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Thanks everyone for your comments. I hadn't thought of it still being protected enough at that stage but it makes sense.

Hello fellow winemakers, What is the best way to move wine after primary fermentation into carboys for secondary fermentation? Last year I fermented about 170litres and used bucket to transfer it out into the press. The free run flowed through into a container then I pressed the rest. I'm...

Love the drying rake idea @Ajmassa and you're right about the double sink and running hot water. I tossed up whether I really needed it with the plumbing costs and all but so glad I went for it. Luckily I picked up the sink for $100 on a local buy & sell site.

Thanks. Yes it is a set up for the Rankine so2 measurement. I bit tedious in the beginning but not too bad now I've got the hang of it.

Thought I would post a few photos of my newly completed wine room. I have a large she'd so built a stand alone room inside. Total size is 3.6 X 3.6m and it is divided into a lab/work area and a smaller barrel room/storage area. There is an A/C in the barrel room to keep the temperature down in...

Just got myself a 50L Oak barrel to age my pinot noir in. I started fermentation back in May and it had been in glass carboys since. Just wondering how long to leave it in the barrel?

Thanks, I'll try that

Thanks for your responses. I'm making the wine from grapes there I grew. I doubt that the SO2 is the issue, it is well below the 30ppm tolerance for the vp41. pH is 3.2, temp is 18C (64F) and ABV about 12.8. I innoculated the Chardonnay about 2 weeks after the Pinot noir using the remaining...

I have three wines, one Chardonnay and two Pinot noir, that ended primary fermentation about 6 weeks ago. I did a tlc malolactic test today and found that the that pinots have completed mlf but the Chardy hasn't started. I added vp41 bacteria near the end of primary. Is it likely the Chardonnay...

Yep, got Italian carboys. They are expensive here (Australia) $70 each. What do they cost in US?

My delivery has arrived now so all set. Thanks

Thanks, I was worried about oxygen causing problems but I didn't realise CO2 would still be generated after fermentation is finished.

Hello all, I'm making my first batch of Pinot noir from the grapes I grew. The primary fermentation is finished so I need to press the must and get it into clean carboys. My problem is my delivery of carboys is delayed so I have nowhere to put it. How long can I safely leave it in the...

G'day Ralphee, I also live in Victoria and have a similar number of vines to you. Certainly has beena challenging year. Unless you live very close to the fires you shouldn't have problems with smoke taint. Apparently the fresh smoke is the problem rather than the haze that covered most of us...