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Sorry, not to hijack thread but #NorCal what temp is your wine at to hit those MLF completion times? RT

Wow, that must be at least $3k worth of grapes, hope you have found a way to monetize the hobby to recoup some of the costs....

Hi Tony , before you try copper sulphate there is newish product called reduless that I have used with some success. RT

For blending, how does everyone handle oaking, without a barrel. I have 18 Gal cab sav, 6 gal merlot and 6 gal petit Verdot that I plan to blend all together. Would you A. blend them all together and then oak with spirals, cubes etc as you want or B. age and oak each variety separately to get...

Ok, long day done. Drove and picked up 400 lbs cab sav and 100lbs Petit Verdot. Cab Sav was 25 brix and 3.52 pH PD was 24.5 brix and 3.19 pH Last sulphur treatment was august 26th. If there is any hydrogen sulfide smells this time it is on me. I will implement the nutrient regiments as above and...

Thank you Blue! That is what I will do. Just got word 400lbs of Cab Sav and 100 lbs petit verdot is ready for picking tomorrow. I will put the new nutrition plan into action and let you all know how it goes. RT

Wow, 5 weeks before picking, I had no idea it was that long before picking to fully dissipate. Great info to have on hand for the future. For the current batches I have reduless and 1% copper sulphate coming in the mail today. I will try the reduless first and see if I can salvage. I am less...

Oops sorry all, meant goferm at hydration, I don’t have Ferm aid o, just Ferm aid k. Is DAP just standard yeast nutrients you see in all brew shops? Thanks all. Ps does anyone wash their grapes? In the merlot especially I noted a slight sulphur smell at picking. I get my grapes from a...

Ok so my fall so far, 300lbs Pinot noir , pulled off 5 gallons of juice for rose, put half of those skins back on the remainder. Fermented red with bm 4x4 used Ferm aid o at hydration, added suggested fermk amount at 1/3 Brix drop, got sulphur smell during ferment, added more Ferm k punched down...

On the topic of stem removal, I am happy to say my DYI crusher destemmer worked a charm and removed more stems then we have done before . Little to none in the must.

HI all, ordered my first chroma kit. It came with the paper, 100ml of solution and then 2 - 5 gram bags of tartric acid and malolactic acid. No lactic acid, which I assume was an error and have contacted the seller, no answer yet. But in the mean time, what amount of water should I add to the 5...

Ok great, i was getting nervous. RT

Sorry all, another question on my pinot noir journey. Racked my pinot off the gross lees 2 days ago, into 2 carboys, mixed up CH18 and luecofood (MLF nutrients) in some warm water and let sit for 15 minutes. Then introduced into both carboys. I have watched for 2 days and no visible signs of...

So just to close off the thread. Reduced temperature and had added more Ferm k, smell got much better and pressed today with no issues . rose I splash racked and I think it will be ok. Tasted good. Thank you all.

Hi all, definitely rotten egg with a little dog fart mixed in. So 216 lbs pinot noir 31 grams BM4x4 29 grams go ferm 24 total grams Ferm K haven't been able to monitor must temp but able to keep ambient at 70-71 degrees. 3 x per day punch/mix Update, so just before posting i added some more...

Hi all, crushed sunday, pulled a batch of juice for rose. Put half the skins back to ferment. Ferment has been going well however I am picking a sulphur smell from both the red on skins and from the rose. I so2 the must, settled fro 24 hours. Bloomed yeast with go ferm, added Ferm K, half at...

No, very little, that was the point. Wont need the big unit for a couple more years...

Thank you Knockabout. That is the direction I am leaning... RT

Ok sorry, just realizing the difference in names for critters in different regions. What I referred to as moles are actually pocket gophers. Definitely more nefarious....

Ok great advice, thank you. I assume only filling to 3/4 full for primary ferment? RT