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Has anyone used the tandem filter that they have available with the filler?

I have been buying my labels from Avery, they are water resistant and easy peel, so far I am very happy with them.

I have a small 23l barrel, just finished to batches back to back. One thing I had not planned on is how fast the new small barrel would impart the oak to the wine. Really just a matter of weeks. as a result I am not ready for the next batch to go in the barrel but I dont wan to fill it with...

I recently bottled a batch of Pinot and oaked it in a relatively new barrel. Priori to the oak IO was completely underwhelmed. I expected a lot more body, but had a wine that was okay but as you say light. The oak has given it more depth and now I plan to let it mature in the bottle for a while.

If you can drink it (and it’s not full of extras like chlorine and fluorine) why not. Filtering if you had sediment is fine but mineral content is a good thing. Filtering does not remove bacteria that’s really the only issue to watch for. Just my perspective!

I pulled the Amarone out the oak at 7 weeks and racked to a carboy. The Pinot Noir was ready to go into the oak. 3 weeks latter now I have bottled the Amarone, it needs some more time to bottle age but this is a fantastic wine.

Well its 4 weeks in the barrel, had a taste test last week and this week. Fantastic, I still have 2 weeks to go before my Pinot Noir is ready to go in the barrel. I am comfortable leaving it in till the Pinot goes in replace the Amarone. If its over Oakes I blend latter with a batch.

The current batch in the barrel is Amarone and the next is a Malbec, lots of room to blend there. I plan to make a batch every second month as you suggest. Fun actually. I would like to get another barrel and do a port. Distilling is on the list as well. A cellar is quickly becoming not a nice...

@winemaker81 , I value the opinion of folks like yourself in this forum. I had a taste last night. I would describe it as lightly oaked at this point (2 weeks in) but I didnt stir the barrel, I will give that a shot tonight. I have another batch starting now so I am 4 weeks from being able to...

Very good info on this thread. I have a batch on Amarone in a new , lightly toasted, European oak, 23l barrel. This is the first wine in this barrel. I had a little problem with leaks even though I thought the leaks were solved once I let the barrel soak with water and re-swell for a few days...

You did not get any responses. I am curious on what you have found so far. I bought a 23 l European oak barrel and have a batch of Amarone in right now. I would love to get another 2 barrels. How long have you Oaked? I was thinking 10-12 weeks but you noted 4-8 weeks now I thinking its too long.

Here is some of the batch

Complete. I used pectin about 3-4 weeks ago and bottles last week. It needs to age and mellow even more but I am very impressed with what has turned out to be a soft rose. Another 3-6 months and it will be fantastic. Definitely doing another batch with coming year.

I had been looking for oak barrels (that didnt break the bank) for a while and found a place that imports them from Croatia to Canada. The price was reasonable and they have wide range of sizes. I received a 20l barrel today. I am impressed with the quality so far. Have a look at this site, keep...

So how would you suggest adding it? Thief some wine and mix in and pour back or rank and add to carboy first?

Bottled my Rhubarb yesterday, perfectly clear and didn’t use any clearing aids. Started this batch Sep 3. Not having the same luck with my crab apple so far.

I have a batch of crab apple wine that has been ranked twice, started in Sep27. It’s is very slowly clearing. Should I give it more time or try pectin?

I think it will be good and sweet. I racked today to secondary and it’s still very active. Great on the nose buts it’s early days. Do you find the crabs add a lot of sweetness to your pear apple wine or. . .? I haven’t heard of a pear/apple wine have you done this before, sounds great!

The temperature has been between 18-22 deg c (64-72deg F). I havent checked the pH, I have been debating whether or not to get a meter. I think my issue was too high sugar. Combined with being a little cool in the room. I sprinkled a new pack of yeast on top and it has since taken off.

I have added more water and brought the Sg done to 1.095. It was more water than I thought it would be. Ill see what it looks like over the next couple of days.