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I did a split fermentation one year with the same syrah must in 3 containers totally different wine in each fermentation used D-21,BM45...
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That’s Zinfandel for you, particularly that sweet but dry note that usually shows up in my Zinfandel fermentations.
The alcohol will...
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Couldn't help myself 😂 so I pulled a wine thief worth out to taste it. It has already darkened, but still very bright red. Currently it...
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My first year with a barrel I learned the hard way that wine has no convection currents. I added cubes, which sank to the bottom.
When...
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Thank you- so helpful!!
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I love these things so much. Only way to really stir a barrel if needed imo
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All of your statements are correct, at least for me. The only additional point is degassing.
We press into buckets, and at the four...
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One topic which doesn’t seem to have a single answer - just a lot of opinions here in the local home winemaking community is how best to...
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The problem is 2-fold:
1. Surface area to volume ratio:
I don't want to make this too mathy, which I've been guilty of in the past. But...
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So so helpful to read this through and hear from you guys. Quick question about oak barrels while we wait…
I think winemaker81 said...
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My short membership has already benefit me greatly!
Currently gathering everything up for press and transfer to a stainless tank. I was...
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Looks like we're under 1.000 SG. Traditionally I would press this evening and get the wine out of the oxygen. Is this ok with everyone?
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Don't know about pressing force with your setup. Most home winemakers dont have that so you likely won't find an opinion. If that is...
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Data 3/21/2024
Temperature
Hovering around 25.5°C/78°F
Brix
BM 4x4 / AMH: estimate around 10°Brix
RP-15: Estimate around 9.5°Brix...
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Data 3/20/2024
Punching cap every 3-4 hours except during the night, depending on my schedule. I'm averaging 4 punch downs per day...
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