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You should be able to feed and save it. Once it is saved you might want to dry a starter as back up. I tend to bake more in winter than summer. So you can put it on hold https://www.kingarthurbaking.com/blog/2015/05/01/putting-sourdough-starter-hold

P.S. Make sure you cut open the bag when defrosting. Also another option you might want is to freeze bread dough. See attached link for how to do this. I have not done this for bread only pizza. It likely will taste fresher but still may be more hassle than you want with guests around 6...

I got a call 5 days ago and the Brix had range 11 -21 (avg 17.5) with some botrytis, but grapes tasted good. Since my hubby was in CA helping Mom with honey dos, I retired a year ago and covid, I felt well what else do I have to do. Might as well give it a try since I bought a press...

What I have done with Breads, liquids (i.e. home made broth) and chopped veggies is cover in freezer until frozen and then I vacuum seal. It is never as good as fresh bread but last a lot longer. Also the liquids do not get sucked out of the veggies. Just put veggie bag under the faucet and...

Has anyone made Pizza all Romana and have a good recipe. It looks like a combination of focaccia bread and pizza. So I would like to try. I did find this at the following website, but process sometimes is everything. https://www.pizzamaking.com/forum/index.php?topic=40750.0

How specifically do you pump to filter wine? What pump and how is it set up?

Interesting but still unsure about a few things.... I really would prefer not using SO2 if possible so this intrigues me. 1) The gram negative bacteria (Acetobacter and Glucanobacter) requires 30 g/HL to be effective but these chitosan products have a legal limit of 15 & 20 g/HL. I'm still to...

interesting about adding dry ice directly into the must to keep the temp down for initial cold soak. I would have been scared that it would leave some imparting taint, but guess not. Thanks for sharing

Yes. I feel like I got coal for Xmas. But it has been a very cool summer and the smoke when they needed the sun the most. I feel sorry for the grower because it is thier entire crop that they are dealing with. I called them and I'm going to see what happens after the rain comes. They have...

I just got a call from the Vineyard and the grapes are at a Brix of 14.6. The smoke slowed the ripening and rain is comming. They stated that it is my call if I wanted proceed or not. They are concerned about botrytis rot with the rain coming and not sure how much more it would ripen given we...

I am trying Pinot for my first time. I found this presentation on line. Page 21 starts talking about making Pinot Noir. It talks about different styles and how to process for the different styles. As NoCal stated previously to me do not follow day but use the hydrometer to guide, but it is...

Yes. The smoke has been thick but seems better than the smog that a grew up in San Fernando Valley. Below is a pic 1) from this morning and 2) one from a few days ago. It is actually clearer today but not expected to leave until Friday. Just another air issue in 2020 this one is much more...

My grapes will probably be coming in a couple weeks. This will be my first batch from grapes. I also will be using the “poor man’s destemmer” and have a couple of questions: 1) The winemag video for this type of distemper stated that 100 lbs takes about 1 hour. Wonder how long it took you to...

When do you add the nutrients (OptiMalo)? when innoculating MLF or do you wait some period of time?

Thanks again. This place has all the answers. I have already purchased the alpha. Since it is medium I should be ok by starting with a larger side of the recommended dose, not stirring and tasting once complete to see if the diacetal level is ok. If not wait a little more time to add the SO2.

1) I have had some wines that the manager at the local Total wine store called "Rich". It definitely was too "buttery"for my taste.( ie MLF impact in a pinot noir). I plan on doing MLF post fermentation. Is there a way to measure the impact of MLF and see if the "buttery" taste will be...

Thanks. The people on this forum is very helpful. Much appreciated!

Yes. exactly

I want to know how much volume of wine should I expect immediately after pressing red wine for 100lbs of grapes. I want to make sure I have the right size carboy(s) so I don't have a large headspace issue that will need to be addressed