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Ha yes @cmason1957 every barrel tasting I've been to would be better described as a barrel drinking. All good points, it's a relatively small surface area being exposed and with daily top ups the exposure is limited. Assuming a place like Del Dotto is doing somewhere in the range of say...

My wife and I were talking about a tasting we did at Del Dotto years ago, which was all from barrels, and it got me thinking/wondering. As we all know excessive oxygen exposure after fermentation is the enemy, so how do wineries that have multiple barrel tastings on a daily basis prevent the...

@San Diego jeff is the super jet wine filter the 3 pad or 6 pad filter?

To answer @VictorV's original question, there's no right answer!! I'm a big fan of Jim Duane's podcast Inside Winemaking, he interviews many highly regarded commercial winemakers and it's humorous to hear how adamant each is about their philosophy, then to hear another winemaker come say the...

Agreed @NorCal I'd be interested to hear where these were grown, when I read 29+ Brix with that level of acid I had to re-read three times to make sure my eyes weren't fooling me!!

Perfect, thanks @stickman

Thanks @NorCal and @Johnd I'm glad to hear that top-ups are adequate, that makes one less item to purchase!! I'll stick with carboys as well, although I do like John's method of bottling so that you don't have to break down a carboy at each top-up. That may be the way to go seeing as I'll more...

@stickman that is some beautiful color extraction!! I'm going to have to attempt to mimic your pump over process next year. Do you mind providing some more info on the setup you used on the picture for brutes? What type of filter did you pull the housing off of? What else did you use for the...

Next harvest will be my third vintage making wine from grapes and after reading through countless threads from guys like @NorCal and @Johnd it seems that making the move to a barrel is crucial in producing a top quality wine, so I''m biting the bullet and planning on a 30 gal barrel for my...

Thanks!! Appreciate the help!!

Does anyone have experience with the SC-55 MLF Analyzer? I'm pulling the trigger today on the SC-300 Pro, based on all of the positive reviews here and am contemplating whether or not to get the MLF analyzer as well...

@mainshipfred do you mind sharing some photos or details of your argon set up?

Thanks!! That’s good to hear. What style bung/airlock do you use during MLF?

Thanks @Johnd

@Mac60 do you leave any space between the top of the wine and the lid to allow for expansion contraction? And or do you add any inert gas during long term aging?

How often do you sample, sulfite and top up once in barrel? I’m assuming ambient temp and humidity influence this? I’m looking to up my game and do a barrel for the first time next year. Any advice/pointers is appreciated.

The uncrushed berries go through a “semi-carbonic maceration”. Inside the grape intercellular fermentation is occurring as they attempt to respire and in the absence of yeast they’re using their own enzymes to break down sugar. During the process you aren’t extracting much tannin or color and...

Ha, I was thinking of commenting on how pristine the truck looked for the year, definite pride of ownership!! Any issues with the melamine warping over time from the juice? Appreciate the feedback on the Spiedels, I'll go ahead and track down the new square models.

@NorCal do you have some sort of conveyor system (Photo from post #16) on your sorting table or are you manually pushing the grapes down as you go? Also, how do you like the Spiedel ferment/storage tanks? I'm looking to upgrade to some HDPE tanks for larger volume aging instead of my 6 gal...

Thanks for the feedback, I went ahead and got on the wait list for the Winemaking Chemistry course seeing as it's been quite some time since I took college level chemistry. Apparently it's quite popular and doesn't look like I'll have a spot until the summer of 2020, so that will give me some...