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It could be below 1.020 by press time tomorrow. RP15 known to be a slow ferment?

Wine pressed de-gasses more than free run wine syphoned with the AIO? In my case it looks to me that the free run wine is degassing and going through MLF while the press wine is just MLF. Pressed wine has the small less frequent pinprick bubbles.

About the same thing here with my zin, free run wine much more vigorous than press wine.

I was thinking about that last night. I'm not sure. Once the wine was pressed and racked off gross lees it didn't behave like all other wines I've made. There was no degassing and MLF wouldn't start. Got MLF to start after reduless but never finished. Wine lacked body, never turned dark...

Just remember Fred you are not the one with a problem, they are all just jealous. But I am a little curious is there any variety of wine grapes you didn't get this year?;)

Good luck with those grapes, one of these years I'm going to that Pittsburgh convention.

I had a malbec in spring of 2017 that had low pH that developed H2S, took two Reduless applications to get rid of it. It worked, wine was never great, drinkable but just so. I was amazed at how bad the odor was and how it eliminated it.

Felt the same way when I did final pressing last week. The press looks sad sitting in the corner.

When I get home, I'll double check the sauv blanc pH, I think it was around 3.1-3.15. Didn't take TA. My lees are long gone. Made zero adjustments, it tastes good so not sure I want to mess with it. Feel the same way about juice pails.

I would go with the lees myself and save the package for the spring.

Looks good Fred. I had similar results with CH16 this fall.

The carmenere/malbec was a field blend of 3 lugs Carmenere and 1 lug Malbec. So 75% Carmenere and 25% Malbec. I would be in for another barrel next year.

Fall Update: Pinotage from the spring is in the new barrel. Carmener/Malbec and Cab Sauv/Syrah from spring bulk aging. Australian Cab Sauv, Syrah and Grenache juice buckets from the summer bulk aging Brunello from this fall bulk aging Petite Syrah from this fall bulk aging Zin from this...

I recently had a bottle from Horse Heaven Hills that was fantastic. Very affordable bottle too. But I can see why the grapes would be pricey. Good luck with these. Have never used OptiRed myself.

Kmeta/citric solution here the past year or so. Used iodine based products for too long prior. Never liked the feel of Starsan and like products. Just a reminder, Kmeta does de-chlorinate.

I have Tannin Rouge sitting in my frig for several months, still haven't used it. Your late tannin additions is the second lesson I have learned this week from someone else. First was never tighten barrel rings when barrel is filled with non de-gassed wine with a solid bung.

Yes it was sir.

Sauvignon Blanc is out of the barrel and Pinotage is in. The sauv blanc is over oaked at this point, hoping in six months or so the oak will subside a bit and balance out.

You got it dude

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