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I made a few jars of pomace jam. Added in a few figs, blueberries, a bunch of de-seeded pomace, a shot of fig brandy, and cooked it all down with a nice tempranillo/ cab sav spanish reserva - added pectin, a little lemon juice, and minimal sugar - wow! This stuff is great with some cheese and...

In the event that it get's "Cold AF" where you're wine is currently stored - Wine freezes around 23*F depending on ABV so some reflectix, heating pad, and a packing blanket or two could keep it above freezing AND cold enough to allow good cold stabilization over the winter.. I'd consider other...

How cold will it get in the current space? Cold stabilization over the winter months can be helpful.

Just another note - If you're doing MLF you should wait till it's complete to add KMETA / sulfite. One recommendation I have heard is to adjust for pH prior to fermentation and not to chase TA. Tartrates (excess tartaric acid) will crystalize and drop out during cold stabilization (aka "wine...

Hi and congratulations on your Vinmetrica - What kind of wine is it? Grape-Must/Juice/Kit are you making? Looks good to me! TA will probably drop a bit during cold stabilization and MLF if you're doing it. pH might be on the upper end requiring a bit more sulphite to protect. How does it...

The Sur Lie method or "Battonage" on a Chardonnay for example is different and might continue aging on the lee's for many months. Stirring a red wine lees into suspension during MLF for a couple or few weeks will help keep the bacteria active and in suspension but once complete you rack it off...

Good idea! I’ve got some fig I’ve macerated into a brandy for a “fig-cello” kind of thing. Maybe I can do a couple jams. Any recommendations on an easy way to process and remove pomace seeds for a few cups of pomace? cheers, Johann

I did some with unfermented sweet must and some with pressed pomace. Vacuum sealed and put away for a month or two in the fridge. To be enjoyed at a later date with crackers, other goodies, and…. Wine! Next up a jar or two of pomace jam!

I co-inoculated my MLB with the yeast and after pressing and first rack I still see plenty tiny bubbles indicating MLF is ongoing a couple weeks after pressing - I haven't run a paper chromatography yet. I stir the fine lees back into suspension each morning and have a heating pad on low between...

Same - Rack onto my 1/4tsp kmeta (mix in tup and integrate) and if any sediment I'll top up and let it sit for another three months...

All this - And since we drink a decanter of fresh press wine along with a prior years vintage I'm hoping it's good enough to glug!

I've gotta have time to prep, sanitize, press, rack into carboys, and clean up so I go by schedule whether it's a little early or late. This year I did two batches of 200# grapes a few weeks apart which comes out to two pressings and two carboys - Not a ton.. Took a couple hours to work through...

You can use various tannins and enzymes during fermentation to improve color retention and extraction.. This year I fermented Zin, Petite Syrah, and Mouvedre using Lallyzyme ExV (enzyme) and no additional tannins - Extraction has yielded deep color. I didn't make a control to test and compare so...

If you have another bucket to re-drill maybe try covering with blue painters tape on both sides then drill... Cheers! -johann

Yes it takes some time and you may need to top up with more CO2 as it dissolves into the beverage. Colder is better. Maybe also try nitrogen for a thicker head? Cheers! -johann

I've had pectic haze with apple before. Best to treat it with pectic enzyme before alcoholic fermentation to break down the pectins in the apple but after AF is complete I've had good luck with using a double dose of pectic enzyme to help clear an apple wine. Cheers! -johann

What kind of yeast and nutrients did you use? It might need HS2 remediation?

Nice! I'm a fan of diverse sake style wines! Some of the Angel yeast products use a rhizopus culture instead of the various aspergillus oryzae koji... I get the feeling that they don't necessarily divulge the exact makeup of the product (same with the yeast-balls) and you can fine tune a bit...

Save the rice lees too (called Sake Kasu) and use for other culinary preparations...

Adding a note that Shio also uses salt to prevent other bacterial activity and allow Koji enzyme and Lacto activity. Koji, yeast, and a controlled lacto ferment all at low temps (32*F-48*F) contribute to a step feeding of the alcoholic fermentation component which doesn't present the yeast with...