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I recall reading an article years back in a wine magazine that PINOT NOIRE delivers the most health benefits of all red wines. Gabe

You could monitor the MLF by using a flashlight against your carboy. You should see tiny bubbles rising to the top. Gabe

I always add the MLF culture where you are at now, 1.010/1.000. I also feed it with a malolactic nutritient. DO NOT add any metabisulphite until it has finished. Gabe

Enjoy, let me know if did. gabe

Next year we will experiment by using RP15 which is recommended for Amarone along with BM4x4. good luck. don’t spill the wine, gabe

Kristyjeff I’ve been using BM4X4 & 71B. Both are low foaming and compatible if you do MLF. Bear in mind if your doing only 1 six gallon bucket of Amarone you must split it into 2 three gallon buckets so you can pitch each yeast separately. Do not pitch both into the same fermentation, you’ll...

We use 2 dift. Yeast strains on all our wines. For us it took our wine to the next level. To do this you need to ferment your wine with each yeast separate and than blend them before you bottle. Don’t spill the wine, GABE

This year we are doing 7 buckets. 4 AMARONE 3 BRUNELLO

We have always killed the wild yeast in our buckets. On the day our juice arrives we open immediately and add 1/4 teaspoon of metabisulphite. They are too cold anyway to pitch your desired yeast. Remove the lid so the gas could escape. Wait 24/36 hours before you pitch your yeast. If you don’t...

The allinonepump.com is truly a game changer for racking & bottling

I rack my reds after Malo completed than Easter time usually,(3 months), than again 3 months. Prior to bottling I rack again always adding metabisulphate to it @ each racking.

I don’t trust the bucket lid airlock. If it was fizzing inside & not bubbling in the airlock, you probably had a leak somewhere.let it workout to your desired hydrometer reading than transfer to a clean carboy. If it’s a big Red I would at this time pitch my Malo culture.

A few years back I did a Okanagan Peach Ice wine. Supplies are always limited and must be ordered early. Was excellent, bottled in 3/8 liter clear bottles.

Hard to hold onto it. Best I’ve ever done was 15 gallons of Italian Nebbiolo juice for 6 years. But it was worth the wait. Gabe

Years back I made both kits. The kit with the skins was by far much better, more flavor, aromas, and body. The cost difference is surely justified. Gabe

Jgmann 67: I myself never did any of the frozen juice. Being only 10 miles from their store I do the juice 6 gallon buckets. Average cost 2018 was 58.00/63.00. Quality has always been good.

Thanks C mason, What did you use the AMHon and also the Rhône 4600

Thanks boatboy

In regards to the yeast for some big Reds, this year I intend to contact some experts about the yeast used for different varietals. The big wineries use a specific yeast for each grape to bring out the flavors. I’ll be making the following wines: From Chile: Malbec Carménère Merlot Syrah...

M3881: M381: a few years back something similarly happened to us. Called the company and they said to stir it vigorously for 1/2 hour or more and it should dissipate what was added. It worked for us, may want to try it. No guarantees. Gabe