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Oh yes thanks for the reminder! I do have a pack of vp41 and some mlf nutrients so I’m planning to co-innoculate. I guess it’s getting chilly now too especially in the cellar so I might wrap the brute in a packing blanket and use the heating pad so the ml-bugs do well and probably help with...

Hi! I am starting a thread to keep notes and share my Fall 2018 batch of Pinot Noir from Brehm / White Salmon vineyards. I ordered three buckets of frozen must and will use RC212 for AF with some oak chips in primary and a good nutrient protocol. Buckets to arrive later this week. Cheers! -johann

I’ve done Musto and Brehm to Nashville. I’ve got seven gallons of PV from chile bulk aging now (this past spring). Pinot Noir on order for fall. I’ll coordinate for a road trip or splitting shipping some coming season. Cheers! -j

I'll have to take another chromatogram to check but I racked all three off sediment this weekend, sulphited, and degassed a bit by splash racking multiple times (four times back and forth). I moved the Syrah into my neutral barrel where I'll keep it till next racking and was able to degas the...

That's a cool story - I hope you can somehow use these photo's and the journey of the grapes either as inspiration or perhaps source material in the labeling of those bottles. Cheers! -johann

That Syrah is stalling mlf. I have my heating pad in use till this weekend but it’s moving to the syrah to bump the temp a little this weekend. Cheers! -johann

It’ll be buckets of frozen must for the fall as I don’t have any sources close enough for fresh. I wish I did but i’m in the middle of TN. Three buckets should net a good 6+ gallons of free run so i’ll be sure to have enough for top up and racking losses. Last time I made a three bucket batch...

Starting to think about 2018 fall grapes. I think i’m interested in a batch of Pinot Noir. Maybe three buckets worth will end up as a good 6 gallon at bottling without squeezing them too hard. Maybe even a bucket each from three different sources for a PN blend. If I could stagger the ordering...

Put it into a gallon jug topped up with spring water. Stick in the fridge until the yeasties settle. Decant off liquid. Repeat. Thus washing the yeasties. Keeping them cold puts them back to sleep. Washing them removes alcohol. 1/2 cup or so into small bell jars. Stays good for at least a year...

They just posted one of these "Workplace Policy Notices" in our break room at work too!

The corks always break on these younguns! -jb

Hell, i even drink while i’m not making wine.... Cheers! -johann

A hydrometer is a simple buoy https://catalogue.museogalileo.it/indepth/Hydrometer.html Wine and fermented beverages can certainly be made without knowledge of how much sugar in the liquid and how much might be left. However, not only is the device very useful it's also very cheap. Wine is...

Thanks! I'll check again in a couple weeks and update maybe with TA measurements then too if complete. Can see the MLF progressing so that's good. Cheers and hope everyone had a good 4th :) -johann

The delineation between malic and lactic can appear quite blurred. This is with some fairly extreme filtering to highlight. I’m a bit nervous about holding off on kmeta. I’ll test again this weekend and maybe rack and sulfite depending. I could probaby bump the temp a little. It’s about 65*F...

If you can I'd clean it well with hot water and oxy clean or PBW or something then spritz it with kmeta. That little bit isn't going to hurt the MLB's. Cheers! -johann

This is the controller I have seen referenced for diy window unit cooler rooms - https://www.storeitcold.com/product/coolbot-walk-in-cooler-controller/ Cheers! -jb

Yeah this is a strange tale. And it arrived in a uhaul? Cardboard boxes missing? Wine ok. Just bizarre... Your fedex delivery driver was like the maytag repair man sorta. Certainly on a mission and you now have your juice and must. There’s gotta be a cool name in there for this batch. Road...

If you do white it won’t need to age as long before you drink it. If red and you’re going to do it again then you want to get some bulk aging sooner. Asap I dare say. If LHBS is trying to be helpful with a press they’ll let you borrow it for pressing after fermentation - 1h drive is worth it...

Adding 1/4tsp KMETA every three months is recommended and racking at the same time is easy enough. You can splash rack a couple times to help with any degassing and then seal under vacuum for the next three months. I check and top up the vacuum regularly just to keep it tight. I think 12 months...