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I'm with @NorCal in that if I could buy a better wine at the same or lower price it may make it hard to keep funding this hobby. Luckily, not all, but a lot of the wine we make is pretty darn good. Then, there's the intangibles.....like sharing process and wine with friends and family, not to...

Don't worry, it's likely not the Starsan you are tasting. Good to run it through beforehand but always run it till dry back into a bucket or back into a bucket until you see the color change. Many winemakers have done the very same thing. That much Starsan in 15 gallons of wine will be fine...

To quote @NorCal, "My protocol for ridding a case of H2S is to try a few attempts with redulees and if that doesn't work, it is time to hit it with a sledge hammer: pure copper sulfate. This has cured some wine that went on to wine Gold. If you look at the ingredients in redulees it has very...

Thanks. Good question! Lately, I have not noticed any significant color difference but I haven't thought about comparing color in a side by side trial. Maybe I can do that this holiday weekend.

This is the first year we tried non-saccharomyces yeast. When used to start your fermentation, it's supposed to add much to the "complexity" of the wine. They say it increases roundness and mouthfeel of the resulting wine and also increases flavor intensity. There are different types and...

YES - good point on the oak dust! That's another difference. I used the "chips" on each fermentation. Crushed right on top! Glad you saw some possible improvements....or at least, a new version!

Thanks. Yes - I look forward to following up with the differences between these two wines in this non-sacc experiment. @NorCal suggested that I send a couple samples to Lodi Wine Lab to check the alcohol. I think I may do that just to see how much less ABV the Prelude wine may have. I'll let...

Wow, who knew I could learn so much !

I've always had great service from Lodi Wine Labs. Plus, their pricing is very good for yearly supplies.

Good questions. Did you see in that article that with the Chardonnay, it seems you can get too much of a good thing. I believe they mentioned the aromas turning to nail polish remover! This may be why the manufacturer says start with Non-sacc yeast only for 1 to 3 days or a few degrees drop...

I can assure you - I am no way involved with the manufacture, sale or distribution of Prelude. This is what annoys me about these forums....when people take simple exchanges of information "sideways".

I didn't have "conclusions" - just observations and ideas

Good point. The Prelude/Avante batch settled for 3 or 4 days before racking. The Avante (only) batch was racked 1 day after pressing.

Here's the data: Prelude + Avante Bin: 9/8, 10 pm, brix 26, Prelude 9/9, 10 pm, brix 25 9/10, 10 pm, brix 22.5 (3.5 brix change), added Avante 9/11, 9 am, brix 20.5 9/11, 10 pm brix 17.5 9/12, 8 am, brix 16 9/12, 3 pm, brix 14.5 9/13, 10 am, brix 11.5, Temp 87 9/14, 8 am, brix 8, Temp 84 9/15...

First impressions of using Non-Saccharomyces yeast: We used a strain called Prelude from CHR HANSEN. Prelude is a pure strain of Torulaspora delbrueckii to be used in combination with your Saccharomyces cerevisiae strain of choice. This non-Saccharomyces yeast strain has been carefully selected...

Good news....there's a LOT of CO2 still in the wine. Shaking the sample and getting rid of the CO2 and then re-testing shows 1.25 Brix instead of 2.5. Going to leave it alone in the brutes for a day or two more before transferring to the barrel.

I had a Grenache that was about 1.5 - 2.0 Brix and it just never got there.

Thanks. We pressed at 2.5 Brix yesterday because of timing/resources and now after a day of settling we see 2.5 Brix today. Hoping it rolls along soon.

Curious to hear from those who for whatever reason, pressed their must before it was complete. At what Brix reading did you press and did it complete after pressing? I understanding those looking to keep some RS but for those that don't want a sweet wine and pressed prior to completion, did it...

Exactly! It's just more information. Talk about it, apply it, or skip it, but it's just a choice. It may simply reinforce your techniques. Amazing to me how this simple sharing of information can spark such protest.