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That looks beautiful.

If I had the equipment to distill it, i'd gladly would take it off your hands.

In Italy it's called Grappa, in Portugal Aguardente. It's distilled from the pommace. Pretty strong, but tastes and smells beautifully. Everything is used during winemaking. LOL

No thanks, I was only curious.

Do you make grappa with that pommace?

Great pictures, thanks for posting.

They taste good

Thank you. I'll try that.

I have a question. I have a split batch of Malbec with D80 and D254 since May 4th fermenting. I know, too long. Since the last two days I've had a SG reading of 1.000 on the D254 and 1.010 on the D80. Started with an open fermentation in the buckets and transferred to carboys under airlock at...

Thank you for your help.

Oh no, didn't lose wine yet. My AF isn't finished yet. I was only curious about the level on the carboys after racking off the gross lees and start of MLF. Hence my question.

Can store bought wine that contains sulphites be used to top up a wine currently in MLF or is there risk of inhibiting the malo?

Yes.

I have this one. https://www.amazon.com/gp/product/B00ST3VTQ4/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Neither did I, just learned something.

CH16 is good stuff. I used last year for the first time and it worked out great.

Good thing I went to Gino Pinto's for my Malbec. Called Corrado's yesterday to try to get some Chilean Pinot Noir and they are closed. Called Europa Pombalense and they'll have juice and grapes only in September...maybe.

Thanks

Thanks, I'll have to get one of those.

I'll probably have two 6 gallon juice pails. I'll probably split the lug between them. Maybe the 7.9 gal fermenters will be enough?