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Thanks, Roy Same here, love well oaked wines and always try to squeeze in the right amount to reach a solid note.

So I'm getting ready to do a full bodied blueberry wine mixed with about 15-20% un-oaked Cab Sauv reserve that I have. I will probably back sweeten to taste and likely use glycerin since it would be in the off dry range. Question I have is does blueberry wine oak well? Inclined to use a mix of...

Thank you! I understand the Saignee process now, makes sense. I'm thinking I may try this with a locally sourced Malbec that has good up front character and dilute the juice a little to finish in the 12% range. Also, may try to retain some carbonation with a early 5-mic filtered bottling of a...

... Also, any preference for a fresh press rose' vs. a reconstituted skins rose'? Do you bottle with carbonation or some residual sugar for secondary in the bottle or stabilize before bottling? I know, so many questions, but I am remembering the chilled Gallo rose' from years past and it was...

May give this a whirl next season. Do you add the pressed skins in with your reds must for additional extraction/tannins?

I'm moving in the direction of an all-in-one for a number of reasons. Just seems more efficient and less contact with lees over time.

Thanks all for the input. Since my Tempranilla will probably be consumed within 3 years, I'm inclined to not MLF. In my limited experience with this varietal, tends to be on the flabby side of acidity.

Anyone have experience doing ML fermentation with Tempranillo? I'm thinking that since it tends to be a softer red it might be better to forego that step and keep the sharper acids and oak it up a bit.

Works like a charm. Now I need to buy a weight lifter to heft those 12 gallon carboys around

Thanks, dralarms, will pm him. Chuck

Mr. Pump Do you have the headspace eliminator that will work with a 12 gallon carboy opening? Thanks, Chuck

That makes sense, probably heavier on the tartaric side

Anyone ever do malolactic fermentation on elderberry wine? Going for a burly batch and thinking MLF would help round it out.

Could probably adapt a blood pressure tester hand pump/valve assembly attached to a large, durable ballon or bladder to eliminate carboy headspaces

This volume of secondary lees might be the pectin haze dropping out. Is it forming into a cake or luffy?

Thanks for the reminder, hadn't put on the cap. Still holding the vacuum just fine and the hand pump worked great, just make sure to keep a good seal between the pump and stopper while pumping. It was a trailing fermentation when I racked it so some residual CO2, but mostly just reducing the...

Just 2nd racked this pomegranate blueberry dry rose from 2 x 1-gallon jugs to a 3 gal carboy and bunged it with a Headspace Elliminator. Created the vacuum with a vacuum stopper as pictured. Fitted the stopper onto the HE with a 2" section of 1/2" poly tubing. About 15 strokes on the hand pump...

Under the staircase

Just halted fermentation on an elderberry wine blend short of going full dry because, while I also typically like a good dry wine, the tartness and astringency (also added some tannins) were a bit toward. Adding some glycirin today with racking to back sweeten and increase mouth feel. Also used...

Since glycerin occurs naturally in varying amounts with wine, seems it should be fine in moderate amounts as you say.