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This pic was taken when the temp was north of 100F in the Barossa Valley at Rockford Vineyard. They start their open ferment open in the open! Dead bugs, bees, heat… they don’t seem to matter. This was their Basket Press wine which pretty delicious and well respected. I also learned from a...

Gotta ask one more thing, rack off the yeast or just let it be for another month?

I have checked these with my last batch, but not with this. Both were spot on. OG 1.105. Thanks for the advice. Doing nothing is easier than something. Next steps would be racking, clarifying, etc. it sounds like the recommendations are to just rack and wait a while before clarifying, etc?

I am making a Master Vintner Sommelier Select Italian Pinot Grigio kit. I used KV-1116 yeast. Rehydrated it with nutrients, fermented open until 1.020, I kept the temp at 60 with glycol, added the recommended nutrients at 1.048, had a slowing of fermentation at 1.005, so ramped temp to 68 then...

Welcome! Same journey of brewing to also making some wine. It’s been very fun to see the differences.

That’s usually a purchase where it makes sense to do it in person because of shipping costs/issues. If you are near Northern Brewer, maybe there or check local wine/Homebrew shops.

Any still available? I'd maybe grab some of the smaller stuff, but generally that sounds too big of an operation to take on wholesale.

My new takeaways from this, which clearly shows I'm a beginner, but perhaps helps another brewer, is the importance of the difference in starting conditions. I listened to a webinar from the AWRI as well: . Some notes: 1. there seems to be less of a concern of getting the yeast up to max...

I already have an 02 tank and aeration stone, so gave my current batch a small dose of o2 24hrs after pitching as I'm still in the lag phase. Still leaving a loose cover over it for now. Not stirring. Partially because the cooling coil makes that a pain in the neck. I appreciate the different...

I see that for ferments with grapes, what about a white wine kit with just juice. Should I be stirring? Just leave the ferment open until activity ramps? I am monitoring gravity with a tilt, so I need to sample or open anything up.

Do folks aerate or oxygenate prior to yeast pitch or at the start of fermentation? I searched threads here, but only came up with topics related to later steps of the winemaking process.

Going to grab some tartaric and try that out. Thanks.

I have enjoyed reading a few articles on your website. Thank you for spending the time to write them out! I can see on the recipe and ingredient side really diverging. The cleaning seems about the same though!

I checked out the Dragon's Blood recipe and from the looks of it, I don't know if I could turn over that inventory. My wife and I like visiting wine regions and vineyards. Last month was a trip to Paso Robles. I need to match what we are getting from the shipments we are getting from the...

I appreciate the comments and I have read a few of your white papers on your site already. The o2 difference is probably the biggest thing I have been surprised by. Also the idea that we can just add something (k-meta) to negate the problem is really different. I don't see any of my beer...

If you were to lay it out: measure good commercial ph and then match my batch with tartaric?

Hello, I just joined yesterday after looking at posts for a couple of weeks. I have been mainly brewing since 2006 and currently make mostly lagers and IPAs, although my most recent batch was a sour saison. Mainly do 5 gallon temperature controlled (chill and heat) batches. My cousin started...