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With our most recent batches of Cab Sauv & Pinot Noir, it took about 5 days to reach a Brix of -1 (not adjusted for temp). Fermentation duration is based on yeast and temperature. So it can take a longer than that. 18 Brix is definitely not ready. Trust your hydrometer, as that is the true...

The more I sample and taste, its starting to feel like I'm tasting the "toasting" as opposed to the oak, which makes sense as it is a brand new barrel. So you think its time to rack?? I'm waiting for my SO2 test kit to arrive so I can adjust sulfites accordingly. So i either wait a week until...

Me too..... Didn't think that one week would have made much of an impact. But I think you may have a point. It could have been that they were toasted quite a bit. I'm just trying to decided whether I tie up two 6 gal carboys for the next year or two. Or should I actually bottle? Maybe...

Yikes!! Guess i should take it out of the barrel as soon as possible?? Bulk age in carboys??

Just bought a new 50L French oak barrel, and racked a red blend (Cab Sauv, Merlot, Zinfandel). The wine was sitting in an older oak barrel (100L), but I had to rack into a smaller vessel. Had the wine in the new barrel for about a week now, and it has already greatly affected the taste of the...

OK, just racked the PN off the lees, and because of the amount of lees, i'm a little short in topping up my 100L barrel (used whatever I could get out of the 3 gal carboy). I'm probably about 1-2L short. Question is: should I top up with a couple of bottles of store bought PN, or should I just...

So i guess the next question is, if I rack the wine (which I think I will do tomorrow), can anything be done with the "gross lees" that has settled to the bottom?? There is quite a bit of it in this batch (as seen in the photo), and I have a fair bit in the barrel. Enough that it is coming out...

Our crush day for the 2018 season! Was a great one! 24 cases in total. 100L of Pinot Noir & 100L of the Croatian family recipe. Grenache, Zinfandella, Alicante & Carignane.

I don't have any MLB nutrients, but am considering getting some. May be a good idea to get the process moving along a little quicker as temperatures will start to drop in my cold cellar as the winter approaches.

Wow!! Definitely jealous...…. Beats my home winery, working around the snowmobile!! Congrats!

Ok great. I will definitely plan to do that soon! I will try co-inoculating next year, as that seems to becoming more popular, and perhaps a little easier! Any other recommendations for MLB? I was going to use Wyeast 4007 Red

Good morning all, Just racked my Pinot Noir from primary Sunday night, and I'm getting ready for MLF, but had a couple of questions. I crushed 12 cases of PN to get 110L of wine. I inoculated the must with Lalvin RC212 yeast and added pectic enzymes for colour. When I was racking from...

That's a great question! I have red blend from last year that i am considering running through MLF, but not sure it is too late? At this point, i guess its a matter of taste? Also, i live in Toronto, so my cold cellar will start to get cold quickly over the next couple of weeks, which will...

I guess you're right! Over the course of the next 12 months, most of it will end up in the barrel anyway

LOL! Just beware of the rug!! ;)

Hello All, Just made a nice 50L batch of red blend (Cab Sav, Merlot, Syrah - 1:1:1), and racked it to my barrel over the weekend. I've put in the MLB yeast into the barrel yesterday. But i also ended up with about 12L (3 gal) of press run wine, currently sitting in a carboy. Should i run it...

Note that the Wyeast mentioned about, I believe, is intended to go in secondary. I've read in the forum of others co-fermenting. Any thoughts? I just pitched the yeast tonight, so if I were to co-ferment, I guess I'd have to do so rather quickly

Yikes! Yes I did misread that…. I've pitched with Lavlin RC 212, and I expect to see something tomorrow! Was planning on doing MLF with Wyeast 4007 Malolactic Blend Culture. Any experience with this for a Pinot Noir?? Or any recommendations?

should I pitch the yeast now? or wait until the morning?