Recent content by BPL

In response to, "mead sometimes seems to become more acidic during fermentation", I have experienced the same thing in wine...sometimes more, sometime less, sometimes not at all. I ran across this article that may help explain what is happening. I have only made mead once, but make wine often...

Good. Thanks for the reply.

A bit off topic, but has the increased acidity been considered since less water will be added?

I read somewhere (of course I can't lay my hands on it right now!) that the temperature range on the yeast spec's are recommended for the best performance of the yeast. The specifications are typically set by the manufacturer and all other information supports those spec's. I would expect that...

Yes, the "alcohol test" is a way to check for excess pectin. Usually a 15 ml to 85 ml ratio will turn a snotty-wispy separation of material separated from clear wine if lots of pectin is present. Try the same thing with plain water and see the difference. The alcohol test is a rough go-no go...

Yes, I have made three FWK's so far. Definitely a difference. As far as the extra oak, my choice would be to actually reduce some of the oaking-like the cubes. I don't particularly like an oak flavor, but to each their own. If you like an oak flavor in a pinot, go for it, but what is included...

Distilled water exposed to air will re-oxygenate itself over time. Can't say how long it will take though. My guess would be a couple of days. The process of pouring, stirring and so forth in making wine, will accelerate the transfer of oxygen into the water. FWIW, I use RO water from...

I am very interested in any further results of "yeast nutrient" analysis. Has any progress been made?

Sangiovese and Montepulciano from Italy, huh? Sign me up, 1 of each please-but don't tell my CFO. :)

What ever he comes up with, you know it's gonna' be good!

Thanks. That is my thought also.

I have been making wine for about 3 years now, from fresh fruit wines to kits. I understand yeasts have different characteristics. I recently had a WE Dolcetto kit that came with 1118 and RC212. Of course I used both. My question centers around using two different yeasts in one batch...

Thank you for the insight, but I definitely know the difference.

The video nailed it! Thank you so much.

Several replies about glycerine/glycerol being a possibility. I'll have to set up two batches that are identical except for the nutrients and give it try. Thanks for the response....something to think about.