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As @Rice_Guy said, using ice is the best. If the goal is to maintain residual sugar, rather than back sweetening, it can be done. I have successfully “cold crashed”multiple roses in ice baths. One at SG 1.012 one at 1.018 (no, I did not create the YouTube video). In a bucket, add salt to...

I know the consensus was “low intervention” but even low intervention wineries use egg white fining sometimes on big tannin bombs. Check out the practices of Ridge. https://www.ridgewine.com/ They use very low intervention pre-industrial winemaking but definitely use egg whites on some of...

I’ve use is on cab sav and old vine zin. The zin got to low 90s and the yeast didn’t stress. The extraction and aroma on that zin are awesome!

ARC 84QT Large Crawfish Seafood Boil Pot with Basket, Stainless Steel Stock Pot with Strainer, Outdoor Cooking Pot, Perfect for Lobster Crab Boil and Shrimp Boil, 21 Gallon https://a.co/d/gpa7cfu I refinished a #45 press a couple years ago. I used the stainless of the mesh stainless basket. If...

Kill Brett and No Brett Inside are both fungan chitosan rather than from crustaceans as used with the normal fining agents. They are both geared to Brett (yeast). Fungal chitosan is a powder that you make a fine suspension with that binds to Brett cell walls. Recommended dosages is 2-4 g per...

I would consider doing the barrel and if you have capacity, do a cold ferment in stainless or carboys. Then, do blending trials with the barrel fermented TR-313. I did did a similar process last year. One with Allegro ( fermented at 60-65F with oak and ML), One with BA11 (fermented 50-55F no oak...

OxyClean free is all I use for cleaning. 1/2 -1 scoop per 5 gallon bucket. Wonderful for everything but will really dry out and crack your skin on your hands. I use gloves if I’m using it for lots of clean or label stripping. It will strip the plastic in a bucket (making it rough) if you let it...

One of my wine making buddies had a bunch of corks pop on a very nice Syrah after assuming malolactic was done. He had 2 separate fermentors that he inoculated ML during primary. One went through ML, the other didn’t. He sulfited appropriately. He bulk aged a year, bottled, and bottles started...

I'll take a TR313 if there is still room (and Rice Guy does not want two)

Don’t waste your time with egg white fining if you over oak. I tried it on a FWK petit sirah that I over oaked. I added 0.75ml per gal (range 0.5-1mL). It did not do anything to reduce the oak flavor. I did blend some with an unoaked Zinfandel. That seemed to be the best use. It may have...

Are you planning on malolactic?

Honestly, it is all making more sense. I did use VP41, which like Omega that you used, has slow/very delayed degradation of citric acid. Also, the Zinfandel I’m doing, is pretty high alcohol. Probably, 15%+, which is probably delaying the citric acid degradation even more sense it is an...

@BarrelMonkey , in your opinion, do my chromatography sheet seem like citric acid to you? After looking at your chromatography, it definitely seems like mine is only citric acid.

I can’t find a citric acid standard but could probably make one myself. Your right, that is the only way to probably confirm. As much as I don’t want to run chromatography again, I should. It’ll be a fun experiment anyway.

So, I started a old vine zinfandel from fresh grapes back in October. ML bubbles have stopped ( probably a month ago. I think ML is complete and the spots visable are citric acid. I have another ML chromatography from a month ago that shows 2 of the zin carboys with what I think are malic spots...

What pH/ TA did you end up with (if you measured)?

The merlot is actually a bit different then the general above statement on their website. For the Merlot section: “The average single strength juice is about 22 to 24 brix. This product is very low in sulphur, <100 ppm. The approximate dilution rate is 1:2.8, yielding roughly 3.8 quarts of...

I agree with Cmason1957, warmer temp is only going to matter for extraction if you have skins. It may matter if you are using a high glycerol yeast as well. However, if you don’t have skins to extract, Keeping the fermentation cooler will help you preserve aromatics.

Has anyone successfully reduced oak with egg white fining? I thought it just reduced tannins, not necessarily oak flavor. I have a couple batches I would possibly used it on if others have had success.

David, I used Prelude +Allegro on a fresh apple press juice, honey, and a bit of Riesling conc. I love the aroma on it. I’m sure just Allegro would be fine too.