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I talked to Matt at LP, here is his response: Yes, the skins bags were purged with Nitrogen prior to filling the bags. They have been stored at -10 degrees F since the Fall Harvest. No worries about freezer burn. Just an FYI to everyone

I just got a double skin pack Zinfandel yesterday! I was expecting the skin packs to be vacuum packed. Does anyone know if the air inside is purged with inert gas? I’m a bit worried about freezer burn and oxidation of the skins if not.

Allulose is found in nature in small amounts. It was not chemically created. It is supposed to have no off tastes at all. The FDA recognizes is as GRAS (generally recognized as safe). I’ll probably buy some, taste it compared to regular sugar. Then I might do bench trials and a tiny...

Has anyone used allulose to backsweeten wine? I read up a bunch on it and seems like it could be a viable option to backsweeten without sorbate or filtering. Please share your experience if you have used it. I’m pretty sure it is non-fermentable, but it is hard to find much on the topic. It is...

I used Rhone 4600 on a merlot rose. I give lots of aroma, strawberries especially in rose. It can cool fermented in my cellar at 55-60 F with no problem. I would use again for sure.

There is a newer product you could try as well. It is called Bactiless by Lallemand. I got a small package from the beverage people website. 20g for $11 plus shipping. It binds to the bacteria like a fining agent and you rack off. It is supposed to hit gram - and gram +. It should work on...

Hi RT, I guess was the 1 micron filter you used a nominal or absolute filter. A lot of nominal filters only filter out 60-90% at the size they are rated. If it were a 1 micron absolute, maybe it’d be okay?

Morewine sells “absolute” filters that filters out 99.8%. They have them in 1 and 3 micron for much cheaper “$12.99”. The 1 micron (and probably 3 micron) absolute should take out yeast cells. Yeast cells are generally 5-7 micron in size. The 0.45 micron are made to remove yeast and most...

I may have had the slight soapy taste come through on a petite pearl that I sterile filtered with the #3 pads. I did 1 carboy with the #2s then #3s. I have a hint of soap in that wine. (I thought I did it). The unfiltered wine is fine. I’m switching to cartridge filters and will just use my bon...

Honestly I know what the error is in both of my hydrometers. I measured them both with distilled water at 60F (luckily my cellar temp was exactly 60F when I tested). Triple = no error, exactly 1.000 at 60F. Pretty accurate. 0.980-1.020= 0.9975 at 60F (so I add 0.0025 to the final readings)...

Oh yep: SG 0.9945

Update: SG now at 0.9945! Still bubbling, added the two- 1 gallon press cuts today to make sure they will ferment out too. Aroma and taste are very nice. Patience is what the doctor ordered.

I know the calibration on each of my hydrometers. My normal triple hydrometer and the SG 0.980-1.020 are both coming up with the same measurements +/- 0.0005. As for the ML, the chromatography showed no malic spot at press. It has been 2 weeks at least. I think ML is probably done. I...

The hydrometer I got will measure SG 0.980 to 1.020 with 0.001 increments. (($13.99 at northern brewer). I am estimating the last digit because it is in the middle 0.997 and 0.998. The demijon is NOT on the gross lees. As previously stated I racked off gross lees 48 hrs after press. The...

It been sitting about 72-75F, for the last 10 days. I have a heating pad on it to keep it up (my basement is about 63-64F) I'll keep it going as long as it is bubbling, which it still is. What would you do with the 2- 1 gallon press cuts? They at at about the SG 0.9975. They stopped...

So we have a nice Cab Sav from Rattlesnake Hills Washington (thank you Winegrapes Direct) that has been fermenting for the past month. It started at Brix 24.1 (SG 1.1015). TA=7.1, pH 3.73 (after adjustments, original was pH=4.02 and TA=5g/L (added 1.1 g/L of tartaric acid and everything...

I honestly like BM 4x4, but is is high nutrient demand and not very friendly for malolactic. I had good success with doing MT in one fermentor and D80 in the other. And blending together. I recently just got on the renaissance yeast train ( thanks CDrew and 4score). I currently have a cab sav...

So, just for an update, I went against what I originally stated and pinched the Melody yeast blend anyway. Patience is a virtue. I reconstituted per instructions on package. Pinched in 5.25 gallons of Russian River Valley Chardonnay. Brix 22.9, pH 3.44, TA=6.5 (after slight adjustment)...

One thing you could try is to push them in with a chapstick plastic tube. You need to be on the floor with the bottle between you legs. Apply your body weight while carefully lining up the chapstick with your hands. Be careful if you try it ( it could hurt if you slip). I have done this for...

I have a 120L Speidel. The rubber seal (giant O ring) is a pain. Make sure you are seating the seal in the lid properly. You need to make sure you push the lid down fully before sealing with the strap. However, I don't think I have ever used to the banding strap during a fermentation...