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  1. Z

    Yet another 'What's growing in my wine?' post

    I didn't EM the Pinot. I'm EMing my super Tuscan. So far so good. I plan on pressing this weekend. Good luck on fixing this.
  2. Z

    Yet another 'What's growing in my wine?' post

    from Jack Keller site Oiliness or Ropiness: The wine develops an oily look with rope- like treads or strings appearing within it. It pours slowly and thickly with a consistency similar to egg whites, but neither its smell nor taste are effected. The culprit is a lactic acid bacterium and is only...
  3. Z

    Yet another 'What's growing in my wine?' post

    I dont know but if adding the extra SO2, it may get bound up by the bacteria and not be a problem. I would do a search online for how to get ride of it. I joined a group on facebook moderated by Daniel Pambacci. I remember there being a post on there about this very subject and he gave...
  4. Z

    About to dump my Pinot noir

    I was concerned about my Pinot being stuck. I put a blanket around the carboy and a heating pad under it and turned it on mid-high and left it on. It picked up and fermented down to 1.00. I think you need to add more heat for a longer period of time.
  5. Z

    Yet another 'What's growing in my wine?' post

    I found the below from herehttp://www.howtomakewine-athome.com/homemadewine-7.html Ropiness Once in your life time you may see a---ropey- wine. This looks silky and shiny and has a thick appearance. When poured it looks oily. The cause is bacteria of the lactic acid family. The cure is...
  6. Z

    Show Us Your Pets

    Artie and Betty
  7. Z

    What is it?

    No I don't think it's tartaric acid crystals. It could be some kind of protein. Have you added sulfite ? You could siphon off the top layer and then add SO2 just to be safe
  8. Z

    Extended maceraction

    The gray brute is supposed to be food safe. For the 3 or 4 weeks I think it will be ok. I recall a year or so ago I spoke with rubbermaid and they didn't t recommend long-term storage.
  9. Z

    Extended maceraction

    I am doing this as an experiment with the hope of softening up the tannins. My understanding is that by leaving the wine in contact with the skins, the tannins will soften with time.
  10. Z

    Extended maceraction

    I added the plastic wrap and will try and see how this goes going to shoot for about three weeks
  11. Z

    Extended maceraction

    I have no idea. I didn't know what to do. Maybe I will hold off on the MLB until after I EM. I just have a 20 gl brute that it is sitting in right now. It has just finished (0 brix). I will cover the top with plastic and if I can find something to put on top of that I will along with another...
  12. Z

    Extended maceraction

    Did you do a mlf on your em batches ? I had originally planned to do a co-inoculation but my bacteria froze solid and it was no good. So now my primary fermentation is done and I was going to add MLB today and do an EM. Any issue with doing it this way?
  13. Z

    Extended maceraction

    I mean some amount of time following fermentation. I had planned to do this with some Cab I was going to get but it didn't work out. I think illl just press and skip it this year
  14. Z

    Extended maceraction

    I have a super Tuscan blend fermenting right now that I was planning on doing an extended maceration on. It's in a 20 gallon brute garbage can. I was going to cover the top of the cap with cling wrap daily to protect from oxygen. I've never done this before and was wondering does it require...
  15. Z

    Pinot Project

    I racked again yesterday and shook the hell out of it. It's seem to smell OK now. So I added a little bit oak shelf I did it and will leave it alone for a while. I bought copper sulfite solution and reduless but I don't think I will need to use them.
  16. Z

    Pinot Project

    Brix are down to .5 so heat and a little Fermaid o seems to have worked. Next step is get rid of H2S smell. It's not too bad but hope a dose of reduless will get rid of it. I'm 99% sure this is all because I did not put enough nutrients in. I added one dose of fermaid o at the end of lag phase...
  17. Z

    Fermaid Additions

    I have been trying to figure this out too. I am starting to believe the one dose of Fermaid K should be .5 g/l split in 2 not .3 split in 2. I found this spreadsheet that says there is a typo in the Scott Labs manual...
  18. Z

    Malo question

    Yes I do mean grape skins, seeds etc..... I am curious to see how it will work out too. I didn't plan on using it but decided to try and save some $$. Worst case I have to buy something else.
  19. Z

    Malo question

    I have 2 packages of Wyeast Liquid Malo that say they are for 5 gallons of wine. I am co-innoculating 14 gallons of must. I think this should be ok, but wondering if anyone knows for sure? Thanks.
  20. Z

    Pinot Project

    Thanks. My first goal is to get the ferment down to at least 1. After that I will use Redules and if that doesn't work Copper. Hoping I don't have to try a restart. It seemed to be bubbling before I left this morning, hopefully the Fermaid O does the trick.
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