Search results

not really sure why you want to proceed with MLF if your wines aren't tart to begin with. Maybe just give them a dose of lysozyme to kill the MLB and K-meta, age, bottle and enjoy

Yep - agree with wood1954. Average daily temps over 50 degrees will start the budding process

A lot steeper than my vineyard above Flathead Lake in Montana

amen to DonnyDarko19

looking forward to it - be safe

SHEETLABELS.COM PRODUCT SL571. These are Blank Sheet Labels 3.75" x 4.75" (SL571) Removable White Polyester Weatherproof (for laser printers) (RXW) 4 labels per sheet 8.5" x 11" sheet I've been only using these for past several years and they work just great. peal right off when...

sounds good. maybe i'll give it a go next year cause all my carboys have gone through MLF with oak cubes in them. i'll pluck them out after cold stabilization is complete. thanks for the tip

from the pics you attached it looks like normal sediment in the bottom of the carboy and not cloudy wine - maybe i missed something. if that's the case then don't try to get every little bit of wine out when you rack otherwise you'll just keep getting the sediment. hope this helps

tried bentonite?

Agree with Johnd

let us know how you make out - cheer

Using bentonite to remove proteins will help extract tannin in Marquette. You can extract juice and treat it separately then add back to must. this year i'm trying to add bentonote directly to must prior to primary. it settles pretty well with gross lees after pressing grapes. also addition...

yep that's true. i punch down vigorously three times a day while grapes are on the skins - keeps them nice and oxygen rich

here are coupe of pics of my incubator. First one shows the outside and second shows interior with light bulb heaters and wine fermenting in Brute 10 gal. tote. Not visible are carboys undergoing MLF

sorry it's not real clear. what i do is make a four sided box with a top that sits on my garage floor - front side flips up for access to incubator. the inkbird thermostat is plugged into a board that i made up with three 60 watt bulbs that provide the heat. i'll try to take a few pics and...

Seems like folks may have gotten off the topic but what I do is ferment all my wines in incubators made from rigid foam insulation - just tape panels together with duct tape. I use an Inkbird thermostat and set it for 81 degree until primary is over than then down to 75-77 for MLF - works fine...

Lysozyme kills MLB

You might just want to get a pack of "Super-Kleer Finings" from your local supply outlet. It has just the right amount of Chitosan and Kielselsol for a 6 gallon batch

I originally had all my Marquette, Frontenac Noir, Blanc and Gris on 4-Arm Kniffen. Last winter i cut it all down and started with VSP. Much happier with that - it's easier for me to tend and birds posed no problem at all this year with netting. In prior years the birds would pretty much pick...

maybe this will help - check it out https://www.awri.com.au/wp-content/uploads/TN06.pdf