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This is a two-fer experiment. I tried simultaneous inoculation of MLB with the yeast. I also tried inoculating one fermenter with just oak cubes that were present during last year's MLF. I've tried sequential inoculation and co-inoculation of MLB, in the past. This is the first year that I...

As my winemaking volume increased, I stepped up to an Italian 3-spout bottle filler, like this one. I like it. On bottling day, Mrs. bluecrab runs the filler, while I cork. I can barely keep up. What I found odd, though, was the method the instructions gave to start the flow in the three...

I stumbled across some information today that I thought others might find useful. I think many of us have seen this chart for SO2 levels required to protect our wine, as a function of pH. The chart below shows red wine (0.5 mg/l molecular) and white wine (0.8 mg/l molecular). What I stumbled...

I had been using medium-plus French Winestix on several batches of wine, but I was not happy with the outcome. This led me to do a little experiment with oak several months ago and I thought it might be of interest to others. The outcome surprised me. I had made a red blend that was lightly...

I have had trouble with acid adjustments in the past. I changed my process in 2019 and I’m happy with the results. Here’s what I did. Day 1: On crush day, I added Lallzyme EX-V enzyme to help break down the must. Day 2: The following day, I tested the acid and made adjustments to the must. 1...

I want to share results from my yeast experiment. I made two WE Stags Leap Merlot kits. They were made according to instructions, the only difference was the yeast used, EC-1118 vs. BM 4x4. After two years, Mrs. bluecrab and I did a taste test. I didn’t really expect to taste a difference. We...