Search results

Not really. It's too much stuff already. Can't double up on vats and storage. I did a lot of spec comparison to select this yeast to suit the grapes and local conditions. Also, it gets too expensive, as this quality yeast I get in 500g quantities.

Tested it 3 times with a hope that I was doing something wrong, but it's always a very weak reaction.

Sounds pretty promissing. I was happy with the Syrah yeast and will use it again. It tolerates high temperatures and high alcohol levels well. Unfortunatelly, what I have in my fridge won't work for the 3rd year. Tested it, and seems very weak. Will order it again along with the WP41. I kept...

Just closed the bag and taped the top, then stored it into the post bag it arrived in. (This bag does not allow the light in). Kept it in the fridge obviously. Tested it a month before needed, so to give myself time to order another one.

I used Enoferm Syrah. The minimal amount I could buy was a 1kg. I sealed it in the fridge, and re-used it for the second year. I just tested it for the third year, but the test is failing. It appears that I'll need to buy it again. Still, two years is good?

Have I mentioned the wine turned out great? Bottled the first keg in early November, and it was already settled. The small amount of Rose I made is pretty average. It's drinkable as a "spritzer" mix with soda, but it'smainly forgettable... The temperatures rose to 40C and the Brix went to 0 in...

The wine raked from Gross Lees after three days (remembered John's advice from the last year - thks John ), and, after trying it again, decided to mix in the pressed wine and the free flow. I only had about 25-30L of the pressed wine anyway. So it's a total of about 200L in the big VCT. Feels...

Well, just in time. Started 6:30 this morning. The press washed and stored and all equipment washed by 10am . The wine sitting happily in the VCTs. 200-210 L in todal + 25L Rose. The Brix was zero, the colour came through, and so did the taste. I could recognise the fruity ting of a...

Cheers Redroom. Appreciate your nice words. I liked your wine too. Very nicely done. We all liked it here. Well, not sure about your area, this Primitivo I got on Saturday, some people got theirs a week before me. It's amazing to get it this early.

OK - will stay away from copper. Thans. I'll ask my wife's uncle if he could make me a stainless steel coil for the next year. It's over for this year. Today was hot, but I managed to keep it at 30C and under.The must finished the day at 1 Brix. Everything seems well and active. I can breathe...

Will PM you.

I'm envious John - It would be nice to have a shaded/air-conditioned garage... sigh... When you say "food grade tubbing coil" - what is this? Copper tube? Plastic wouldn't dissipate heat well. 36C just now, 30C under cover, the must is 30C. 38C expected tomorrow. Must temperature is 30C -...

A bit of panic...today was 35C, measured 30C under the carport where the vat is. Brix dropped from 18 to 11 in a day. The panic is due to the next few days being 36-40 C. Friday will be 34 before it goes back to 40s so I' ll target Friday to press. Given how quickly the BRIX is dropping have...

Malo was sent today via Express mail. Should arrive tomorrow, but knowing Australia Post, it may take three days... So I'll introduce it to the must 4-5 days into the primary. Not ideal but it is what it is. Wondering if I should add Malo to these 30 litres of Rose separated early, or stop...

So a frozen must. I was wondering how it arrives from afar. Makes sense.

Thanks for your support John :-) It has been quite intense trying to avoid mistakes. Should be easier this year, although it's a different grape, also making the Rose :-)

Thanks Aj. Yes, really appreciate John's feedback. It's easy to be subjective so his feedback is very helpful. The wine turned out pretty good. Beginners luck? :) I was quite lucky with the grapes and the weather. Followed the wine making bible and received a lot of good advice here. Learned...

It's great to have that option. It's possible it takes 4 weeks just to get there.

Yes, I found some instructions on how to make Rose, but have lost the link. Need to track it down asap.

Do you actually get the grapes from South Africa and South America? And crush it in your Spring?