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I realize it sounds a little crazy to the math buffs... But if year after year it works then I like to keep things simple and run with it..... I can usually count on 10% yield of must after the crush as well... 100lbs of grapes will give me about 10 gallons of must... Ya.. I know mixing again...

I actually use this to figure in advance how much yeast, carboys, nutrients, fermentation bins

That would be it....

Has anyone ever hydrated the culture before pitching? I usually just pitch with Optimalo... My success rate in doing a hydrate with yeast gives me almost a perfect score in fermentation... Can it be duplicated with mlf? VP31 and VP41

The rule of thumb we all get from year to year is between 6% and 7% yield from gross fruit weight to net gallons of wine.... So you purchase 100lbs of grapes... You will get between 6 and 7 gallons of wine. Or 6% to 7% yield of pounds to gallons of wine. How well you press is measured in your...

Pressed the grapes yesterday! Beautiful deep dark blue. Netted over 8%... Very happy! This year I made Napa Cab, Merlot, Malbec and Petite Verdot.... Net over 8% on all of them! A bladder press pays for itself in extra wine!

I buy yeast in larger quantity and then weigh and divide.... Did not want to take a chance so I did 11 individual startups. When you take the time to perform a good hydrate it dramatically increases the chance of a good fermentation.

Pitched yeast in 11 bins yesterday. Off and running!

With enough people it goes pretty fast. Started at about 10 am and finished about 4pm. Then a couple hours of clean up....

Lol.... Beer bags of American Oak chips. 4oz. Per bin during fermentation.

Some pictures of yesterday's crush.

Well.... We crushed all day yesterday! About 4000lbs total. The Napa Cab ended up being from Stagecoach! Should make some excellent wine... Now comes the massive ferment....

Just got notice they are picking my Napa Cab this week! Only a week or two away from this years crush.

Cannot see the name on that tank.... Can you tell me the name and where you got it?

If I understand that a lug is a 36lbs box of grapes then 6 should yield you about 21 gallons.... Cutting it close but doable... 2/3 full about as much you want to go and be able to punch down....

I try to make the process 14 days... Mainly because it is more convenient. So we crush on a Saturday.... The must is usually around 50 degrees. I add enzymes and take 2 or 3 days to warm it up for the ferment. The ferment takes about 7 or 8 days. Then let it sit on skins for 2 or 3 more days to...

In my early days of wine making I always checked TA. Now a days I still check it but not very often.... Usually at the crush and then at bottling. My two driving points is Ph and SO2 thru out the process of barrels and carboys. You can almost bet for the most part if your Ph is in line.... TA...

Can anyone help me know if this container could be washed out and used for fermentation? Thinking of cutting the top off and fermenting in it. How could I find out if it is food safe? Thanks...

Seems like everyone knows but me.... how many grams in your packet?