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I think I seen Apothic before isn't it very sweet? Not familiar with megapurple additives. Sounds like it sucks and is a commercial hack.

That's interesting. As a newb I find I'm trying my wines quite young. And the difference between letting it breath and decant vs. straight out of the bottle is pretty profound, but I only have a few vintages under my belt so I see your point that it's not a solid rule, and too much of 02, being...

I remember hearing organic chemistry was super hard. Congrats on your degree and thx for the explanation.

Sounds like words of wisdom born from experience. (edit) As home winemakers, I think decanting and aeration plays a particularly significant role. The wine isn't being aged in barrels for a long time, but it still needs that oxidation to bring out the esters and sweet smelling bouquet out of...

Are you a chemist or just nerdy?

Thank you.

Out of curiosity what is the chemical explanation as to why stems decrease acidity?

How long did your wine rest after it was bottled? How long was the secondary ferm / racking process?

Thank you for the explanation. I haven't pressed myself so this is way outside my experience. After making my post I was thinking that it was the must and the cap that changed it for reds. Thanks for sharing your knowledge. It seems as much as one may use science to create a consistent product...

Should you not just be testing the juice after de-stemming and then pressing? So you're left with the pure juice to test. At the end of harvest and pressing you're left with a juice you test for acidity and sugar. Then you correct. Am I missing something?

Nice build! I love modular stuff like that.

Yes, you're right, during primary and secondary it isn't so much a problem dealing with headspace because the must is producing c02. In primary lots of headspace is fine. Secondary, well it's sort of up to the neck. But once it's not producing c02, then it's gotta be no headspace at all and 02...

This is an interesting graph. I think it deserves a new thread. I'd like to hear you explain your thought process and what the data means to you.

Agree, it's very fascinating the role oxygen plays in both the creation and the serving / consumption aspect of wine.

Interesting that avoiding that seemingly negligible amount of O2 has made such a difference for you. B/c as I'm sure you know, some oxygen isn't a bad thing as long as it doesn't cause excessive oxygenation sequel to spoilage.

What's wrong with priming with some type of sugar as is done with beer and cider? Usually recipes don't include adding extra yeast no?

That's not late. You're thinking in modern digital forum time. Thx for the pics. Is that wrench to adjust a nut on a battle tank? I'm guessing that small axe head is the peace axe head?

Wine, like many growing arts, like gardening, involve so much nourishing. They involve attention and empathy, a sense of compassion that allows one to better understand what the organisms they are exploiting are going through. Thus, women, as natures mothers are perhaps more suited than men in...

Lol, that's amazing. Looking forward to seeing the pics. Makes sense. That's a multi-functional axe for sure.

So your axe is made of peace pipe wood? Or it's an axe that was traded for a peace pipe?