Recent content by stutzcattle

We're the only winery within about 40 miles. I do have a few wineries that I'm working with and they have offered me a ton of good info and advice. We are going to make 2000 gallons this year with a planned scale up to 5000 gallons in 5 years. Pretty small, I know, but wine is just starting...

We are in the process of getting our winery/nanobrewery up and going. We plan to start construction this June and are looking for our equipment. I'm planning on starting with all poly tanks and upgrading as the business generates the cash to buy stainless. We're looking for input on pumps...

Decided to only do 6 gallons right now. I had a carboy of Seyval that I had oaked and wasn't the happiest with. I tested the SG and it was right at .990. After a couple tests we decided that it was best at 1.004. I did the calculations to take it to 1.002 as I assume the wine will soften and...

Thanks for all the good info. I'm sure this info will help others, as well as me. Good folks here.

I've got 15 gallons of Seyval Blanc and I'd like to backsweeten some of it. Is there a good bench trial for doing this? It's clear and dry and good wine. My wife would like to have some of it a little sweeter.

Thanks for the input guys. Grapeman, I think that will work for us and at that price we can always upgrade as we get bigger. We are located 45 miles south of York, NE.

I have a question on presses for you all. We are starting a winery in the next year, building will go up next fall, produce wine the year after, and are looking to start buying some equipment now. What is the minimum size bladder press needed to get going on a 2,500 gallon winery? I'm looking...

I have some edelweiss and some Seyval that are both done with fermentation and are pretty tart. I haven't sweetened and am just wondering if the tartness will decrease on it's own or if I have to do something. The pH on both is about 3.3

Thanks James. There hasn't been any film in the last four days and ferm is in the log phase. It was down to about 11 percent this morning.

I obviously overreacted. Fermentation is now going very nice and I'm dropping brix at about .7/day.

I'm in Nebraska and am researching the same things. We will have 5 acres of our own grapes in next year and are planning on contracting with some local folks. We are planning a 5000 gallon winery and our price structure suggest $15 a bottle is where we'll plan.

Yeah, I pitched it too early. I'll wait until tomorrow night to re-pitch. I'll have to check my strain, but the edelweiss I have going is fermenting very nicely at 55 degrees.

Julie-- I don't think it's fermenting. The balling hasn't changed much in 5 days. I racked it and don't smell the vinegar anymore. My wife doesn't smell it, so it could be a nervous Nelly new winemaker......Hopefully.

Any ideas here? I racked it off and added 15ppm SO2 additionally. It's in an airtight container with an airlock.

A little more info... New clean fermenter, temp is steady at 55F, fruit was clean and in good shape.