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I didn't like MT, but BM 4x4, BDX, VRB are good for Cab Sav if you want a fruit forward wine VP41 for MLF

Picking too early is one cause

I did a blend of 50/50 it it took it away Also the smell has softened since last month I will give it another month or two I hate to start dumping things in wine

I was going to try bentonite just was wondering if there was anything else. Someone suggested gelatin.

We made some Chilean Carménère from grapes this spring. After we racked it a couple times I noticed a bell pepper smell. I thought after we put it in a barrel it would soften. It is still there I know it is not exactly a fault but I would like to get rid of it The wine tastes very very...

I have access to a barn with a hay loft We saved the plastic bins from the Chilean wine from the spring. We plan to put about 10lb per plastic box we have over 100 of them I read to place the grape bunches all one direction and cull out damaged fruit. We will also have a fan blowing air across...

Trying to restart this thread I will be making appassimento style wine like they do in Ontario Canada this fall. We will be using Cab Franc or Merlot. I had a bottle of Angles Gate Cab Franc 2014 Appassiemtno last night and it was very very good. Plan on using EC1118 yeast I would like to...

Looks promising Can you hook up to a power washer or is a city water pressure (60-80) enough?

Is there a 360 degree or rotating tip sprayer for power washing barrels?

Calcium bicarbonate must - pre and during fermintation and for larger reduction in ph if smaller ph reduction is needed potassium will work here too potassium carbonate post fermentation to touch up the wine both will precipitate out and need racking

From the looks of it, no one has tried this style.

Has anyone tried making appassimento style wine from fresh-picked grapes? This style has become popular in Niagra on the Lake region in Canada. The wineries using it are making outstanding reds. I live in the Cleveland Oh area and we have a large wine area east of Cleveland, Geneva on the...

Might be a surface mold. Use a 75/25 Everclear to water in a spray bottle and spray the top. If it is a mold it will go away immediately.

It is always a good idea to let it ferment all the way out and back sweeten. Trying to stop a fermentation is like trying to stop moving water

Make up a 50/50 simple syrup. Take 250 mL of the wine add 5 mL of the Syrup, taste it, go more, go less, and then do the math for the whole batch.

I question the original 3.30 ph. I don't see how the ph could go to 4.+ unless the TA was really high, but this was a kit I take it. Tartaric will fix it. Just bench trial.

I got a tip from someone that is worth passing on I could have taken the 30 gallons and racked to a variable top tank and had it sit till the 60 was done and then blend

I have a barrel blending question. Currently, we have a 30 and 60-gallon barrel of Petite Syrah and want to blend them together. We plan on pumping both barrels into a 500-liter tank then pump it back to the barrels. Has anyone done this? My only concern is oxygenating the wine. The...

Here is our barrel room. Just added a humidity control. Humidity is at 71-75%

Could be surface bacteria. Take a bottle of vodka or 75%EverClear and 25% water in a spray bottle and spray inside. That should kill it