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Hi Meadini, I hate to say it, but it depends on your plan for potential waterback or saignee. Though assuming you’re not planning on any additions or saignee, you can generally expect to ferment up to 48 pounds of grapes per 6.5 gallon fermentor. So assuming your lugs are 36 lbs, just 1.33 lugs...

Thank you NorCal, I really appreciate that!

Hello Winemakers, Over the past year, and using external and personal data collected over the past several years, I've been putting together a fairly robust model that creates a complete winemaking plan based on as few inputs as possible. The truth is that even the most modest winemakers...

With a kit like that I wouldn’t be adding lemon peel. That’s a kit you make “as is”. Just top up to 6 gallons, pitch your yeast, and maybe add some yeast nutrient in stages if using a different yeast than what’s provided. I’d skip the bentonite, chitosan, and kiesesol, and rather use time as...

Interesting story, thanks for sharing! I’ve heard wine made from table grapes (concord, niagara, thompson, etc) can range from flavorless to foxy, but usually no one raves about it. I don’t know what kind of grapes were up in Scotland, but the grapes being shipped to NY during prohibition were...

If you want a quick test try a white wine kit. If you experience the same off flavor you’ll know it’s your process and not the kit. But I have a hunch you’re sensitive to that kit taste! If you read about the red kit production process to get color and tannin quickly from red grape skins you...

I feel like this experiment belongs on “Mythbusters”! I can’t think of any positive reaction that would occur with the barrel under pressure like that, but as long as you prepared for the worst it’s all in good fun. I do want to thank you for introducing this wine type to me, as my favorite...

I think you’ll be just fine. I say rack it, sulfite it, and maybe add some bentonite / sparkalloid, before letting it settle for a few weeks. The yeast and most of the nutrient should settle out but you don’t want it sitting on that energizer too long. Rack, filter, and bottle when it’s clear...

What you’re referencing is the famous “kit wine taste”. I think all red wine kits have that, almost chemical, taste. Some describe as fruity but I agree it’s off putting. Anyway, some hide it better than others. For example the RJS line seems to have less (in my opinion), and the RJS Super...

Very interesting. I’m not sure about the traditional way of producing Asoleado but the process as you described seems very risky on several accounts. I don’t want to be critical, but my concerns range from exploding barrels to vinegar production. That said, my interest is piqued and maybe you...

Jezroti, I wish that were an easy answer. There are quite a few calculations built into this, about 400. But the more complex calculations focus on the volume of wine at different stages relatives to berry size and initial weight, PH adjustments, oak dosage, and the interaction saignee and...

Sounds like this could be a result of high potassium fruit. I hear that’s pretty common down under. I found a good reference from the AWRI which might help with your solution. Long story short, add tartaric acid aiming for a pre-fermentation PH of 3.4...

I like your idea to blend a bit to reduce the brix. Your numbers are right on for what you're thinking. From what I can tell these are the 3 scenario's you mentioned. To your point if you're planning on blending all 7 together you wouldn't need to waterback, and saignee is optional depending...

As an example, given those Merlot numbers, below would be my plan. Note that you should consider a saignee to offset the water addition to get your Brix down.

Cap Puncher, they do provide those numbers for you on their website. I've yet to find a must bucket that varies (in any real way) from what's posted. So if you don't have your own tools you'll be safe assuming their numbers are accurate. From their website the Merlot readings are: Red...

As you seem to know there’s an incredibly complex ecosystem around your vines. As far as I’m aware, though, ants aren’t interested in eating leaves and I haven’t heard of them being a problem in vineyard management. I wonder if they’re actually eating another bug that is eating your leaves. I...

Very well said winemaker81!

I like your plan! If you’re oaking in the demijohn (good idea) you can always use your wine thief to determine how oaked your wine is becoming so it doesn’t go too far. Once it’s overoaked all of the options you listed are on the table. Most commercial wines will purposefully blend to taste new...

That's awesome, I never would have thought to repurpose a barrel like that. Yes it's in US Gallons (5 bottles per 1 US Gallon). I have never tried oaking in the bottle before and will almost always add oak to the carboy instead for 6 - 12 months. But 2.5 grams per bottle is actually a pretty...

Hi cellular, I actually had a lot of the same questions when trying to dose for oak cubes (which is what it sounds like you made). I actually built a model to help answer your questions and get you the same level of oak phenolics as your favorite commercial wines. You can see that thread linked...