Search results

I'm going to try very hard to separate actual data from my personal comments. So a new comment! I'll post data with large formatted text for ease of visibility while scrolling. I am personally very happy with this pH (I like to see 3.3-3.6 on my red must), assuming it doesn't change as...

Data Zin is still defrosting and has not been mixed, so this is data is not final! Ph I did a pH strip on the must as is, it came in right under 3.6, I'm gonna call it around 3.4-3.5. I'll take another sample as the temps rise and I can mix it well. The pH strips are very non-photogenic, you'll...

Or they just eat it raw without anything, maniacs!

Freezing it first helps with this, it also stabilizes it surprisingly well giving you more time to make decisions and prep before the must gets up to is own unplanned shenanigans. :D

Sadly, have to second this. I moved away from glass in my amateur days much sooner than I wanted due a broken carboy, a cut hand, and a lot spilled wine/blood.

Right on! Makes sense to me. Do you have any issues with the yeast starter needing more must during that long of a wait?

Interesting! I've never waited that long before adding yeast in. An hour or 2 after adding some must for ph acclimation (I also use must instead of sugar), and the yeast temps are <10C of the must. I'll give the 12 hour approach a try!

RP15? Sounds good! I'll get some, that's not one I normally use. Already learning! What's your recommended rehydration method for rp15? I'm new to it. This is my vote as well, if it's needed.

i didn't know that! Every test I've ever had done included it. The more you know!

odd, was there no nitrogen in the lab report?

Love it! I'll read through it tonight. I have pectic enzymes, specifically EnartisZym RS(P), and Scottzyme Pec5L, which would you prefer? I'm assuming Scottzyme based on your mention of it. I don't have a product called "color pro" that I know of. I'll look through the winery, though. Sure...

I knew someone here would know what I was talking about LOL 100%! The variety of pallets is even greater than the variety of wine!

Great to have you on board for the fun! And I COMPLETELY agree about the 11 opinion from 10 winemakers! But the fact is simply that there is no 100% correct way to make wine. In the event of severely diverging opinions, then we'll just flip a coin unless there's at least 1 opinion with more than...

I love this so much! I know many of you are thinking, "oh, maybe a lot of this sanitization doesn't matter." Well let me make one thing very very clear coming from a family like this: this wine DOES NOT taste like you think it does! Hahaha Italian family wine is as different as salt brined...

This is pure genius! Disrupt the bubble membranes and boom, easy peasy. Smooth work.

We posting dog pics?! Here's one of the pup in the Zin!

Hey! Looking for input any time! Welcome to the forum. I am new also, but experienced in the wine industry.

Here's a few of the labels I've designed over the past 2-3 years. The b/w one is a cork wrap. I don't have a lot of confidence in my label designs xD The big obnoxious logo is the family coat of arms, except for the crescent moon, that part is unique to me and my branch of the family--orthodox...

I have moved the frozen grapes into a sanitized primary fermenter and am still waiting for it to completely defrost. My thermometer says it was stored at -6 C and was frozen at the end of August, 2023. Please post requested measures and I'll get back to yall! Notes from my brain: I'm seeing a...

I thought since I'm new to the forum and in need to break the ice, it would be fun to do a batch together! This time I thought it would be a cool idea to sort of "group think" this batch from start to finish. Well, almost start to finish, the must we received is the must we've got to work with...