Recent content by 4score

Wine Making Talk

Help Support Wine Making Talk:

  1. 4score

    Replicating a 100 point wine...this season’s plan

    You weren't a fan of the oaked Barbera, but I remember taking a case of "Smokey Barbera" off your hands and we LOVED it! I love oak influence but I can also appreciate that "clean" freshness tone of a lightly oaked wine. This year I'm going to be a little less heavy-handed with our oak...
  2. 4score

    D80 Yeast

    I would transfer back to the bucket and try to get that D80 batch dry. 1.01 is about 2-3 Brix and D80 should complete that under the right conditions. I'd give it a few more days before starting a stuck fermentation protocol.
  3. 4score

    Could what happened to oil, happen to grapes this year?

    Which winery were you referring to about the tastings and picnicking, etc.? Thanks.
  4. 4score

    Homemade vs. Commercial and what I am doing to close the gap

    200 ppm isn't that high for me when trying to baby-sit 4.0 pH wine for > 18 months. We've been adjusting to 3.6 -3.7, but need to take our foot of the SO2 pedal a bit. 50 ppm was a common add. Going to aim for 20-30 going forward.
  5. 4score

    Homemade vs. Commercial and what I am doing to close the gap

    Congratulations on your success at the San Francisco Chronicle Competition. That's fantastic.
  6. 4score

    The quest for better yeast

    Yeah, that's a problem. I think I ordered it from Gusmer. You may try looking for the same yeast packaged as Biodiva.
  7. 4score

    The quest for better yeast

    Another Avante fan. Great results and as @CDrew says, no H2S. I also produce wines with fairly high alcohol and hot fermentation environments and Avante powers through. Lately, I've been doing a 2-step yeast process beginning with Prelude (non-Saccharomyces) and finishing off with Avante.
  8. 4score

    Apple Cider in Nepal

    Bijendra, here is a good article for reference:
  9. 4score

    Apple Cider in Nepal

    I think you are right. Any acid adjustment to lower your pH will increase your TA. I don't get caught up in the numbers because I don't try to make "massive" adjustments. Small pH adjustments should be planned, then use half of the plan in tasting trials before adding the full adjustment.
  10. 4score

    Wine Tasting Work Event - #2 homemade vs commercial

    I agree on the varietals. Not sure if the Chenin will be bottled by then....if not, Viognier will work. I should have my 2018 CF bottled by then. It promises to be a beast! What about 4 from each of us representing those varieties and one commercial (4 total)? You pick up two and I'll pick...
  11. 4score

    Apple Cider in Nepal

    I agree, I think the malic acid is the right choice. Maybe don't waste one of your experiments on the malic vs tartaric, but rather 3.65 no adjustment vs 3.5 adjusted with malic.
  12. 4score

    Apple Cider in Nepal

    Hello, I'm a grape winemaker with no experience outside of grapes....maybe a couple batches of Skeeter! I have a friend, @Bijendra Lal Dangol, who is located in Nepal and learning how to make wine and cider. He is a sponge for information. I recently informed him of this Forum and he just...
  13. 4score


    I'm hoping Bijendra comes on here soon for his own introduction. I know that making wine in Nepal is challenging. For example, he gets all his grapes from somewhere in India. I don't think they even know the grape variety they get, much less the desired Brix and they must work with...
  14. 4score


    It is my pleasure to introduce @Bijendra Lal Dangol to the Forum. He is a winemaker from Nepal who I met and is very enthusiastic about learning how to make great wine. Please join me in welcoming Bijendra to this global Forum!
  15. 4score

    testing alcohol