Last Activity:01-21-2017 1:27 AM
Likes Given: 190
760 Likes on 395 Posts
Posted in thread: slow ferment on 01-19-2017 at 10:54 AM
What is your must temp? May need to heat it up a bit, get a proper starter going, use 1118 and
pitch it in a must with the proper nutrient.
Posted in thread: Where do you store your equipment? on 01-19-2017 at 10:46 AM
I put peg board on the inside of my wine box. Took some of the items off the shelf.
Posted in thread: Wifi temp controller on 01-19-2017 at 10:42 AM
My $10 eBay controller has been flawless for 3-4 years. Could easily do the must temp control.
Not wifi, but as said, set it and forget it. Totally programmable, turn on/off temp. I put it
in an old p...
Posted in thread: Wine coolers on 01-18-2017 at 02:00 AM
Do you have a place for a cellar? I'd totally do that if I had the space.
Posted in thread: Do commercial producers use an artificial oak flavoring? on 01-17-2017 at 05:21 PM
Just as a follow up, I heard a good podcast that the super high volume, low cost reds are not
aged in barrels, rather use oak chips in their huge SS containers. 2 Buck Chuck isn't seeing
any French Oa...
Posted in thread: What's Your Winemaking Story? on 01-15-2017 at 09:42 AM
Moved into a community that had 20 acres of communal vines. I wanted to be involved, so I
joined the vineyard committee and one of the members made his own wine. He showed me the ropes
in 2013 and I w...
Posted in thread: Oak Chardonnay on 01-14-2017 at 10:27 PM
Total personal preference. Did a tasting today. Two Chards made from the same grapes, one with
some oak, other with none. Not better or worse, just different. Do you want a stand alone wine
or a brigh...
Posted in thread: Fermentation won't start on 01-14-2017 at 09:18 AM
Perhaps too much chlorine? Let your starter water sit out over night. I'm assuming you are
following the temperatures in the rehydration protocol and have a starter solution that
contains plenty of su...
Posted in thread: How critical is temp during primary? Skins mesh?? on 01-13-2017 at 08:43 AM
You want it just warm enough so that the must will ferment, but not so cold that things go bad;
other things start growing in there. During the summer time it is so blasted hot here, our big
fight is ...
Posted in thread: Pipette dropped into demi! on 01-13-2017 at 08:30 AM
I had one in a barrel for 4-5 months. No impact; it's food safe. The only downside was that I
had to go buy another one.