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    Regina juice

    My Regina Chardonnay bucket came in at 1.090 as well. Chapitalized to 1.094 and fermented to1.000. Looks and smells good so far.
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    second run experience?

    I did a second run wine this year for the first time using the skins from 180lbs of very gently pressed Merlot and added the skins from 50lbs of Petit Verdot. I added 6.5 gallons of water with sugar, tartaric, etc. This fermented quickly so I left it on the skins for 36hrs after sg reading of...
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    How to tell if wine has gone bad?

    Give them a smell first, then a taste. If it smells and tastes good to you, rack then add the needed amount of sulfite and bottle up.
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    Big Reds and Yeast

    I've done bigger reds with BM 4x4 and RP15, both turned out well.
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    Stuck fermentation update

    I'm in Arizona and also fermented my Sangiovese with BM 4x4. Your issue sounds to me that it could be nutrient related. BM 4x4 requires a fair amount of yeast nutrients during fermentation. I used fermaid O at first punch down and at 30% depletion and had no issues two years in a row. I would...
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    Vented silicone bung during MLF?

    Thanks John. I'll go with the silicone bungs. I very much prefer these to air locks and have switched to them on all of my bulk aging carboys.
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    Vented silicone bung during MLF?

    Hey all. I just inoculated my 2017 red wines with VP-41 malolactic culture. Is it ok to use vented silicone bungs during MLF, or would air locks be a better way to go? Thanks
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    Help with crush numbers

    Thanks for all of the help here. After reading the Vinmetrica instructions again this morning, I realized that I did not multiply my volume of titrant used by 2 per the instructions. Doing the math correctly my numbers are. Brix 25 PH 3.87 TA 4.4 This would be a much smaller Tartaric addition...
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    Help with crush numbers

    Hey all, I just crushed 285 pounds of Petit Verdot from a vineyard here in AZ. The numbers I got using my Vinmetrica sc-300 and refractometer are: Brix 25 PH 3.87 TA 2.2 I recalibrted the Vinmetrica and double checked the numbers with the same result. A tartaric addition that would...
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    New arrival in Arizona

    I'm in the Phoenix area as well. We have a few sources locally that bring in California grapes. I have been getting my grapes from a vineyard and winery near Sonoita, our only designated AVA. PM me for more details if you're interested. Welcome to the forum and AZ.
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    Help with high post ferment numbers

    Thanks for all of the welcome and useful advice. I decided not to adjust the acid levels at this time and to wait until i see the numbers on my 2017 wines this fall. This year going with local Az and a few lugs of California grapes. If i have something with high acid and low ph, I'll blend with...
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    Help with high post ferment numbers

    Thank you for the chart and advise. I entered 55 ( per chart) into the calculator and came up with a much more reasonable so2 addition. Will be doing bench trials for acid addition in the next few days.
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    Help with high post ferment numbers

    Thanks for the great replies guys. I will give the wines a better tasting and see how I like the acidity levels. So far, I've only tasted a bit and taste is good, smells really good. How do you recommend I set up the bench tests? As far as K meta is concerned, my calculations show that Wine...
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    Help with high post ferment numbers

    Hello all, I need some help with the numbers of my first wine. The wine is made from semi-local Cab Sauv grapes that I harvested 9-5-16. The pre-ferment numbers were SG 1.102, TA .6, ph 3.6 these numbers may not be dead on as i was using basic tools for measurement (hydrometer, cheapand old ph...
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    Improving pear yield between rackings

    This at least 12 hours before pitching yeast. I find freezing the fruit first really helps break down the cell wall and release juice.
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