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Upon thevadvise of my local wineshop, I coinnoculated last year (MLF innoculation 24h after pitching yeast) and everything worked out well. Gearing up for this season, I've been doing more research on MLF and it seems most references recommend innoculating at the end of alcoholic fermentation...

I have use of a #50 basket press which works nicely, but I have the opportunity to access a new Lancman 80-liter rotating bladder press: https://lancman.net/product/fruit-press-lancman/vspx/ I've read that bladder presses can apply greater average pressure to the skins while applying less...

Last fall, I kept carboys in the kitchen to get through MLF (my first vintage). This fall, I want to press into the new 200L VCSS I have in the basement and try to get through MLF in that. The basement is cool enough that I am going to need to warm the tank 10-15 degrees above ambient to...

I've picked up one of the low-cost pH meters from Amazon and been pretty happy with it: https://www.amazon.com/dp/B01GO2QKVK/?tag=skimlinks_replacement-20 Aside from calibrating it with the included reference liquids, I've done nothing special for maintainance - rinse it, dry it, put the cap...

I've found a few members who have used Flextanks in their winemaking but there is pretty much nothing on the board about Intellitank: https://www.catalyst-manufacturing.com/products/intellitank-58 The price of the 15-gallon Flextank and 15-gallon Intellitank are equal ($150). Flextank's...

I've been using carboys for secondary but am thinking about moving to VCSS. One of the appealing aspects of VCSS is the ability to manage different batch sizes, but I'd appreciate any inputs on how small of a batch can be held in a VCSS (meaning lid way down from the top), More...