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Could do a hybrid and blend in a small batch of blackberry. If trying, I would ferment separately with different yeast for blackberry. Or, blend in 2 bottles of cabernet franc after finish for a 87/13 ‘Bordeaux’ blend. May also want to cold stabilize to drop tartrite crystals. Could also...

I have the Enolmatic tandem filter and bottling machine and like it. Downside (like you said) is the cost of the filters, which are about $90/ea. I make between 500-1000 bottles per year, so generally adds about $0.72 per bottle, if I replace all 4 filter sizes each year - which I typically...

Just bottled a lemon and a strawberry-lemon blend. I agree with Fencepost, avoid any white pith part of the lemon. If chopping, overcut the skin to get ride of all the white. If zesting, dont zest too deep into the skin for the same reason - it will taste very bitter. I don't think the whole...

I concur that the 1/4 tsp every 3 months is a good rule to follow. Sometimes i give a 1/2 tsp right after mlf for the 1st dose, to get ready for bulk aging. Before i started testing, i was only dosing after fermentation and before bottling. After I started testing, I realized that i was under...

I currently use a vornado space heater and aim it at a couple of carboys at once. I think it would work just as well for a plastic or metal fermentation bucket, but I have just not had the need until secondary. For temperature check, I use an infrared thermometer and move the space heater...

If by ‘oomph’ you mean higher alcohol, then by all means add sugar. If you want more body, then add tannin. Tannin is needed with juice for body, unless you are also adding skins.

Good information stickman. If I understand correctly, the diacetyl will peak as malolactic is complete. So, if I sulfite as malic acid tests around 0.1g/L, then that should kill the remaining ml bacteria and minimize degradation of the diacetyl. I can see how the presence of diacetyl in some...

Can you elaborate on the chemistry behind why the diacetyl will be consumed? Is the concern that the ML bacteria that produced the diacetyl will become stressed or something else? In general, I leave my sulfate levels way down for MLF and test after 8 weeks to confirm its complete. Once ML is...

Thanks for the list. These all look like good options. The CH35 literature says it can overcome difficult conditions. I know Beta has high nutrient needs and requires warmer temperatures, so I may try CH35. My basement gets cold in winter and I typically have to move around space heaters to...

Already thinking about wine plans for next year and looking for ml bacteria with high Diacetyl Production to get buttery sensory effect in some red blends that Im considering. My research has pointed to Enoferm Beta ml bacteria. Ive seen Beta mentioned in a few threads with some success. Want...

I use the enolmatic, which has an auto shutoff and is pretty consistent. However, I have noticed that if you set a tall carboy on the same table as the enolmatic, then gravity can take over and deliver a little extra wine when you release the bottle from the machine, causing the ullage to be...

Good thread. I have a strawberry lemon bulk aging right now. Been testing additions of citric acid which is one of the main ingredients in many of the concentrates that are available. It definitely can bring back some flavor. However, in the end I’ll probably use a concentrate for...

BigDaveK, I would pay good money to do a tasing at your house. Very interesting stuff. Cant wait to hear how some of these turn out. Down the road, maybe you could rank your list for us? BigDave’s top 10… Also, just as interested to know what not to try. Vinny, thanks for the pics and...

I sometimes use raisins im my fruit wines to add body, but usually co-ferment. It works, but have not tried to add raisin wine post fermentation. I also do much smaller volumes than you. Barbara would be an excellent blending option if you could get some. Merlot could also work, but could...

Finally had time to do blending trials with a focus on Italian varieties this year. In previous years, I've made straight varietals from Nebbiolo and Sangiovese that turned out excellent aged with french oak cubes (nebbiolo) and slightly sweet but a family favorite (sangiovese). This year I...

Not sure what kind of plums these are but purchased from Costco, label said from California, cut and destoned.

Like the experimenting... Just a word of caution, the juice yields from plums are pretty low (at least they were in my case), so be prepared to add something (if not water) if it's needed. You could use a concentrate or natural prune juice, without sacrificing flavor. Also, the skins are...

Made 11-gal of Plum last summer and turned out well. Started with a vitners plum concentrate, about 50-lb of fruit, and about 8-gal of water. I think the advise above is good. Lessons learned for me were that the wine comes out tasting thin, so definitely need to incorporate tannin; in my...

I have a refractometer with a lens and a flip top and understand its limitations. Bought it for $16 on Amazon. The device I was referring to was advertised to be 0.2% accurate within a range of 0 to 50 brix. Maybe I am ignorant about its intended purpose. But I dont mind sharing my missteps...

Thanks for doing this post. My best wine last year was a 75% Pinot Noir co-fermented with 25% Syrah grapes. It was also my only blend of 6 reds that I did least year and by far the best wine that I made. So, I decided moving forward that I need to explore blending more. This year Im working...