Search results

I fully expect this to finish well over 70 delle, and between that, the pH, and the benzoic acid from the cranberries I don't expect to need to worry much about microbial stability.

Solubility of gasses in fluid increases as fluids get colder; cold crashing actually increases risk of oxidation.

I shoot for 5mm of ullage. I recommend always using high quality #9 corks; at least colmated if not first quality/flor. There is nothing more heartbreaking to open a bottle you've been aging and discover you've ruined the bottle because you cheaped out on corks. Use fresh corks from a...

I've got a cranberry melomel going right now that's literally cranberries and honey, only yeast rehydration water. pH is 2.7. Pitched 4g/gal rehydrated with goferm and a 400PPM YAN target with DAP/Ferm-K/Stimula Syrah. It's ripped through 60 points in 5 days. Treat your yeast right and...

Ahh, hitting a wine with both positively charged and negatively charged fining agents. I'm sure nobody has ever thought of that before. (you don't need to rack so much)

One fine point that I might put here is that this addictive, at least according to the TDS, results in much faster impact than using your own lees. I tend to fully agree that the home winemaking community is way more rack happy than I personally consider prudent or necessary. The consequences...

I’d like to, it’s a 1-3 year experiment though. On the list, but fairly low priority.

if the nutrient is or contains DAP (incl fermaid K, LD Carlson ‘energizer’, fermax) it is less than ideal to add at pitch as it can stress the yeast during the lag phase. ultimately, relax, don’t worry, have a glass of wine, and keep it in mind for next time. The other thing to keep in mind...

Nice.

Update: Here is the actual data sheet for the product, it is not biolees.

"It just wasn't enjoyable. The flavors didn't really meld together properly."

Nothing wrong with letting it sit on the fine lees for awhile. I personally wouldn't rack again until you're done with the oak.

I'm starting a no-water cranberry melomel today (cranberries and honey, no additional water). I'll be using Exotics Mosaic and targeting 450PPM YAN (in addition to any YAN provided by the fruit) using Ferm-K, DAP, and Stimula Cabernet (a ferm-o analogue designed to amp up fruity ester...

'Energizer' is typically considered to be roughly equivalent to fermaid K, but we don't really know for sure. The fermaid products are basically the only nutrients out there (besides DAP) that have rigorously verified YAN values published. Package doses are never sufficient, they presume...

Apparently there has been a wine industry shift away from products containing DE. Apparently there are risks associated with inhaling it.

Nope. Scott labs discontinued it because of the dangers of using diatomacious earth. Which is a real shame, because it is one of the few positively charged fining agents that is both gentle and available in homebrew quantities. Chitosan and keiselsol on their own can be remarkably difficult...

k-sorb is a one time addition. I personally would add additional k-meta, as oxygen is introduced each time you rack and when you bottle, so free so2 becomes bound, which you'd want to replenish. If you are just sprinkling the k-meta into the carboy, a week for it to diffuse through the wine is...

If you're back sweetening where the result won't be delle limited, you want to use k-sorb as well. K-meta alone isn't enough to prevent refermentation. I add 25ppm k-meta for each rack and before bottling, unless I can be bothered to break out my flasks and burette to run a titration and...

Day apart is the general recommendation. But yes, good point.

chitosan and kieselsol are oppositely charged fining agents, so they're most effective if used together