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Got that. I actually thought you were talking about South America. South Australia is the largest wine region in Australia, and I'm not sure if the grapes are ready at the same time. Redrum may advise if he gets s chance to read this. Still, definitely early. In Dalmatia (South Croatia) it...

Today was also under 30, tomorrow too, but then it's going to be 32 to 36 for 3-4 days. Given my VAT is under cover, it may be OK. I'm currently worried that I may have bought too much. The cap is floating now and is pushing the cover a bit and it's quite hard to turn it over. We'll see...

Last year's Shiraz was ready around 20. Feb. Primitivo is by default an early harvest. It seems also a bit shrivelled, so even possibly picked a bit late. I don't mind, the BRIX is correct at 23, the ph too at 3.4 and is quite juicy. Not sure what's happening in South Australia, but in...

Yesterday I crushed 17 boxes of Zinfandel - appx 20kg of grapes per box. At least that's what it was sold as. Could be slightly less. But at $15 per box, I find it very acceptable. The BRIX is 23, and the Ph 3.4 - seems perfect. Temperatures are around 28C-30C. It will go up later on in the...

So the cycle is finally completed as the last (the 3rd) keg has been bottled. This keg had no tartaric added, and seemed to have bulk aged better. The liquid is slightly clearer, and tastes different from the other two kegs again. Still, aging, tartaric...no difference in the Ph, so wont' play...

Thanks. I should. Still have plenty of time.

A great reading - thanks. The excerpt above got me worried a bit. Last year I purchased 500gm of Enoferm Syrah (this is a smallest pack available) at around AU$80. I used only about 60gm of it last year. A sales person from a local brewing shop told me that a lot of people successfully...

Thanks Ceeton - in Australia it's always a worry. Having said that, Western Australia typically has the highest temerature on the continent, but this (and the last) year, we had much more bearable temperatures in low 30s C. I guess, the low 30s C will be good for the extraction. It was...

Thanks John. Appreciate your kind words. Means a lot :-) Well, that's what I'm hoping for too. The fruit last year was perfect. Hopefully this one will too. This year is slightly cooler and wetter than the last one . I'll be checking BRIX and tasting wine daily. Last year I had no idea, and...

Thanks, that's a good idea. I read about it in some texts, and it says it needs to be done in a stable and controlled temperature. My primary is done outside, under the carport, and the temperatures here can be very high.

re: The one year we did use an enzyme, the wine was quite tannic and needed a few years in the bottle to tame. Thanks, this is very interesting to hear. We'll see how it goes without it this year and improve the next one if necessary. Hopefully won't stuck - the yeast is resilient to high...

Yes, haven't seen a bottle of Zin with the alcohol content less than 14% with some bottles from the US bought her with a 15.5% alcohol content. Dalmatian's Crljenak is generally around 14.5%. so fully expect a high alcohol content. Have a yeast to match it :) Hopefully won't get stuck.

OK, read on the Peptic Enzymes and it seems desirable. However, I can only buy a Pectinase priduct. The LallzymeEX I can only buy in $240 quantity, so not really practical. Wonder if Pectinase will do the trick, but not too keen to risk the whole batch. Unless I find the LAllemand product at a...

I bought mine from eBay. Didn't really pay attention where they come from. Does it matter in the US?

I remember a friend of mine lining his barrel with hard paraffin - or call it a white candle vax. Doesn't seem to react with wine. I understand there is a limit on how many times wooden barrels can be reused. Paraffin essentially removes the wood from the equation and allows it to be reused...

BTW - I have a proper press which can squeeze a last drop from the skins. Last year's shiraz is very full bodied because I may have overdone it a bit. It seems appropriate to replicate the same wit Zin then.

Thanks, will read up on pectic enzymes. Not familiar with the role and purpose of it, but I definitely want it "big". Interesting comment on Zin being light bodied - all Zins I tried are big bodied and tasted great, except where the taste was overwhelmed by the oak.

Thanks Boatboy. That will make it simpler :-) Already have the Syr yeast and will use it. Seems to be exactly what I need. Hopefully the typical taste will come out OK.

Hard to really pick one option. I's a good fun, you know what you put in it (less poison as you care), tastes good and saves money.

Hi, Last year, in my first attempt to make wine - I crushed 300kg of Shiraz. I read various booklets, instructions, articles, and received a lot of good advice through this forum which resulted in a pretty good wine. This year, I got an opportunity to buy Zinfandel. Western Australia...