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Hi All, I'm currently taking the intro course for the UC Davis online winemaking program and was wondering if anyone had any experience with the program and if you'd be willing to share your thoughts/experiences...was it worth the cost, did you learn anything that you didn't already gather from...

Wow @WIld Ferment that's surprising, this year was my first year doing the Co-Op and I was very happy with the grapes. I got 150 lbs of Merlot (26 Brix) and 150 lbs of Cab Sauv (24.5 Brix) and the wines are great so far. The grapes were picked in the morning and we crushed/destemmed at one of...

@WIld Ferment look into joining the Central Coast Home Vintners' Association http://www.cchva.org/ they hold an annual grape co-op where everyone gets together to purchases grapes from some high quality vineyards in the area. This year we purchased from Margarita Vineyard in Paso Robles; Lucas &...

This is a very interesting article. It would be interesting to know how many of these commercial winemakers that are using native ferments are adding nutrients, and if they are not what the correlation between flavor/aroma/mouthfeel and fermentation time is to the actual yeast strain vs the...

@cmason1957 have you had any issues co-inoculating with Enoferm Alpha while using Fermaid K? I vaguely remember reading somewhere that Enoferm has issues with DAP, but can't seem to recall where I read this so it could be my imagination?!?

Check out "The Inside Winemaking" podcast #67 https://www.insidewinemaking.com/#/067/ with Dave Nakaji, winemaker for Sebastiani Vineyards and Winery. He discusses his approach to pre-fermentation pH and getting to a 3.63, he doesn't factor or adjust to TA at all. It's a pretty interesting...

In regards to your first question I made a Contra Costa County Zinfandel last year, picked on 9/15 at 22.5 Brix, pitched the yeast (BM45 and RC212 in two separate brutes) on 9/16 at 72 degrees and was fermented to dry by 9/21 in both brutes, the fermentation temp got up to 85 degrees. The wine...

Thanks @NorCal, that was a very informative post, I appreciate the link

I went ahead with a bench trial and I'm glad I did, 1.9 g/gal rose the pH to 3.6 and the taste was significantly less acidic/harsh. I dosed one of the 6 gal carboys and it's now in the fridge undergoing cold stabilization for a few weeks. I'll check back in then with an update. Thanks for the...

NorCal, would you suggest putting it in the fridge for a few weeks before adding the potassium Carbonate to see what will drop out, or after the dosage. I’ll definitely run a bench trial and add in small amounts/test prior to dosing everything.

The grapes were picked in mid September of last year. Yes it has been degassed.

Hi All, long time lurker, first time poster. I've searched a bit through previous threads for an answer, but seem to have only confused myself more. I'm currently making a Zinfandel from grapes and have a low pH of 3.31, but my TA is in a good spot at 6.65. The wine is acidic to the taste so I...