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Figured I would open a thread for a thought I had after reading a comment here about petite pearl, its small berry size and tannin extraction. With our reds low tannins are a common issue. Has anyone here tried removing some of the juice from the must early producing a rose and leaving the...

what is the variety? That will impact training system. moving wires may be required

Do not add sorbate if you think it went through MLF.

Talked to the guy at the lhbs and he talked me into not touching the reds until january before racking and sulfiting.

Some bad news guys, We have had some large bills crop up this week and getting an acid testing kit is going to be out of the cards for the foreseeable future. Im evaluating my options and doing some research. Should I re-test the PH of the reds and compare it to the anticipated swing that...

Racked the lacrescent yesterday and had 1.5 bottles worth that did not fit in a carboy. I swirled them a bit to help degas before sampling them. They are a little thin, but not necesarilly in a bad way. I realize my swirling did not degas in the way 12 months of bulk storage would. They tasted...

Ill take another look online, Im trying to stagger out my purchases over time so Im not dropping a huge chunk of change on a few carboys of wine right away. I did not get anything to test TA. Should I freeze my additives like the yeast nutrient and opti red/malo?

The room I am storing the wine in sits in the low 60s for temperature, and im not seeing the wine dropping more sediment. I havent added any clearing agents and the wine is now a little over two months old. I dont have a chromatography test, so i am thinking of waiting until december to sulfite...

I will be racking tomorrow or next weekend. I opted for medium toast spirals, directions say 1 spiral per 3 gallons with full extraction in 6 weeks. The package came with 2 spirals. I might do 3/4 spiral in the marquette and foch and 1/2 spiral in the saint croix. I have only ever used the oak...

If anyone has a lead on a variety like this for zone 5 please post it. Google turned up only zone 6 or higher. That looks amazing.

Can do!

Alright, All of the wine is still under airlock. I will rack the reds in November and but them under solid bung assuming MLF is finished or mostly finished. The whites will all go under Solid bung the next time I go to the LHBS. In about a week, once the malo has started to run I will give the...

Today's update: Whites:Haven't racked the La Crescent yet due to very little fine lee accumulation, but I hit each carboy with 50ppm kmeta Reds: Stuck my wine thief in the Kmeta solution bucket and am going to let it sit for a bit. Then I'm going to pull some wine out of the almost overfilled...

i used fermaid O to get the starter and K all at once once the must showed signs of fermenting.

beaujolais-villages is what I have. Ive had Noueaus before but from wisconsin grapes. never with traditional gamay.

i bought a beaujolais 100% gamay at the store today. It was a 2016. the fruit flavors and dryness are great but some of the spice notes dont jive with me, is the kit a similar experience?

Looking for some fillers while my wine from fresh fruit sits in bulk aging. Looking particularly for 6-12 weeks to drink Dry Not terribly expensive But post your favorites even if they arent dry or cheap, just make sure you throw up some notes about your top picks!

So what I meant was I have a blend of the 3 reds in various .5 and 1 gallon carboys that didnt fit in the 3 gallon carboys I filled for each variety. Im concerned if I make a blush with it when im ready to bottle the new blend will undergo MLF in the bottle.

When doing MLF should I also do my small volume containers for top ups, knowing they might get used for blush wine in the future? I'd have for all of my blush to turn into bottle bombs after bottling.

Ok team, Red wine update: PH 9.23.18 Marquette 3.47 Foch 3.77+3.83 Saint Croix 3.75 Racked off the lees. The wine all went up by between .3 to .4 PH. I did not add Malo yet. Not even sure if I should at this point. Maybe for microbial stability after bottling. The number difference also...