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Hi was watching a video the other day and the winemaker mentioned that you might choose not to rack a Pinot Noir or Syrah wine until you bottle. I of course made a Syrah this year and racked 4 times ( including racking before bottling) . Anyone have advice on racking for Pinot or Syrah ?

Hi Guys, My first batch of wine(Syrah) i made in the fall with a lot of help from this forum. Looking back there are some changes i would have made to my techniques. One of them was that I added 2.5 gallons of water to reduce brix from 28 to 25 so wine wouldn't have to much alcohol, it...

I have a batch of Syrah I am doing this year. 3 carboys: 2 6 gallon and 1 3 gallon. The 3 gallon i kept in secondary fermentation with the last press wine, it wasn't filled all the way up to the neck during 2 weeks of secondary fermentation. The 3 gallon has much more of a bite, almost a touch...

Hi - Wondering what the standard SG level that you guys would use as an indicator to go from secondary fermentation to racking / stabilizing for the first time? I have Syrah that has been in secondary for about 15 days now, it showed about .997 on the hydrometer last night. It was kind of hard...

Hi, I pressed out 15 gallons this year and ended up having two full 6 gallons and one half full 6 gallon vessel. I have a 3 gallon on order currently, but it has been late arriving. I am concerned the half full carboy might spoil during secondary fermentation? It looks fine now, its been about...

I got my wine book and read the whole thing and I don't remember them saying anything about backsweetening. I have been reading alot lately about it on this forum. Is it common in commercial wineries to use this process? As far as i can tell you basically are just balancing your wine flavor...

Just put my wine in a couple secondary fermentation vessels. They are 6 gallon containers. I left about an inch of air space between the wine and the stopper. Left it for two days and went down and there is no space left, the wine was meeting the stopper?? and When I took the stopper out the...

Hi, I started my first batch wine from crushed Syrah grape at 3pm on Sunday with a brix of 25. I checked brix again last night ( tuesday) around 7pm and it was 4.5 ?? !! it only was about 52 hours of fermentation. I thought brix should only have gone down to 18 at this point. The must was hot...