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Thanks for confirming Opti-Red not for this purpose but keep seeing it come up as such here and there on the web. Batch is 15 litres. DId not measure Brix this morning but reached 1/3 sugar depletion last night, so past 8-10 brix drop now. I didn't spray them with sulphur, did with Captan and...

Hi Folks, Noticed a bit of H2S 24 hours into fermentation of Frontenac, Marquette, St-Croix blend. Can't seem to find anything when Googling on how much Opti-Red to add to help with issue. Did add some Opti-Red at very beginning at the recommended rate of 0.3 grams/Litre, so not sure if...

Hi Bill, you're right, Julie's idea is great and so is John's. Happy winemaking, Rob

Thanks, yes it is a variable capacity tank. Did some further research and the dust cover would not be tight enough to keep out any fruit flies so I will purchase a muslin sheet. Apparently window screen is not fine enough to keep them out safely. Moving from plastic fermenters to this tank so...

I'm about to use some new equipment so not completely familiar with it yet. I'm about to use a 150 liter steel fermentation tank that came with a dust cover lid and floating lid that goes inside. Wondering how to best keep fruit flies out of tank during primary fermentation? Don't think dust...

Thanks John, Good idea. Will try running it at 56F during the winter and 57F during the summer. Higher humidity inside the cabinet will also benefit my small barrel. Rob

The default factory temperature setting of this wine cabinet is set to 57F. Instructions say not to lower the temperature setting below 57F if the ambient humidity of the room is higher than 50%RH. Wondering if could get away with running it at just one degree below that say at 56F in my...

It's a red. Yea that's what I figured given the CO2 blanket. That's what I prefer too I'm using a dust cover. Cheers, Rob

Usually do my blend of Frontenac/Marquette/St-Croix grapes with a malolactic fermentation. The wine usually finishes somewhere about TA 8 and pH between 3.4 and 3.5. Last year the wine finished at TA 7.1 and pH of 3.50. That was the best I got so far. I always do a cold stabilization and seed...

Thanks this should help. Rob

Would anyone know how to open this crusher/destemmer in order to remove the basket to clean it and appreciate any tips on how and where to lubricate the machine. The machine does not come with instructions. I had to search quite a bit to find something. Instructions are non existent on how to...

Hi, A small portion of my vineyard vines are producing for first time and will be attempting my first co-inoculation with these. Can you confirm I should be fermenting aerobically until about S.G. of 1.020, just like if it was simply a yeast fermentation, and once reach that point when much...

Looking for advice on co-inoculating grape must with Malolactic bacteria and Yeast at the same time, if good idea to first allow oxygen into the process at the beginning which would benefit the yeast during their initial stage of multiplication, and soon after that maybe 24 hours into vigorous...

That's great, thank everyone. Rob S:h

Hi Folks, Will be picking up a crusher/de-stemmer with an electric motor. Would like to know if it is ok to store it over winter in an unheated garage where it will eventually be subject to temperatures in the -20's C and humidity? Thank you, Rob S.

Multiple Ferments advice I will be fermenting a Merlot must and a Cab Sauvignon must in the fall from fresh Niagara Region grapes. I'm looking for advice on doing multiple ferments with different yeasts to try to introduce more complexity. I'm aiming to produce dry wines with a bit of fruit...

Thanks everyone for all your help. I will be careful and if I try something new, I`ll first try it on a few vines to see in case of damage before proceeding to treating the rest. Rob

This is my first posting to this forum. I've been growing cold hardy grapes in south western Quebec (Cantley) for about 8 years. I'm growing mostly Frontenac, St-Croix and Marquette varieties. From early May until about last week, it has rained almost every day and it was a colder...