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As others have noted, the sediment is likely (or mostly) the bentonite. Not sure why you went with bentonite in red wine, we (and I believe others) only use bentonite in white wine usually followed by cold stabilization which helps to compress the bentonite prior to racking off the bentonite...

We just went through a similar situation with 30 gallons of Chardonnay. We thought MLF hadn't started based on Chromatography results showing "no change" over a month or so (see prior post), and seeing no signs of any activity (usually see tiny bubbles). We now have it going and are seeing the...

Why not use standard oak infusion tubes with oak chips, cubes, or beans? They also come with the fishing line attached. They are specified for carboys, but why not use them in a neutral barrel?

Checked the actual wine temperature with a recording data logger. Turns out that even though it’s in our normal heated “living space”, the actual temp was only about 63 deg f. We moved it to a location where we can control heat (heater and temp controller), so it’s now sitting at 72 deg f...

Thank you wxtrendsguy. Now that the second chroma test is fully “dry” it does look to us like there may have been a little progress between the two tests. Based on that and your excellent and sincerely appreciated advise, we will let it “continue” for a while (month or so), and then retest...

Good point! Thank you.

Cmason1957, thanks for the thoughts. Not what I hoped is going on, but it is what it is. PH is 3.36. Reds are well done and sulphated, so can’t try inoculation with that, too late. I guess we’ll let it sit for another couple of weeks and then test again. If I don’t see any change, I’ll...

Sorry Mario and Stickman, looks like you may have been asking Mario about the bacteria source

Hello Stickman, The VP41 was purchased locally (Musto Wine Grape Co - major grape and juice supplier in Hartford, CT). Half was used on a batch of Zinfandel and Petit Verdoh which worked well and showed clearly visible tiny bubbles until done (wines 1 & 2 on the Chromo test). The remainder...

Thanks for posting the newsletter. Very interesting.

Hello bshef, Our Chardonnel were all grafted. We would have much preferred own rooted. In the attached pic (mid / late summer) the Chardonnelmare the first three rows (closest in pic). The other vines were also planted at he same time, own rooted St. Vincent and Marquette. Some of them grew as...

Thanks stickman. Based on these results, do you think, can you tell by this, that the Chardonnay (3) is actually going through Malolactic fermentation? Slow, OK, but looking for confidence that it’s started??

Hello, This past spring we planted 39 Chardonel grafted vines. They grew well and most reached the mid wire (for mid wire cordon training) and in some cases were trained along the wire in both directions. When we removed the grow tubes this fall, some had roots like the attached picture...

Hello Folks, Looking for opinions / help reading this Malo (Chromatography) result. Wine 1,2 and 5 are look done, questions are; 1) Wine 3 (Chardonnay) - looks "partially" done, but is it actually going through Malo at all? 2) Does the presence of some indication at the Lactic level indicate...

I’m with stickman on this one. Normally you don’t use bentonite at all for red wine, and certainly not pre-fermentation. Adding bentonite prefermentation is pretty much a “kit thing” that helps to get the wine clear more quickly. Most of us use it for white wine made from grapes, but well...

Some other thoughts. Reds need to be punched down so you need access in order to do this (large opening on top of fermenter). Whites are not fermented on skins, so no punch down access required. The cap formed on the reds also helps to protect the wine somewhat from oxygen during ferment...

Thanks All, OK, stop messing with it, filter and bottle!

Hello, Interested in thoughts on this wine / haze. It’s Riesling made last fall, been through “the ringer” trying to eliminate the haze you can see in the photo showing the light beam. This wine has had bentonite (twice) colds stabilized (1 month at 32 deg. F), and pectin enzyme treatment...

Hello Sundown vineyard, We’re in the Windham area of CT and are wine makers (all winemakers are always looking for grapes)What exactly are you thinking you want to do with the grapes and how much do you expect to harvest?

Sorry. Meant to add a note. This is what we did. This is our first year with our vineyard. Roundup under plants, mow grass between.