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Here is a contact Judith FIGUEROALogistics & Administration Coordinator Tonnellerie Radoux USA, Inc. Office: +1 (707) 284-2888

OK I see, for oak we use these in our neutral barrels with good success https://www.tonnellerieradoux.com/pronektar/oak-adjuncts/

Why 50 days? Maybe 5-10 should be fine. Check on the pH. if it goes down that is not a good sign.

From grapes but already pressed

I have about 160 gals of Sangiovese that came out a bit thin. The original brix was 23, and I chaptalized it up to about 23.75 brix the pH. was 3.65. We pressed it, and the nose was great, but the color and taste were thin. I considered blending in some Zin or Merlot after it sits for a while. I...

Update 2018 Pinot Noir 50/50 Appassimento won bronze in the San Francisco contest. Our 2019 won Silver in the San Fransico contest. I think 2020 will bring gold; I should know by Feb 2023. We made separate barrels of Merlot, Cab Franc, and Cab Sauv, each appassimento from the Grand River Valley...

De-Stemmer: Marchisio Grape Crusher/Destemmer (Manual) w/Painted Hopper With Stand $600 Manual crank crusher destemmer with PAINTED hopper. Feed grapes in top hopper and turn crank. Crushed Grapes and juice fall out the bottom, and the stems are expelled out the end. A joy to use. Stand...

We have a wine making club here is a label for the wine we drink when working

Update 3-9-22: We opened all four bottles 2 had good "fizz" and seemed like a good sparkling but it was cloudy. Yeast looked intact in the cap. The other two no fizz, maybe the yeast didn't take. We decided to go with forced carbonation which we are trying to get down. The base is fantastic it's...

I am looking into going with Vinoshipper. Anyone out there what do you charge for shipping and the packaging? Also how does Vinoshipper work for your operation, is it worth it? How do you promote it? We are a small winery that sources all our fruit and would like to expand the business.

Yesterday we opened a bottle after two weeks. It was flat no carbonation at all. Originally I talked to Mike at Scott Labs and he said you didn't have to re-hydrate the yeast. Well, maybe you do. So back to the drawing board. We are re-hydrating the yeast and starting over. See ya in two weeks...

I stumbled across this thread looking for a way to restart a stuck fermentation using encapsulated yeast. I was also at the time looking for a way to do a sparkling. WIN-WIN! I had 1000lbs of pinot noir from the Grand River Valley Oh. We crushed it and in about 1 hour pressed it. I fermented...

My question is, How much do you think the brix will increase in a week?

I have a winery in NE Ohio and I have to source my fruit. I have an opportunity to go pick for ourselves. The fruit is not ripe in my opinion and need advise Pinot Gris is 18 brix 3.05 ph Chardonnay 18-19 brix 3.03 ph Cab Franc 18-19 brix ph 3.25 The temp here will be mostly sunny highs in...

Tuscans Double Gold San Fran Sang based 42% Sangiovese 21% Cab Sav 26% Merlot 5.5% Syrah 5.5% Petit Syrah Gold San Fran Cab based 51% Cab Sav 26% Merlot 13% Syrah 10% Sangiovese The trick was some of the above wines were two years in french oak makes a huge difference

That is what our slushy machine is for

What is the formation of the solution? How many oz. of soda ash to the gal?

Yes I thought this but I'd hate to put some great wine in it and worry about it Thanks But moving forward the barrels we did with the steam came out great. Now just looking for a way to clean the outside with out using a power washer right now

I steamed that barrel 3 times for 30 min a pop and.... well I won't put good wine in it yet May S-can that one