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Racked my Chilean barbera over the weekend and it is ready to bottle. Gonna test SO2 over the weekend, adjust if necessary, and bottle. This should free up a carboy to hopefully do a dragons blood prior to the Chilean juice/grapes this spring.

Added a second dose of Redulees last week to a stinky Pinot Noir and racked over the weekend. The smell is GONE! Quite happy that it appears the second dose did the trick. Great product.

May miss this one as well, my plan is to also add some grapes to any Chilean buckets I do this spring. It's tough to not take advantage of the strip district in Pittsburgh being only 15 minutes out. Plus, will probably take the family out for breakfast at Pamelas before getting my juice/grapes.

Very cool- please count me in. Thanks.

Sure will, Julie!

Haha, it's the only way to get through the next 6 weeks or so. Come March 1, baseball spring training is in on, March Madness hoops and Chilean wine...all signs of spring in my eyes. .

They are a favorite around here, so easy and the kiddos and wife love them.

Great question. Have been wondering if I should cs some Chilean reds from last year currently bulk aging to take advantage of the crappy weather here in the north east.

Racked 6 gallons of Montepulciano and sipping on the excess. Not too bad but still young. Making crab cakes, asparagus and mashed potatoes for the family for dinner soon.

Anyone recently bottle your 2014 Chilean wine? Just curious as I may bottle some this weekend. Tastes pretty good.

Thanks for the link, I read a similar article which is/was my reason for confusion regarding this topic. In my limited knowledge of cold stabilization, I assumed that acid crystals would drop out no matter what, thus minimizing the acid within the wine and making it less tart once racked off...

I am trying to get in the habit of stashing 4-5 bottles away for future consumption. ...we shall see though, haha.

Awesome-thanks for the advice. I'll certainly keep you posted on the results.

Yeah, I now have a ph meter so I plan on testing all of my musts prior to fermentation and make any adjustment, if any, then. I was flying a bit blind as I was a total noobie a year ago, and still consider myself a beginner. But, I have been able to learn a ton from the fine folks on this site...

Thank for the info Whombat, good stuf for future reference. Since Barbera was made from a juice bucket and is in the bulk aging stage, would cold stabilizing now possibly increase ph just enough to round it out? Mlf never really took off, I used vp 41 and after a few months of little to no...

I tried to mlf but it never took off, presumably due to the low ph. Would an increase in ph possibly kick off mlf? I have added sulfites and racked several times.

It's not too bad, just a little on the tart side. I was just thinking maybe some time outside for a week or 2 with temps in the 25-30 range would possible increase the ph just enough to remove the smidgen of tartness and round it out. Just thought of taking advantage of mother nature on a...

Hi all- quick question. I have been doing some research and am unable to find a concrete answer. I have a Barbera that has a ph of 3.0 with TA of .70g/. Would cold stabilization work to increase the wine's ph? This is a Chilean made from juice last spring and I would like to bottle soon...

Awesome, thanks for sharing. One other quick question- did you wash the grapes or sulfite them at all before hand?

Nice. I think I'm definitely going to add grapes to the buckets this year. Did you do anything special to prep the grapes? Just curious as to your steps. Thanks Boatboy!