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Thanks, With CH16 they specifically say not to hydrate just add to wine? I'm assuming you using VP41, would you still hydrate CH16, this has been my go to for years and I never hydrated it.

For those who have had several successful Co MLF seasons under them can you give me any pointers. I have successfully always done sequential. But Co-inoculating seems to make sense. I have 4 batches going to happen this coming weekend. I'm doing split batches D80/D254 2 50Wine/70Must OVZ 1 D80...

I placed my order with Gino Pintos 40 cases oz OVZ and 24 Cases Sangiovese Bruello Lanza, estimated delivery date Sept 20, This is great place, always easy to work with, great service. We had fantastic grapes last year, looking for the same this year. I uploaded their grape prices, Please let me...

Last year we did a split D80/D254 We split the grapes into 2 separate bins, 20 lugs 100 gallons 50 gallons in each, 15 Zin 3 Barbera, 2 Alicante & 1/2 Muscat. We fermented separately the D80 was slightly faster and hotter than the D254. We also did a Cab/Sangiovese (15Lugs) 40 gallons (20/20)the...

Thanks 4score.

Yes I did, I used CH16 I have used this for several seasons completed in about 2 weeks let it rest for another 6 weeks before so2 dose.

4Score, We had the best Vintage in 20 year of making wine using the split batch of D80/D254, We ended up with 450 bottles of Old Vine Zin, 160 Bottles of Cab and we blended 100 bottles of Zin/Cab, Best wine hands down everyone was blown away how good all 3 came out. This year were looking at...

Well we did 2000 lbs this year with a manual Crusher and its wasn't that difficult, definitely an arm/shoulder workout...

Joe, I'm in Manahawkin NJ

AJ, I have always used a little Muscat in my Family Zinfandel typically its only 5-6% however this year I dropped it down to 2-1/2 % you still can taste it in the wine but its just a hint really give it a nice taste. Muscat has a very distinct flavor I agree with you its a fantastic everyday...

You just can't stop, that fermenting smell is calling you...

My biggest improvement was made with the purchase of a digital scale, no a little pinch here or there. Once I calculate the gallons of must and wine based on lbs of grapes I use the mfg recommended dose. Measuring with an accurate scale makes a BIG difference. Well at least in my mind it did and...

Same here 1gm/gallon of must with Lallzyme EX-V same with Opti-Red, Must was not muddy, I press 2 times and go slow, I was thinking about doing it 3 times but we were running out of time, next year we may plan for it. This year was not any different that last year as far a pressing, with using...

I had an issue with one of my VC tanks last season, I have been using the standard vinyl bladders, same bladders for the past 5 years, they hold air fine, however unless you pressurize the tank with inert gas and test the seal how do you really know if they are air tight. Check out this video...

Fred, Been making wine for almost 20 years, only the last few years have I learned much more about the chemistry of wine making. I was amazed how lucky I was and how resilient wine making can be, basically just pitching any yeast, for the first few years no So2 and wild yeasts, some turned out...

Jim, I knew I saw something about when to add Opti-Red from MoreWine, just found it this is from their "Red Winemaking Outline" article "2. Yeast Products/Additive Additions: Natural yeast products (such as Opti-Red and Booster Rouge) are used to increase mouthfeel, avoid browning, increase the...

AJ, Thanks I have been hearing the same advice as you as far as yeast characteristics in wine that is aged. As a matter of fact right from the guy at Lodi labs.

Thanks CDrew, I actually called Lodi Labs and had a conversation with someone there forgot his name, real nice and knowledgeable, I picked his brain on different yeasts and Advante because as you stated there are some advantages, he didn't have a preference on one over the other, he just said if...

I would love to hear from winemakers who have used Avante yeast vs a split batch combined after pressing, 2 yeasts specifically are D254 and & D80 Its a bit more work splitting the batches, Is it worth it in the end? Why you like Advante? What do you compare it to in flavor? How does the young...

Fred, It's going to be very hard for me to change my schedule that I followed this year. It was perfection every step. The only issues I had was temperature control with large fermentation tubs, they do get hot 90-94F. I did need to cool them down. I never got any So2 gas, Using Ferm-K (2)...