Search results

I do still have Prelude (Torulaspora delbrueckii) still re-packaged in vacuum sealed if anyone wants any or wants to trade at some point. I would be interested if anyone has a brick or is interested in splitting a brick of Biodiva (Torulaspora delbrueckii). I used it once combined with Bravo...

Just an FYI, Bosagrape.com does sell 50 gm packs of all the above besides TR-313, Maestoso, and Bella. They are $12.25 Canadian (~$10). I have used Bravo, Avante, and Allegro. I would consider trying Maestoso if that was bought. Also, would you be vacuum sealing the yeast packets?

I have done a few cold crashes on rose prior in small batches. I'll give you my 2 cents: 1. Don't ferment in a bucket. I would ferment in a carboy. The glass won't hold fermentation heat like the plastic does. Ferment as cold as possible at the beginning I think Fresco cold tolerance...

If it tastes balanced, I’d leave it alone. If you are worried about the pH, blend some of your cab sav with the cab franc to bring it down. Blending trials between the cab Franc and the cab sav would be worth your time and effort. I bet blending portions of the 2 will make a better wine. IMO...

Just an update, the Milwaukee Northern Brewer is very respectable. I brought back the broken carboy from the other night and they replaced it. I opened 6 carboy boxes and 5 of the 6 have bubbles in the thin glass right above the bottom ( where mine broke). I finally found one with no bubbles...

I think 1.5 year old. Cheap Chinese glass. It was my heaviest glass 6 gallon that I have. I literally have 30 yo carboys from my uncle that have never had issues.

Here is a glass carboy flaw for ya. It happened about 1.5 hrs ago. I was stirring my Washington State Viognier that was down to 1.010 in my cellar that if 59F. I gave it a good stir with the back of a plastic paddle (as I have done for years without issues). I all the sudden notice some liquid...

SLM, back to your original question on when to press, I’d keep it in the primary as long as you have a good cap forming still and as long as you have mature seeds. If the seeds are slight green tasting. Press and get it off the seeds. If the seeds are brown nutty and mature, let it ride. Long...

Finally pressed out the old vine zin yesterday with my little helpers! I got to use my re-furbished #45 press (that took me way too long to finish). No big squirts like the other( I was using a mesh bag)

Are the measurements decently accurate to what they say on the website in your experience? Have you done their petite sirah?

I expected high pH fruit this year and when the old vine Zin came in from mokelumne river sub AVA of Lodi it was only 3.6 to 3.85 (not bad at all)

Thanks Tim3, yeah I will make sure to balance it all. I’ve had to same thing happen with wine grapes direct, where the numbers are pretty far off and high pH. Good to know on the YAN. I am actually only doing one bucket of petite sirah. I was going to use it to coferment an Old Vine Zin I was...

Nevermind, I finally got a response. They apparently just harvested this last Monday and will be shipping out next Monday.

It looks like some ppl have gotten frozen buckets from them before. Tim3 seems to have gotten them from his post last year on this thread.

Has anyone ordered from grapesforwine.com recently? I ordered a petite sirah 3weeks ago and have heard nothing. I tried calling, one line is busy the other goes to some Google voice thing that no one ever answers or returns calls. I have emailed 3 times without response. Have anyone received...

I got pH=3.84. TA=4.7. I corrected one fermentor to pH3.47 the other to 3.6 (I’m blending them anyway). Brix was25-26. There were some raisins that leeched out more sugar after it started fermenting. In the native fermentation, I picked 5lb(after destemmed) of wild grapes from our church...

Had a nice day crushing with the WVA last Monday! 400 lb of Lodi Old Vine Zin split into 3 fermentors. -2 day cold soak. 3.5 gallons off for a rose -Fermentor 1: Prelude+Avante +VP41 (coferment) -Fermentor 2: Prelude+BM4X4 +VP41 (coferment) --Fermentor 3: Native yeast ferment yeast and ML. (No...

Did you use Prelude on these?

Oh, it’s cool! I bottled a Bordeaux Blend (red mountain merlot and rattlesnake hills cab sav)earlier this summer, the Olivelet Lane Chard, last week, and need to bottle the straight rattlesnake hills cab sav very soon. Those are some of the best wines I’ve ever made. Maybe this spring I’ll try...

Yep I’m the one who organized the (non-WVA) winegrapesdirect pallet Spring 2021. I can’t make most meetings because of work, but usually do the crushes is possible.