Search results

Potassium Bicarbonate will work the same but you can rack off in a day or 2 without the CS

Calcium Carb will work but may give the wine a chalky taste and doesn't precipitate out as well after fermentation

Racked about 600 gallons to barrels yesterday. Now all you nice wines go to sleep till about next fall

as a tip: Calcium Carbonate should be used when in the must stage Potassium Bicarbonate is used after pressing/fermentation stage must rack after using I would say leave your wine alone it will end up in the 3.6ph 7.0Ta

Red wines normally are not chilled, so CS is not needed If you add back some Tartaric acid you will get rid of the flabbiness. If you know what the original PH was, do a bench trail and get back to that level.

Cold Stabilization • Process of eliminating the tartrates formed by tartaric acid crystallization. • Cold temperatures can, when wine is in the bottle, cause this reaction to occur. • Crystals can appear which is not pleasing to the consumer. Cold Stabilization Tests • Freezer test - • Take a...

here is a file on stuck fermentation. We had a batch of Zin it took HOURS but we got it going, that was moths ago and the wine is aging and taste very good right now

Bump I am considering using flextanks instead of spending $2500 on a 800 and 600 L stainless steel floating top drums any comments

Are you making from a kit ? if so follow instructions if not here is a link to a great file for wine making http://www.northcoastwineclub.net/wine-making.html

I've used BM45 which BM4x4 is a strain and MLF with no problems MLF is a secondary fermintation after you reache SG 0.992 or so Dont use kmeta(so2) yet as it will make MLF not possible

Red Wines we at the North Coast Wine Club in Cleveland are making this year 1000lbs gets us about 70-80 gallons ea. Deciding which yeast strains to use for 1000 lbs each of the following: Sangiovese Avio Vineyards Yeast BM45 Syrah Paso Robles Yeast D254 Cabernet Sauvignon, Alexander Valley...

Deciding which yeast strains to use for 1000 lbs each of the following: Sangiovese Avio Vineyards Yeast BM45 Syrah Paso Robles Yeast D254 Cabernet Sauvignon, Alexander Valley Yeast BDX Pinot Noir, Willamette Washington St NT202 Cab Franc, Alexander Valley Yeast NT50 Merlot, Sonoma Dry...

Just bottled up some finished wine. WE had 60 gallon barrel and 3 - 6 gallon carboys. I rotated the carboys after 6 month and it was new oak barrel. Very slight difference in taste. When we bottled we use 6 gallon Gott water coolers with a spigot to fill bottles. WE fill 3/4 gallon carboy wine...

I have topped with CO2 all the time with out issue

Even after you add the yeast I pour it on top and wait 24 hours to punch it down. But we make 1000 lbs batches may not matter with 12 gal. I would not wait 48-72hr I think it will be ok to do it before you go

Pinot Noir 2013

I always shoot for a brix of 24-25 range

I thought so about this. I am SO2 sensitive and can really pick it up So I dont want anymore than necessary

Previously when we bottled. We would siphon from the barrel to 5 gallon GOTT water container, we'd add 1/4 tsp Meta to each 5 gallons. Then bottle. We didn't have SO2 testing equipment. Now we do and the SO2 is correct in the barrel My question is, if the SO2 is at 50 ppm and that is...

1st Bottle of Blood ,color very good. Added some tartaric acid to it, needed more "pucker" Not too much nose but nice taste