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A friend showed up with 150kg of greanche yesterday - if we could crush and press it straight away. After alll the washing and cleaning up, all over again :-) Funny thing , pressing Grenache juice straight away...but I won't be drinking it, so...

<After the gross lees racking, fermentation should be done and you should also be working to limit headspace in your vessels> Will be careful, thanks. Planning to inoculate the MLF (V41) into the VCT and then leave alone for 4-6 weeks to ferment further - then I'll add the sulfite 50L will be...

Thanks a lot John. What worries me is that in a 50L keg with wine I need to put roughly 1 flat teaspoon of potassiom metabisulphite - if I use a few teaspoons in the sanitising solution and don't rinse the container with water I'll leave too.much of sulfite in. Is this really a problem or...

I ordered a PH meter for $12 - wonder if it will work at that price :-) Seems like quiet an ordeal - so many different grapes - but having said that - I'm totally hooked and I can imagine your enthusiasm :-)

A final picture after pressing attached :-) The VCT is still fermenting - 4 days after pressing. Washing one beerkeg to pour in 50L of wine which will not be MLF-ed. This batch will be separated once the fermentation stops - as a part of the gross lees removal. Need to calculate a correct...

:-) - true Redrum - the flagon tops are only placed on top. You can see the fermentation still going on. Just had a glass - what a nice drink. Relly hopign the process continues as successful as it has been so far. Added a photo in the post above. May add more when I get hold of my wife's phone.

This morning I turned the cap, and again at 1pm, when I took the measurement of 5 Brix. Tried the wine and it seemed perfect with a ting of sweetness. Figured the sweetness will ferment out and it can only get worse from here so - on a short notice my wife and I pressed the wine ahead of the...

Thanks guys. The evaporation is not significant - was just wondering what other people do. Will leave it alone. The cap seems to act as a lid - until I mix it. I was so lucky with the temperature. Even - day by day - around 30C. So it seems I may press as soon as Sunday - after 6 days. Need...

Good on you Redrum - I'm keen to hear on your progresss. JohnD advice was - if you plan to inoculate MLF bacteria with the yeast - don't add sulphite. I bought 1.5g MLF from Wineequip - Express Post delivery $42 - I had a laugh - a 20cm x 20cm x 10cm packet, and in it a cold pack and a small...

23/02 - cap turned three times. The hydrometer shows 10 - and the fermentation still going strong. Tried the juice - a great taste - with a slight bit of astringency - may be due to the stems in the mix - but I would sign on the taste right now. Stoked by the progress :) Any advice on when to...

Learning a lot of lessons - for example - don't make more wine tha you can rack :) Started reading throuhg the "wine bible" - you provided above. I like it very much. Provides a lot of answers, good advice and some new ideas. Thanks a lot for that. I may MLF three beerkegs, and leave the rest...

Thanks a lot for this response - and appreciate very much your support :) It's been a bit too much, true, but learning heaps, and gaining confidence. Will know better next year. Depending on the outcomes of this year batch, may go for co-inoculation next year to skip the headache. All my...

Hi guys, With the primary going, I'm preparing for a sequential MLF (will add V41 int the tank once the primary has completed). The first batch ever, so grossly inexperienced :) I won't have any equpment to test the levels of components, so the progress will need to be tracked "mechanically"...

V41 on order... Turning the cap twice a day. Yesterday (21/02) - BRIX was down to 21 - will measure this afternoon again - the fermentation seems quite obvious and active - the smell is very nice now. Edit: 1:30 - cap turned Hydrometer shows 16. Quite a drop from yesterday. Tried a few drops -...

Thanks John, happy to use what works. I'll order 41. I read some arguments over pro-con coinoculation - and only got me more confused. I can see a loginc in your reasoning. Will try that next year. In this case, at least 4-5 vines had soem bunches with a white mould on them. These bunches...

The initial stress behind me... have a few days to consider next steps. At the moment, I'm unclear at what level of BRIX to press. Reading up on it - confusing and sometimes, conflicting info. And as per John's advice above - considering how to introduce MLF. In practical terms, in Western...

Thanks Rick Simple and practical. As usual - simple ideas are the best :-) Lucky with the scorchers so far - but I'll remember the approach if it goes up - or for the next year. I started yeaterday. The yeast went in this morning. (Enoferm Syrah) So far, so good. temp around 30C - day by day...

Diary continues: Yesterday - Yeast water - 1.5L of tap water placed in a jug so chlorine can evaporate from it before yeast is added tomorrow 20/02 Max Temperature expected - 29C Morning Temperature 25C GoFerm – 80 grams dissolved into 1.5L of luke-warm water Enoferm Syrah – 60gm of yeast...

re: Super Syrah Thanks Redrum - JohnD already provided it to me via another thread. That's a good one. Very educational.

Redrum - some of my friends are picking their Grenache on Wednesday from the same vinyard. 30 boxes of Grenache - they'll mix in 5 boxes of Shiraz. The owner said the timing is right, and if they don't pick up soon, they may miss the best of it. Let us know how it goes for you. I was worried...