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CACO3 should be used to lower TA pre fermentation. KHOC3 used to touch up acid post fermentation

The grapes at the bottom should start to crush from the weight on top and produce CO2

I'm doing a CM with Itaska. I got a good deal on the grapes 980 lbs. Wanted Pinot Noir but ... I put them in a 800L tank gassed the top with CO2 and put a bubbler on it. Been about 10 days and no bubbles. I have it in a cold room 60F may take a month or two

We have one in Cleveland

Has anyone tried using a glucometer to test RS?

Whites wines a lot less here is the table for red and white. I personally would never go over 63 no matter the pH. Table pH Desired So2 2.90 11 3.00 13 3.10 16 3.20 21 3.30 26 3.40 32 3.50 40 3.60 50 3.70 63 3.80 79 3.90 99 4.00 125

I rack about 24 hours after press then I ML. Then I rack in 3 weeks. Then in 3 weeks I rack to barrels and add SO2 but I store in barrels with a 25ppm of so2. Make small acid adjustments (.1 .2 up or down) during barrel aging. Then I stage to bottle in a stainless steel tank and do final SO2...

Not sure of your age but here in Ohio if you are 60+ you can take up to 20 hours of a college course. There is Vesta which is online, take Cellar Operations, and you get to intern at a winery and learn 1st hand about Winemaking. I am in the Kent State enology program, but I am paying for the...

I am a new urban winery http://www.northcoastwineclub.net/ We opened about Dec I have a wine storage problem. My Barrel room has temp and humidity controls and we keep our finished wine in there by the case. I am running out of floor space and it is a challenge to find the right cases they are...

What brand of filter is it? what is the micron of filtration

Checked the brix Friday already at 22.2 brix ta is 7.2 may be ready by Tue Wed

Appassimento II We got 1000 lbs Pinot Noir from Kingsville near Grand River Valley OH Brix 20.5 pH 3.31 didn't do TA yet. Would like to get the brix over 23 and push 24. I like a bolder Pinot like Russian River CA, Willamette Valley is nice but I always go back to the River. He is a pic of the...

spray with 75 everclear 25 water mix

Got the Ebulliometer in an auction for about $300 Cadus Barrel French re-coup $400

Appassimento in a barrel for 8 months now ABV 16.3% PH 3.75 TA 5.8 taste fantastic smoothing out nicely

I always take about 1/3 of what I make and stash it If you can wait for 3 -4 years the wine really matures But this is what it is supposed to do!

We have been sourcing more and more of your grapes from Washington and Oregon, CA is just getting too expensive

This is late to the thread but did you do a basket press on these with chips? I would think it foul up a bladder press

Which one?