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The plan is to ferment in a carboy and age on the gross lees. Follow a strict Batonnage routine. As long as there isn’t any reductive issues, I’m going to try to keep it there for over 6 months, possibly a year.

I have looked into other products. It is kind of minimal due to contact area. I do have oak cubes as well but I think I might just stick with the WineStix. It may not mimic the effects of what barrel fermentation contributes. I’m afraid of trying to fight my way to get cubes or chips out of a...

The reason I was/am going to use a solid piece is because I was going to age on the gross lees. I wouldn’t have to transfer off the lees until much later in the process. I didn’t want it on chips that long.

Sounds very similar to what I am doing. I was going back and forth, whether I should just get a “fresh” juice pail or get grapes. Ultimately I pre ordered the Lanza Chardonnay grapes. I am (so far) getting 3 lugs. Expecting around 7 gallons pressed. Original goal was (with gross lees in mind)...

I'm going to give it a try. That is a good point. I was originally going to split the batch prior to fermentation but if they ferment as one big batch, it adds an extra control to the experiment. I will keep you updated on how it turns out.

That’s what I have always known as well but this technique was brought up in a book written by Daniel Pambianchi (Modern Home Winemaking). Who is kind of a winemaking legend. Inclined to give it a try. Maybe split the batch into two and do one on fine and the other on gross lees.

Good morning. My plan is to make a full bodied, oaked, buttery Chardonnay this year. I am going to ferment with oak and put it through MLF. While reading up on making full bodied Chardonnay I read that the wine should be left on the gross lees and stirred everyday for a few weeks, one day a week...

I have some 91% isopropyl alcohol. I might give that a try and see got it works. Quarantined at the moment so I cannot go anywhere. If the alcohol didn’t work I’ll move to mineral spirits. I believe there are some that are food grade.

I think I'm going to keep the wood natural. The main concern I had when I purchased this press, the gentlemen told me to scrub everything good with PBW or B Brite, spray the basket with a k meta solution, food grade lube the moving parts and threads, let the basket dry and cover with an old...

I will have to do that. I scrubbed out with PBW but it did not remove that. I was told to leave the basket alone and natural. I will look into it. I want it to last as long as possible.

i just received my very first basket press. I was cleaning it off today and as I was drying it if I noticed a black oil like residue that smells metallic on the rag. Is this machining oil? Is there a way to remove out so I do not contaminate my wine? I wasn't given any instruction besides to...

I dumped the sample down the drain and I keep the k meta sample in accordance with the ph level

I drew a sample of my orange blossom mead today and in my wine thief was a house fly. I do not know if it came from my mead or if it was in the wine thief. Is it safe to drink or should I dump it? I honestly don't know how it would have ended up in the mead as it was fermented in a one gallon...

The other day I made an orange blossom mead. I only made one gallon. I used a little less than 4 pounds of honey. It smells amazing! 45 minutes after adding the yeast it was bubbling away. It is still going strong.

So what would you recommend? How long do you usually leave them in for? I plan on putting a few pounds of blackberries back into it after fermentation ends. Also plan on adding honey to bring the sweetness up.

I'm sure it will also. How long should I let it sit on the gross lees? I thought about racking it here soon.

The recipe is on the mead page

Well it cleared.... That Is a huge amount of sediment!

I'm glad I inspired you! Use the D47. That's what a good friend of mine uses on his.

It smells great, it's roughly 13% alcohol which I wasn't planning on but the Montrachet put it there.