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  1. Johny99

    What is it?

    Definitely not tartrates, they look more like salt or sugar crystals. Looks like a yeast bloom to me. Spray a little 10% meta solution on it and see if it goes away. If you haven’t added meta, I would, unless you are going for mlf.
  2. Johny99

    Commercial yeast. Do they make our wine worse?

    I find this an interesting subject. Mainly because two professionals I really respect do native fermentation’s. One is in Napa and the other, Two, is on the next creek over from me. I always thought what salcoco said was the case, and it just makes sense. However, one, in Napa has had testing...
  3. Johny99

    Broad Run Cellars 2016 Fall Crush

    Wow, ambitious! I have trouble blending two!
  4. Johny99

    Post your labels here

    For one of my wife’s girlfriends. She likes to sms warped pictures of herself.
  5. Johny99

    Funny vidio

    Hmmm, I think I’m married to one of them. I just bottled birthday wine for one of my wife’s girlfriends. I can see what Sunday’s party will be like.
  6. Johny99

    So, what did it cost you

    Take them one at a time Mike. Our prayers are with you. This is our second Thanksgiving after my wife’s diagnosis. Treatments are finally stabilized and she is feeling good, so, we are off to the neighbor’s:b all it is costing me is a case of my own wine!
  7. Johny99

    What's missing in your cellar?

    A celler intern! Since my wife won’t let me have one, I go with more space and a bigger sink.
  8. Johny99

    Post a photo, any photo

    Spent the last week in Belize celebrating our tenth anniversary. Results of a morning reef fishing and sunrise from our terrace. Tough to come home to fog, snow and dark.
  9. Johny99

    LLC or Sole Proprietorship?

    Check your local laws. When I consulted an attorney for my rentals, he advised that LLC has protections pointed out above with regards to debt, but not 100%. He cautioned that I could be held personally liable for things I did, even if it was as part of the LLC, like signing for credit I might...
  10. Johny99

    Big and Bold again!

    Hi JOHN Shipment will go out tomorrow:)
  11. Johny99

    Who washes their grapes before crushing

    Two years ago we had really bad smoke at Chelan for most of the fall one winery I know of washed their grapes. The choice was watered down must or smoke taint. I’ve heard mixed comments on if grapes in Napa were already in the wineries. I hope so.
  12. Johny99

    2017 in the vineyard

    Picked the rest of the reds, Cab Sauv, Cab Franc, Malbec, Petit Verdot and petit sirah. ~1200lbs. Eight adults four kids and two dogs this time. Like balatonwine says, dogs weren’t much help. I inoculated it all on Sunday as I’ll have to press next Saturday due to my travel schedule. I used...
  13. Johny99

    Why do we use SG and not Brix?

    The two I’ve worked at in my early learning, used Brix. The initial reading was important. Subsequent readings were used at both to plot the progress of fermentation. I don’t believe the absolute number was as important as the trajectory of the curve, so the alcohol influence wasn’t talked...
  14. Johny99

    acid problems

    They did fine. The WSU weather station, down by the river about a mile from me only got to 33.4. I’m not sure what they had further south, they had freeze warnings for the Waulluke and Rattlesnake hills areas last night. As for the limestone question. Lime will reduce soil acidity, but I...
  15. Johny99

    Why do we use SG and not Brix?

    Me, I use brix.
  16. Johny99

    Who washes their grapes before crushing

    With 500 bottles, I’d use the three bottle filler. I got rid of the ball float “valve”. It basically aerated the wine as it sets partially closed. I use a small ac pump with a variable speed drive. I route the 1/2 inch discharge hose through the hard filler pipe to discharge just above the...
  17. Johny99

    Saignée Percentage

    Taste is the only way I know to tell, and that is a function of how long the rest stays on the skins. Is your purpose to make a rose or concentrate the rest? When I do it, and I do it to concentrate, I limit the draw off to 10%. Why, don’t know but I find I like the results. I taste to decide...
  18. Johny99

    acid problems

    I’d let it hang as long as you can. Generally as the grape ripens, acid drops and pH rises. You are right on high acid is low pH although there is not a direct relationship. PH is protection, TA is taste in my simple rule. I pick on taste and pH. You don’t say if red or white. I target 20-22...
  19. Johny99

    3 Spout Bottle Filler

    I have the Moplen version. https://morewinemaking.com/products/wine-bottle-filler-moplen-3-spout.html You can see my review there. It took some messing around and modifications, but with a variable speed control for my pump, I like it. Posts above are right though, unless I’m bottleing 50 l or...
  20. Johny99

    Who washes their grapes before crushing

    I have a three bottle tank type filler. After some messing around, it works well with a pump with speed control. However, unless I’m really bottleing a bunch to make the setup and cleanup worth the time, I just grab the all in one and go at it. Convenient and works well.
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