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  1. ReefKeeper

    Brown chardonnay

    The OP states that he purchased 2 buckets that had a brix reading of 15 brix and one of 0 brix when he received them and I'm over thinking it? I might be a bit more inclined to agree with you that this is a difference in batches had these buckets not been obviously mistreated. Who knows how...
  2. ReefKeeper

    REVIEW: *allinonewinepump*

    Last Saturday I racked 68 gallons of Cab and Merlot and then bottled 17 cases of Zin with the allinonewinepump. It was flawless. We just kept a fan pointed towards the air vent to help keep the motor cooler. Just another instance where this pump over-delivers.
  3. ReefKeeper

    Opinions on those stainless conical fermenters for wine?

    I'd rather spend the money on variable volume vessels. Unless the fermenter comes with a variable lid, you now have several hundred dollars laying around that you can't use until the next batch. A conical fermenter will make your rackings very slightly more efficient. I don't ever see a home...
  4. ReefKeeper

    Brown chardonnay

    My concern with the brown batch is that it is oxidized. Adding SO2 will help minimize the risk of it becoming more oxidized. However, SO2 will kill MLB so the wine won't go through MLF. There is also a chance that the brown bucket may have acetobacter or other spoilage organism if it was left...
  5. ReefKeeper

    Wine From Kit To Sweet

    Like CPfan said, I would not age a mist kit. You can blend it with another wine as mentioned above or add tartaric acid to try to bring it into balance a bit more. Perform bench trials though. Do not make acid additions into the carboy without testing a small sample first. Warning: this may...
  6. ReefKeeper

    Brown chardonnay

    Perhaps I misread this. Are you asking if you should combine the good buckets and leave the brown one on its own? If so, than maybe... always evaluate before blending. I'd be more prone to leave them in their own carboys and blending after they are finished though.
  7. ReefKeeper

    Brown chardonnay

    I would talk to the store you got them from. It sounds like the two good buckets are half fermented and the brown bucket has completed fermentation and is oxidized. Never combine wines until they are clarified, stabilized, and evaluated. Even still, I'd recommend bench trials to determine...
  8. ReefKeeper

    Liquid Filling Machine - $150

    It's got a nice ring to it.
  9. ReefKeeper

    Liquid Filling Machine - $150

    Steve, maybe you should start calling it the allthatandmorewinepump.
  10. ReefKeeper

    Size 50 press bladder press

    I think your ability to press the grapes will depend onn the bladder's ability to fill the press. I just pressed a half ton of Petite Pearl in a five ton Della Tofola bladder press and they pressed out very well. Granted this is an air bladder press. I'm assuming you have one of the water...
  11. ReefKeeper

    Crushed grapes how long before yeast

    I normally add 50ppm at crush and inoculate as soon as I get everything cleaned up. The high solids content of must binds up the SO2 almost instantly. Your ability to hold off inoculation depends on your ability to control temperature. If you can keep the must in the 40 degree range you...
  12. ReefKeeper

    The Most Aromatic Grape Varieties?

    Frontenac blanc is better than gris in my opinion but I wouldn't really consider either of them as aromatic varietals. If you can get some Brianna, it has all sorts of tropical fruit aromas... lots of pineapple and papaya. Briana tends to come in at low brix so plan on chapitalizing or making...
  13. ReefKeeper

    Painting the walls a lovely shade of purple

    Pressing 210# of Cab Sauv. and 315# of Sangiovese. I got 17 gallons off the Cab. I just started pressing the Sangiovese. The Sangiovese is spraying wine all over the walls. I'm glad I painted with high gloss for easy cleaning.
  14. ReefKeeper

    too much kmeta on ready wine???

    If my math is right, you made a 137.5ppm addition right before bottling. That's a fairly significant addition. Depending on your pH you may very well be tasting sulfites.
  15. ReefKeeper

    10 Gallon Barrel of Cab Franc - off smell

    You mentioned that you pressed the wine recently. Did you let the gross lees settle before putting the wine into the barrel? If not, that could be the source of your volatile sulfur compounds. If your barrel has a microbial issue you could try to fill the barrel with a 200ppm solution of...
  16. ReefKeeper

    The Most Aromatic Grape Varieties?

    It's OK, Concord's got thick skin (pun 100% intended). That being said, I don't think you can really compare Vitis vinifera to V. labrusca for wine quality. It's like comparing a Rolls Royce to a Daewoo. They'll both get you where you want to go. However, you might actually enjoy the...
  17. ReefKeeper

    Help with whites

    Two things here... 1) 75 degrees is very hot to ferment a white at. I try to keep my whites closer to 55 during fermentation. 2) DAP is an inorganic nitrogen source and is actually used as an agricultural fertilizer. It's like feeding your yeast a Snickers bar. They burn it quickly and...
  18. ReefKeeper

    Hybrid Juice Suggestions

    Chambourcin is one of my least favorite varietals, and I've tried quite a few. It always has a soapy off flavor on the finish to me. I'm not a real big fan of Noiret but it can be done ok. I've had a decent Corot. Foch is my favorite on your list. I've had more good ones than bad, but it...
  19. ReefKeeper

    The Most Aromatic Grape Varieties?

    It doesn't. Gewurztraminer makes excellent wine and is the most aromatic varietal. Concord makes great juice but leaves much to be desired as a wine in both aroma and taste. Concord does smell better than Niagara though.
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