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Thank you for your care, today I opened it, destemmed and crushed. So far I don't see much difference If I crushed it week before.

Hi everybody! Last Saturday I started my second winemaking season: I have bought early ripe hybrid grapes Monarch, 110 kg, just couldn't wait anymore! All grapes I divided on three parts: two parts for regular alcoholic fermentation with different yeasts, and third part I put in plastic barrel...

So what is your opinion about Fermentis hd135? I'm going to use it this season.

Perfectly said 👍.

So, how to translate "100% charpenté without pigéage"?

Youtube is bad, but guy's wines are really good

On attached link for Youtube video Les vins de Terroir al limits, the guy is saying he stopped doing pigéage (punch down), and started something I did not recognize but sound as carpentier. Maybe someone can explain what winemaking technique they use? Thank you.

Summarizing all above: in case I do the same batch, may I use previous batch gross lees as both yeast starter (pied de cuve) and extra source of nutrition?

What I've read, thiamine is good to add for native yeast successful development. Will try next season.

Good article. But still unclear: 1. I read a lot of recommendations about to have proper nutrition for the yeast. But how I learn is it enough or poor. To add unneeded nutritions means to add nutritions for spoilage bacteria. 2. This is new idea for me: to add MLF bacteria in 2-3 days after...

Thank you for pointing out. I almost missed this difference (reds and whites).

Thank you. It is always not too early to get prepared to new season. Regarding sur lee: most of protocols are saying to do it after first rack, after removing gross lees, but some saying leave gross lees. There should be difference in handling.

I wonder what means in simple english autolysis capacity?

Did you adjust tartaric acid at any stage?

I had to use 2 sieves: one for replacing and cleaning during pressing. Next year I want to try make white fresh crispy wine, but not sure I will manage to keep right temperature, only after retirement))

Is this wine after filtering? What do you use for filtering, pump?

Tavqveri is best varietal I've tried. This year I myself started my firsts batches. I do not expect great results, hope wine will be drincable. It was Chinuri (white) and Tavqveri and Shavkapito (red). And next year will try more complex protocol.

May I ask you to make real short review of Georgian wines you tried in Georgia. I myself stay in Georgia second year (contract job), and before arriving was full of expectations, now I'm very skeptical about the issue: reality was not so brilliant: 95% is cheap generic stuff not worth to try, 4%...

Sorry, did not understand. What means "pomace from 8 lugs"? Did you press right on the truck bed?

It means for spreadsheets using I gave to know exact alcohol level?