Planning for first from grapes wine

[hawkwing]

Cab is consistent, Zinfandel can be a issue as it is prone to stuck fermentations and can be a bit of a problem if you haven’t made much wine from grapes before. Merlot is a good option though.

What’s different with Zinfandel?

 

[Nebbiolo020]

What’s different with Zinfandel?

It’s prone to stuck fermentations due to sugar content or nutrients and you can get stalled fermentations quite frequently with Zinfandel.

 

[hawkwing]

It’s prone to stuck fermentations due to sugar content or nutrients and you can get stalled fermentations quite frequently with Zinfandel.

Is it lower or higher in sugar?

 

[Nebbiolo020]

Is it lower or higher in sugar?

Zinfandel is usually on the higher end of sugar content with most wines being 15-17%+ alcohol range.

 

[hawkwing]

Zinfandel is usually on the higher end of sugar content with most wines being 15-17%+ alcohol range.

If they get stuck do you just finish off with a different yeast like 1118 or just add yeast energizer?

 

[Nebbiolo020]

If they get stuck do you just finish off with a different yeast like 1118 or just add yeast energizer?

If they get stuck yeah EC-1118 is your best option due to alcohol tolerance.

 

[Fox Squirrel Vin]

I was thinking of the Zymaflore Egide when I said it. Can’t find it yet. Not from a home brew shop anyway. Most of this will be online order and shipping. I can only get the basics here and a few strains of yeast. Beer ingredients are easier to get. We are basically kit wines and country wines. That said it’s not going to stop me if I have to use meta.

https://dwinesupplies.com/products/zymaflore-egide

 

[hawkwing]

https://dwinesupplies.com/products/zymaflore-egide

I will see if they ship to Canada but I have found a company in Canada if they will sell to me. Have yo phone them as they dint have a web store.

 

[tullamore]

I will see if they ship to Canada but I have found a company in Canada if they will sell to me. Have yo phone them as they dint have a web store.

i think u should ask around ur area - u said u are from Saskatchewan - i'm sure u will find a supplier that brings in grapes - if not u will have a hard time getting grapes on your own - that just won't happened - if u do - top dollar$$$
maybe frozen must - but that a stretch - i know there Bosagrape in BC
they sell Peter Brehm frozen grapes

 

[hawkwing]

i think u should ask around ur area - u said u are from Saskatchewan - i'm sure u will find a supplier that brings in grapes - if not u will have a hard time getting grapes on your own - that just won't happened - if u do - top dollar$$$
maybe frozen must - but that a stretch - i know there Bosagrape in BC
they sell Peter Brehm frozen grapes

I've found two places that brings in grapes but one is up for sale. The other place is a produce importer. I meant for the specialty yeast that protects the must and allows for sulfite reduction.

 

[tullamore]

I've found two places that brings in grapes but one is up for sale. The other place is a produce importer. I meant for the specialty yeast that protects the must and allows for sulfite reduction.

get on the Lalvin website - good luck

 

[hawkwing]

Ok I’m curious now about the Zinfandel having higher Brix. I looked at my liquor store and the Zinfandels there are all 14.5% alcohol or less. Are they picking early or blending or what am I missing?

 

[winemaker81]

Ok I’m curious now about the Zinfandel having higher Brix. I looked at my liquor store and the Zinfandels there are all 14.5% alcohol or less. Are they picking early or blending or what am I missing?

Could be either. I'm not sure if watering back is legal in CA, but that's also a possibility.

In the USA, a varietal labeled wine has to contain at least 75% of the named grape variety, so a hot Zinfandel can be cut with up to 25% of other grapes.

 

[Nebbiolo020]

Ok I’m curious now about the Zinfandel having higher Brix. I looked at my liquor store and the Zinfandels there are all 14.5% alcohol or less. Are they picking early or blending or what am I missing?

A lot of the zinfandels I’ve had and worked with have been 15%-17% I produce a zin that hits 16.5% I like them with higher abv but only if it’s balanced and the alcohol isn’t hot and doesn’t stand out too strongly.

 

[sour_grapes]

Another thing to consider is that wine with more than 16% ABV is taxed at a significantly greater rate: TTBGov - Quick Reference Guide to Wine Excise Tax

 

[hawkwing]

Interesting could be a good starting base for a port. I found an article that suggested using a blend for a port. It has a couple suggestions

Luscious Port Wine - WineMakerMag.com

Syrah, Merlot and perhaps a little Alicante Bouschet. Blending ratios depend on taste; a typical ratio for these varietals is 75-20-5, respectively. Or you can try a 50-50 blend of Syrah and Zindandel.

Thoughts?

 

[hawkwing]

Does anyone have any recommendations for malo bacteria from Scott labs?

 

[mainshipfred]

Does anyone have any recommendations for malo bacteria from Scott labs?

I use MBR 31 but I would say most use VP 41.

 

[hawkwing]

I use MBR 31 but I would say most use VP 41.

What’s the difference? Besides the smallest order of vp41 is $250

 

[sour_grapes]

What’s the difference? Besides the smallest order of vp41 is $250

You can get small quantities of VP41 from Morewinemaking: Dry Malolactic Bacteria - VP41 (2.5 g) | MoreWine . It's $39.

CH16 is pretty sure-fire: Dry Malolactic Bacteria - Viniflora CH16 | MoreWine