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Yes I agree! There is heaps of info out there but it's good to be able to ask Q's as you go because problems or issues that crop up are usually very specific ones. I have taken gravity measurements again this morning, 5 days into the ferment: Grenache - SG 1.002/Brix 0.52. I plan to press this...

Maybe while it's still fermenting down you should just stir the lees every now & then to keep the particles in action, and then when the wine has fermented dry wait for the lees to settle & then rack.

OK cheers! The only other thing is whether or not I should inoculate to start MLF now, or after pressing, or after 1st racking. Does it make much difference?

OK great Craig, thanks! My nutrient contains "DAP, magnesium sulphate, folic acid, niacin, calcium pantothenate, thiamine hydrochloride". Just added a half dose (2.5 g / 25kg). A follow up Q: do you reckon it's worth adding this to the other ferments now too, or only if they start to produce the...

Yep I'm definitely hooked! It would definitely be easier if I had just one big ferment vessel rather than 4 little ones, but it's lots of fun... After 3 days of fermentation at reasonably steady temperatures of around 24-26C: Grenache - SG 1.022/Brix 5.62. This has been fermenting nice and...

OK - big day yesterday - Sat 24/2. Drove down to McLaren Vale in the morning and picked shiraz while family members were picking the backyard grenache. Shiraz really good fruit ... but big berries & big bunches so maybe not the tannic & flavour intensity that can sometimes be the case. Grenache...

Best of both worlds. 30L batch of each Primitivo / Shiraz / Grenache, and a test 15L 'PSG' field blend!

Awesome! If it hasn't fermented out dry yet, you might have some issues with fizz when you open your flagons though ....

OK cool, thanks for the info Craig. On the first two answers - thanks - that's exactly what I wanted to hear! On MLF, I will plan to inoculate during primary then. My local shop sells 2g packets for $51.25 ... pretty expensive so I'm hoping I won't need any more than 1 packet for 90L of must...

Well the grape harvest is suddenly here so I thought I'd start a ferment diary rather than asking a bunch of different Q's in different threads. The plan is to do 3 x 30L batches, of shiraz, grenache, and primitivo. I collected my primitivo/zinfandel* grapes from McLaren Vale yesterday (22/2)...

Yes that makes sense! I will have fresh grenache / shiraz / primitivo grapes so I will keep these batches separate but perhaps have a 4th batch as a blend of the leftovers from each, in completely unscientific ratio of course.

OK thanks. I am now thinking I may actually do both: one ferment of grenache, one of shiraz, and a little test one of a (prob grenache-dominant) blend. Cab Franc & Petit Sirah sounds :r

What are people's thoughts on the benefits of co-fermentation as opposed to blending? I have read that co-ferments on the one hand promote a bit more complexity of flavour and balance, but on the other hand (obviously) you're committed to the varietal percentages and whatever additions /...

OK thanks - I am very wary of 'low quality' oaking and don't have the option of maturing in barrel so unless I can get my hands on some decent staves or something I will probably limit the additions to chips during primary and see how it goes.

Just found this article specifically about shiraz - looks like it might be useful! https://winemakermag.com/648-super-syrah

Hi all. I will be making 4 small (30L) batches of red wine from grapes this year ... in ascending order of fruit weight: -grenache -nero d'avola -primitivo/zinfandel -shiraz. I will be fermenting & ageing them in neutral containers but I want to add a bit of oak, particularly for the Primitivo...

Good luck Obelix! I am scheduled to pick shiraz for this Saturday. Baume is at 13 (i.e. Brix 23.5 or so) and will go up a bit but this week is looking quite warm so hopefully it doesn't spike too much & the acid remains balanced. Also getting grenache on the same day ... a later-ripening grape...

Well that sounds pretty promising! Maybe a blend will be the way to go. At this stage I'm thinking I will oak the primitivo and leave the nero unoaked.

Hi Obelix, as I mentioned in yr introductions thread I'm in Adelaide, with Dalmatian in-laws ... and my experience is with grenache/shiraz blend too, so hopefully we can compare notes! I think the most important thing in an Aussie summer is keeping the ferment cool. For my own purposes this time...

Hey Obelix - Adelaide here, and I have started home winemaking thanks to my Dalmatian in-laws! Looking forward to hearing another Aussie perspective. As for the funky aftertaste (let's call it 'rustic')... I know what you mean ... if the wine you've had is anything like my father-in-law's it...