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What kind of temp ranges and timeframes might you want to complete AF and extended maceration? At lower temps and slower AF is oxidation more of a concern due to less CO2 and do we need to also consider NO2 blanketing the must? I could be talked into a dedicated tank and glycol unit for this...

They were crushed and destemmed. Very few stems. These are still producing tiny bubbles and I haven't measured MLF or TA again yet but will soon as the tiny bubbles stop. Cheers! -johann

I have some 1L beer bottles that take crown caps and also have grolsch style caps. Here's some carbonation methods worth noting: https://vinepair.com/articles/sparkling-wine-champagne-methods/ Cheers! -johann

Nice kit! -johann

Interesting. How long does it take to ferment like this? How about frozen must buckets? Cheers, Johann

My chilean PV from spring 2018 was a little herbaceous initially and is pretty good now. I’m going to bottle it as a single varietal. -johann

I have some commercial wines in my cellar that really come into their own after resting for a year compared to when I first test them after a month or so rest. My first red kit wines (Zin and Pinot Noir) are finally drinkable after 3+ years and I've just got a couple bottles of each left. I'm...

The original story of two buck chuck. https://www.businessinsider.com/trader-joes-two-buck-chuck-who-is-charles-shaw-2018-8#today-the-wine-is-still-produced-by-the-bronco-wine-company-in-its-winery-in-ceres-california-10 Short cliff notes story: Chuck’s winery went bankrupt and an investor...

I had some similar measurements with pH and TA and my titrant was old and giving inaccurate TA results. How old is your titrant? I order 0.133N NaOH from Vinemetrica for the SC300 and calibrate and confirm pH with a 7.0 and 4.01 standards. I also use a vinemetrica procedure that uses a cream of...

Consistent tiny bubbles in the cab sav carboys indicate a strong MLF. I haven't run a paper chromatogram yet and will once airlock activity stops along with TA tests t see where we're at. AF is done or near done @ FG around 1.000 on the merlot juice this morning so will be pressing that...

Very inspiring!

Not perfect nor lab grade control but the cellar stays a nice chilly temp and this setup with one heating pad shared by two six gallon carboys and a one gallon jug wrapped in reflectix should keep things at a good MLF temp. Cheers, Johann

Racked off the gross lees after 24h. Only about an inch if heavy sediment. Blended free run and press wine. 200# of calistoga cab sav has netted about 13 gallons to complete any AF and MLF. I’ll wrap a heating pad and keep the fine lees in suspension to keep warm till MLF is done. Merlot is...

Last time it looked like a murder scene :) Full of character though... Cheers, Johann

The pressing went very well last night. I’m estimating 2 six gallon carboys plus maybe a 3gallon one once I rack iff the gross lee’s. I had ordered some AIO accessories including Steve’s racking tube which performed like a champ. The two Merlot juice buckets went right on top of the pomace and...

You might want to roll out the red carpet for that cute bunch of seven hangry soldiers.... Cheers! Johann

SG was down to 1.010 this afternoon so i’m holding out to press tomorrow night for a little more extraction action. I was expecting it to drop more. Seems like it might have slowed a little. I stick my head in the fermenter and the CO2 bite isn’t as strong either. We lit an orange candle last...

I've had sediment develop in a pinot grigio even after 6-9mos of clearing / fining / filtering. I degassed using the AIO so no carbonation. Was still very good and I just run it through a coffee filter into a decanter when we drink it. Cheers, johann

Hi, I have one 23L Vadai barrel which has been neutral for a while. I use this for bulk storage for 6-9 mos before rotating the next wine through it. I find that it doesn't impart oak anymore and it does help with concentrating and smoothing the wine. Looking for discussion on neutral...

Best of luck today! Cheers, johann