Search results

Use an App called "Wine Making Log". Pretty decent.

I've mainly been using a mobile app called Oenotools, in conjunction with an online molecular SO2 calculator for the past two harvests. http://www.oenobrands.com/en/home/press-releases/november-2011-get-your-free-copy-of-oenotools--the-app-for-winemakers Oenotools has turned out to be very...

This morning the batch is fermenting like crazy and I am happy to report that I can no longer detect the odour in question. - The pumping seems to have made a major difference, but doesnt really help in terms of figuring this out. It could have A: Bound enough of the SO2 to allow normal...

That was my line of thinking originally in terms of the acid not dissipating into the must and the yeast ending up in a high concentration and converting it into something causing the odour I was detecting. I have since used a swimming pool pump to pump the must through for about 15 minutes...

Thanks, this is my first pre-fermentation acidification... We usually only need small adjustments after fermentation and have always used only Lactic Acid for that purpose. So that is all that I had on hand and didnt consider any negative impacts, to the contrary. We are in a very hot...

I must say that this makes the most sense to me so far... As mentioned, the SO2 levels were higher than I intended - 32 free / 68 total. And this specific yeast is know to be sensitive to high levels of SO2, which causes the yeast to also produce SO2, as I understand it... I assumed those...

Hi, yes I added DAP, 24 hours after inoculation. The smell appeared almost immediately after fermentation got under way however.

Hi, unfortunately that was not a typo... I added Lactic Acid 80% FCC. Why was this a bad idea?

Hi, thanks for taking the time... Perhaps pre-wash is a bit misleading. The solution is a commercial product called Oenoprotect (Potassium Metabisulphate (50%) L+ Ascorbic Acid (30%) Oenological Tannin (20%)) which is sprayed over the fruit and crates as they are transported into the cellar via...

Hi, I have just started a 1300L Sauvignon Blanc fermentation and it almost immediately started giving off a vinegar like odour. I am hesitant to suspect an infection as I thoroughly cleaned and sanatized everything, including washing the grapes with a meta, tannin and acid solution prior to...