Search results

We found these beauties in the woods today so they are going to accompany potato gnocchi for dinner :h

It's only about 4 weeks since I added ML bacteria (Oenos 2.0), but my barrel has now stopped 'crackling' so I ran ML chromatography (contrast adjusted a bit to emphasize the bands): From left to right: standards, barrel (30gal), keg (15gal), carboy (3gal), 1gal FR (RC212), 1gal FR (native...

Nice! If you have a convenient space, i would put that carboy with the leftover/compressing lees up on a shelf/bench/countertop so that you can easily rack it off without needing to pump...

Thanks @TurkeyHollow, that makes a lot more sense. There is a chart here showing SG values for different strength SO2 solutions. Note that this chart assumes you prepare your SO2 solution by bubbling gas through water; I assume you'd need to account for additional mass if adding SO2 in the form...

I agree that the risk as stated seems to be overblown. As others have noted oak barrels may harbor ML bacteria, particularly if they are not steamed in between uses. (I am using a 1-year barrel for my 2024 pinot noir which previously contained wine that was inoculated with MLB; I noticed that...

There are two ways to report TA, as g/L or as a percentage (w/v), which is 1/10 of the g/L number (eg 6g/L would be 0.6%). I prefer g/L as it seems more intuitive (literally, equivalent grams of tartaric acid per litre), but both are used.

Honestly, it sounds like a scam to me. I think your money would be better spent on a burette and flask so that you can run titrations yourself, like most wineries do.

Understood, it's like learning to drive - at first there are so many things to pay attention to! I know many people manage SO2 without measurement (and it is a complicated subject - I certainly don't claim to understand all the nuances). But I think it's worth learning, and if you can measure...

That would be diacetyl, right? This is a nice resource regarding how to modulate various effects of ML: https://www.awri.com.au/wp-content/uploads/mlf_modulation_AWRI_fact_sheet.pdf And from the ever reliable Scott Labs...

TA is defined in terms of grams of tartaric acid per L (at least in the US), so no I wouldn't change the calculation. (Actually I think some European jurisdictions define it in terms of sulfuric acid?) And for that matter, in the US the TA titration endpoint is defined as pH 8.2 whereas others...

Astounding. 😍

I use tartaric acid at a rate of ~1lb per 8 gallons, I expect citric acid will be similar. But to be honest you could probably get away with less. The acid rinse is just to neutralize any remaining peroxide from the oxiclean and it pretty much works immediately on contact, so just make sure it...

A bit late to the party but here's my $0.02 - I think your estimates of must/finished wine are in the right ballpark. The calculation that I use comes out a bit higher: 828lb (0.414T) = 53gal/200L finished wine, 88gal/333L must of which 31gal/117L is must solids So I think you'll need that...

I just meant cycles of crush-press, crush-press etc instead of crushing all at once and then pressing in batches

Yes, glycol works well - it's what's used in commercial neck freezers. Food grade (propylene) glycol is pretty expensive, though I expect it can be reused.

Sorry, I missed the part where you previously made white pinot from a kit so you obviously didn't press whole clusters in that case! Pressing whole clusters with a bladder press should give better juice, but I have no idea if home scale bladder presses are up to the job. (I help to make white...

I'm a big fan of white pinot noir, I'm making it again this year... Did you press whole clusters, or crush/destem first?

My riddling rack finally went into service as I've started to riddle 24 bottles of my 2022 Blanc de Noir in readiness for the holidays: The platform pivots around a piano hinge and can be set at 5 angles: in round numbers, 25, 35, 45, 60 and 75 degrees. As shown above I initially designed it...

I grew up in Britain but now live in the US - There are 16oz in an American pint and 20oz in an Imperial pint but I always thought the ounces were the same - Turns out I was wrong! 1 US fl oz = 1.04084 Imperial fl oz. (I learned this over a year ago through winemaking talk - in fact I think it...

Is the packet open? If so, I doubt it's any good. In any case I would just order new - it shouldn't matter if your wine sits a few days after pressing before adding ML.