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We have been struggling to filter some of our meads and country wines with our press filter and I feel it is time for an upgrade. One of our biggest struggles is our raspberry mead. Despite the use of pectinase and cold crashing, it still seems to plug up our press filter very quickly and we...

Yep! Exactly our issue. We also experience the haze issue they mention - a brute to filter. It's almost like some sort of gelatin. Kills our filters on the first run, but not an issue after

We add the prickly pear and backsweeten in secondary - we can't afford chancing refermentation

So one of our regular house ciders is prickly pear cider. It has this beautiful neon pink hue... Which just fades completely away after bottling. It is such a shame because the hue is gorgeous and would be a huge selling point It maintains the hue all the way through filtration and bottling so...

Southern AZ

Certain days working here can be really breathtaking. Enjoying a morning cup of coffee and a few minutes to gaze at A small herd of American pronghorn in the BLM wildlife preserve literally at our back fence: .... And the history of this area area is something to behold. Went hiking with a...

I was wondering if anybody knows of any apps for inventory and logging that is specifically geared toward smaller wineries? We've been using Excel and Google spreadsheets since we began 4 years ago, but it is just becoming too hard to manage, especially with employees who never bother to log...

I would also add, via a lesson learned in the process the hard way - avoid 70 gallon barrels - they don't fit on standard racks

No, they're 60gal relatively neutral French oak - 2 years old

Yes I do 5 gallon batches. My conical has a max a max capacity of 7 and typically start w/ 6 gallons to accommodate for losses during racking

I only go 5 gallons at a time at home, so perhaps it makes more sense to just stick with dominoes and staves

Can anyone recommend a good source to acquire a small 5 gallon capacity oak barrel for home hobby use?

Barreling our new Carignan Rosé Pyment

Our raspberry mead is notoriously difficult to clear up. But dispatch was more troublesome than usual. Before I started they relied on sparkaloid, which they admittedly were not particularly impressed with. So I convinced them to give k-c a shot. It did drastically reduce the turbidity relative...

It produces a tequila-esque character. When Co fermented with fruits it is reminiscent of a fruit margarita. It also has a slightly lower brix than honey

Does anyone know if there is a "science"to selecting filter size and quantity based on turbidity readings? We cannot seem to be able to find a real correlation. Sometimes Meads with higher turbidity go through great, and those with low turbidity kill the filters fast. I came across a guide on...

The majority of customers prefer it. (Not my choice... Up to Boss Lady)

Right. The goal is to kill off any wild bacteria present on the fruit. We've added it using several methods: whole in mesh bags, pressed for juice... But regardless of method, we want to try to increase confidence in elimination of potential contamination from something on the fruit. So far...

Currently we are adding in secondary. The plane was to try to eliminate any bacteria before it touches the wine

Right, but what about sprinkling over solid fruits? I am thinking perhaps to add the solid fruit to the must at the same as the k meta