Search results

Im no expert when it comes to pinot noir but if it were me. Option#1 I would adjust ph with a bit and not touch the brix.I would also press pinot noir at 1 or 2 brix or sooner not to dry,try to keep its fruitiness. Option#2Bump the brix up a bit to 23.5 or 24.I would also bump the ph up a hair...

Me too or a petite syrah,or a merlot or a armorone,or a zin or a blueberry or well you get it right the list can go on and on.Wine hoe.:d

Yea we love spongebob over here too,my kids give me a good dose almost everyday.:r

KeveninPa,i have a few 120 lt french oak barrels as well that i really like how do you compare the hungarin oak to the others?By the way i just bottled a syrah blend i had in the american oak,and i really like it.Im sure it will work for you as well.

You should really call them i bought a 15 gallon from them and the barrel was and is great.I also know of others who have also bought from them and are very pleased.What size barrel did you buy?By the way the wine coming out of these barrels are fantastic.My brother bought a french oak barrel...

I have some Ferm rite they seem to pop back out of the carboys,so you have to make sure your seal is good and dry.I'm more old school and like the hobby 1 better.

Here is what i do,never mind all that math for me.Calibrate your meter,15mls wine sample into beaker,add 5mls of distilled water mix well.starting using your ph meter into sample.draw up 10mls of .2ns/h and slowly add to sample.When ph meter reaches 8.2 stop.Read how much .2n you used 1ml=.1g/l :gn

Ok Wade i guess i will have to send you a bottle of my american oaked wine im bottling soon.Better than my french oaked,but i guess this is the great thing about oaking your wines with a barrel.Everybody has their opinion.I have never gone by others barrel break in methods but only my own taste.

Im not a fan of sweet wines at all and they are usually dumped.

I have always used brix x .575 so 23brix x .575=13.2%.At least this is what i have read.

This also depends on the age of the barrel and the toast and what amount of oak your looking for.I have a 4 year old barrel that is just about neutral.Yes the smaller barrels do oak faster.Like i said it also depends on the barrels and your taste buds and the quality of the barrel.Hell lets face...

I agree with John i have a 120L french oak new barrel i broke in with a cab blend.Took the wine out at 8 months,it has been siting in a 3 year old barrel for 4 months and the oak has mellowed out so much i think i might want to add some more oak.But i notice like i do with the wines i run...

Yep i agree.also a sluggish ferment that didnt finish.

:( ahhhhh.By the way sirs i never said you cant make good wine with out adding sulfites.I said i always used them.Just wondering why is your wine sweeter than some like?

No way sorry have been using barrels for years and oak does not intensify.Oak will mellow over time in the bottle.I have bottled wine aged in new oak barrels that were way over powering with oak and after bottle aging for a year or so the wine was winning gold medals.I also agree that 2 weeks...

I also have family members who still make wine like this sometimes it comes out good sometimes not.Also most of the time the wine is fizzy.Dont know if your friends wine is.Also how long does your friend age his wine?Usually these wines are better when drank young.

I made wine like this for a long time and did always use sulfites after primary was done good luck.

maybe this can help.www.finevinewines.com/c-145-oak.aspx By the way i never stir when using oak chips or cubes.

I was thinking the same thing!

Specially if your sitting with the winners!!!!:)