I know they say this yeast is tolerant of high alcohol, but this was crazy! They did a lot of cross breeding at UC Davis to make this stuff...

Try Lodilabs.com They have smaller quantities and may be on sale!

We used a blend of D80 and D254 (separate bins then blended) on our 2015 Barbera and the results were spectacular. Double Gold and Best of Class at the last CA State Fair. I got this idea of D80 and D254 from Tony on here. He did the same the year prior and got a Double Gold on his Zin...

I use Starsan. No need to rinse.

I've seen this rule of thumb before. I like to see what SO2 PPM they are calling for with such a recipe (2g SO2 per liter). So, if you do the math for a 225 liter (60 gallon) barrel, you're adding 450 grams of SO2. Further, if you solve for PPM, you get something like 1130 PPM. Wow...

Assuming you started malolactic fermentation, there should be enough CO2 to protect the wine until the end of that stage. Then rack again, SO2 and either put into a 2-gallon container or top up with other wine or sterile marbles.

Nice! We have some Tempranillo and Cab going this season and we're looking forward to some blending experiments! I think the Tempranillo will smooth out the Cabernet nicely.

Good job...fun times!

I agree about the taper vs straight Bordeaux bottle. So much easier to put a label on the straight, non-tapered bottle.

CH16 and VP41 are ones we've used for those. Also Enoferm Beta.