Recent content by Ohio Bob

Sounds like everything is right on course. No solid bung though, atmospheric changes might just pop it off the carboy, and then we’re dealing with a whole new set of issues. I’m old school too, actually a dinosaur, I measure SG at pitching yeast and at 1/3 sugar depletion. No other measurements...

This chemical taste which people mention a lot doesn’t always come from a kit. I’ve tasted it in a gallon jug of wine that didn’t fit in the 6g carboy. It may not be the same because but it’s a very distinctive flavor. Not a bacterial spoilage but definitely gets your attention, it’s that...

That’s a powerhouse yeast so my guess is the wine isn’t finished fermenting yet. Two weeks to ferment and still not finish seems odd for EC1118, maybe the temperature is on the low side. I would give it time.

That’s a really high starting SG. It’s possible your yeast couldn’t take it. Bubbling in your airlock means nothing, at least don’t rely on it. You didn’t say how long the wine has been going or what yeast you used. Is the yeast capable of fermenting the starting SG? In any event, don’t add...

There is no guarantee that the wine will not referment if you add sugar. Conventional wisdom is anything past 9 months of aging USUALLY is enough to kill yeast. But some report referments at longer times. Regarding MLF, if the MLF fermentation is complete, and two years SHOULD be enough time...

Odd seems to be par for the course for WMT! So to be clear, you’re wanting to take a light Pinot Noir and lighten it even further? It really depends on what flavors you prefer. I can easily see the Gewurz overpowering the PN if you add too much. If all you want to do is lighten the color, I...

I think some people can taste a certain flavor but can’t describe what it is. I like to look up the flavors of a varietal to see if I can identify those flavors. Would you call that repeating or being educated?

Sounds like a good plan. Everything seems to be on schedule.

Totally agree. I follow your yeast starter protocol, and put the starter next to the bucket of must to acclimate for 12 hours or so. So my temperature difference can’t be more than 1 or 2 degrees.

According to Lallemand, “To minimize cold shock, ensure temperature changes are less than 10C (18F). It is recommended that juice/must be inoculated no lower than 18C (64F).” This seems to be a wide range, and probably manufacturer safety factors thrown in. For example, I once pitched a white...

Kmeta is potassium metabisulfite (the K is the chemical symbol for potassium). It is highly recommended to be added at approximately 3 month intervals when aging wine. It prevents bacterial infection as well as fend off oxidation of the wine. Note that champagne yeast is just the name of the...

Or is it the leather characteristic in the wine that is being absorbed into the cork? Assuming you age the bottles laying on their side.

First off, Label Peelers is really good about answering questions. I would first give them a call. Secondly, I’m guessing. It’s possibly tartaric acid crystals dropping out because the wine juice is concentrated and the low temperature. If this is the case, the crystals will redissolve when you...

That should be perfectly fine. I believe the suggested maximum is 18 F difference. You only have a 4-6F difference.

Amarone wine might be the closest comparison. Potential candidates would include RP15, BM45, 71b. I’ve gotten into the habit of splitting my juice into multiple portions and using a different yeast in each. When the SG gets to roughly 1.020, I taste each and then blend the all together to...