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My short membership has already benefit me greatly! Currently gathering everything up for press and transfer to a stainless tank. I was going to do carboy, but I'm almost certain we'll end up with more than 12 gallons of wine from 20.5 gallons of must and I only have the 2x 6 gallon carboys...

Good to know!

Haha so true. I hate that. Moving it under a vacuum accelerates that outgassing significantly! Pressing it under vacuum essentially degasses it. Even so it will still outgas a bit, and in a sealed container CO2 will sink below the air (if there is any) to create a very fragile protective layer...

Looks like we're under 1.000 SG. Traditionally I would press this evening and get the wine out of the oxygen. Is this ok with everyone?

I think there's also value in abstractly quantifying how much O2 is introduced by one action over another. Even if that is just "small, medium, and large."

Yeah, this is a good point. Can't really give angel's their share from stainless 😇

Data 3/22/24 Temperature Temperature leveled off yesterday and has begun to drop steadily. Currently sitting around 24.2°C/75.5°F. Ambient temperature is between 19-20°C. SG BM 4x4 / AMH: is sitting right around 1.000. RP-15: appears to be slightly under the BM 4x4 at 0.998. Brix Brix is...

I find reds are much more tolerant of oxygen and can handle the high oxygen aging environment of a barrel, so I do not attempt to barrel my whites at all. I haven't done much oaking without a barrel, but after this forum ferment I'm really tempted to try it! I'd love to get rid of barrels! It...

I do use potassium metabisulfite. I just find it not worth the risk to not use it. I think I'm just traumatized from so many of my batches tasting over oxygenated. After moving over to mostly sealed (completely sealed is not good either!) I've resolved my issues.

I do not have anything like that, I'd have to buy it new.

I can't speak on the specifics for all commercial wineries, but how I do it for reds in a very small winery (<5 acres) is like this: 1. Must fermentation -> press into vacuumed conical -> remove lees from under the wine, (thus conical) rather than moving wine from lees -> continue until clear...

Sounds like carboy aging or barrel aging is the consensus! I'm in no rush at all. I don't think barrel aging under 30 gallons is ideal (this batch will probably be around 13 gallons pressed) but we should be ok with a 15 gallon and a top up wine, both I can acquire. Carboy aging is very home...

Just a few questions for the forum at large! We have a few important decisions to make that I think should be done soon, even if they don't happen soon. This way we have more time to get as many opinions/thoughts/ideas as we can. I have my own personal thoughts, but this is just my vote and I'm...

Looks fun! Welcome aboard!

2023 was very good for us also.

Oh, did you mean force? I typically stop at 15psi to avoid hard pressing, but that's just my thing.

Very easy, I use a vacuum press on the fermenter. No need to transfer first or anything. Can be done in minutes. I've never done this before. Should we try it?

So far we're right on schedule. Had a TON of rain, but low humidity during the winter months. I typically expect bud break about a month after the last freeze. So for our area it'll be the last week of March of first week of April. Can't complain so far. Now to watch out for those pesky...

Decisions, decisions! As the bulk of fermentation is wrapping up (not done, yet), do we want to press, or leave it on the solids longer, as long as possible? So far the taste-able tannin and color quality is good. Also important to notice that the "foaminess" has disappeared from both. This is...

Data 3/21/2024 Temperature Hovering around 25.5°C/78°F Brix BM 4x4 / AMH: estimate around 10°Brix RP-15: Estimate around 9.5°Brix. SG BM 4x4 / AMH: my best read on this is about 1.014, maybe just a touch higher. Thoughts? (got a few solids, sry) RP-15: juuuuust over 1.012, gonna say this is...