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I didnt want to risk inhibiting the MLF. As far as the bentonite goes, force of habit I guess. If most aren’t using it maybe I will omit

Hey all, messing around with a few new techniques this year, let me know if you have any suggestions for my process or if you think it’s good as is, thanks! 2023 Process Crush grapes - no sulfites added Adjust sugar (with table sugar) and acid (with tartaric) if necessary, looking for ~1.100...

@anthocyanin see this is interesting because I was also considering a Saignée for rose but if this is the color overnight with enzymes, it may have to be done sooner than either of us think, maybe 6-8 hours

Guy is going IN on his first grape wine, I love it. I’d refer to this as throwing the kitchen sink at it

I was looking into FT Rouge tannin powder to act as a sacrificial tannin in conjunction with Lallzyme EX and saw this message Important!: If being used in conjunction with one another, tannins should be added 6-8 hours after the addition of the enzymes or you run the risk of having the tannins...

It’s interesting because Scott Labs seems to have a few different products that claim to do the same thing. Have you experimented with Color Pro vs something like Lallzyme EX (since it’s cheaper)?

Thanks for the feedback. My thought was that since all other things are equal AKA all the samples are young that would be eliminated as a variable. Unless you’re thinking that the fact that it’s young will mask some of the characteristics imparted by the yeast?

Hey all, I wanted to do an experiment for my own personal knowledge by fermenting with several different yeast strains. The easiest and cheapest way I thought of doing it is to buy a container of pure grape juice (no preservatives), throw them into solo cups and pitch each with a different...

HA, my destemmer is my right and left hands

I crush the grapes, lightly sulfite and wait a day. Then pitch the yeast. Must usually is ready to be pressed around the 4-5 day mark which I believe is a little early. So my thought process would be to cool down the must and slow the process, but then this will reduce color extraction...

This is kinda where my head is going. Low time to crush is a nice to have, but quality grapes are more important.

FYI I’m referring to Cabernet Sauvignon. First place that responded to me was North Fork Vineyard which said 5 dollars a pound under 200 pounds. Talk about sticker shock! I clarified that I would need about 250 pounds so asked for the revised price but haven’t heard back. Can’t imagine even...

Here’s an interesting one that I’d love to hear your opinions on: I live on Long Island and I typically buy my grapes in Brooklyn where they import them from Cali. So from the time it’s harvested to the time I crush could be a few days I would assume. However, I recently found some places...

Hey all, it’s that time of year again! So in reflection on my past two years of making wine from grapes (instead of kits) the final product has been consistently light in color. First year was Pinot Noir, second was cab sav. Now I understand that PN is notoriously lighter, but I didn’t...

Wow this is news to me! Just started a half gallon of vinegar and had it right next to my wine. Good stuff everyone

Yea I think vinegar is an easy one that all of us have experienced one time or another. Others such as cork taint, mousiness, geranium smell (whatever that is), etc are smells that lots of us probably haven’t encountered

Sir, the mousiness you are experiencing is likely due to a bacterial infection, not the actual dead rat.

I’m trying to get more advanced in my wine making skills, and I want to learn how to identify different types of wine faults. Has anyone every thought about purchasing the different spoilage bacteria (if this is possible), and purposely spoiling a small amount of wine for learning purposes? I...

Thanks for the info. I checked the MLF progress today with chromatography and essentially all malic acid was gone. Though, I still see many small bubbles rising to the surface. Should I wait until all bubbles stop before stabilizing?

See it’s interesting because I have gotten Results like that while vacuum transferring. However, for what I did above (not transferring and hooking up directly to carboy), it looked much different. Foam wasn’t produced, only larger bubbles that literally resemble water boiling/simmering...