Recent content by ColemanM

I had three vines that looked great last year. Third year I believe. Maybe second. Was about to get 2.5 gallons but bees took out one full vine in two days. Harvested early. Got about 1+ gallons of 1.088 juice. Fermented with rc212. Added mlf and let sit for about 9 months. Gave up on it on the...

Best wishes to you both.

That looks awesome. Can't wait to see it in three years full of grapes!!!

You could also just wait until both wines are done fermenting, racked and off gross lees. Waiting to inoculate a wine with mlf for two weeks is not a problem. Just be sure to have the carboy topped up with zero headspace since there is no so2 in the wine.

Glad you are ok. Great to have helpers for such an arduous task.

I transferred to 5 gallons and change bottles. Will stir lees for a few months. I'll check again tomorrow. Looking good though.

Note to port makers and to self. BM 4x4 is not an easy yeast to kill. Tempranillo went dry too. May have to back sweeten later on after aging a year in the barrel.

Cellar Craft Specialty Collection Cabernet Franc Icewine Style Winemaking Kit I think I've ordered from you. I do so much with so many.

Well, not sure what happened. Last night I pressed the Tempranillo at 1.070 so I could add the brandy to juice not must. This am it was at 1.030 wow! Took two hours to get my fortifier and tossed half gallon in and rechecked the numbers. 1.010 but I fortified with a 77% brandy. Would that change...

Haha ewww yeah I guess I missed that.

It's odd. The picture above are the same yeast strain, different juice. One is carbonated looking, the other is crazy foamy infected looking. Interesting.

Wow that really spelled it out for me. Thank you.

Finally a nice cap of foam on top. I was worried about the temps of my basement being 65 so I placed the carboys on the concrete and the are fermenting at 55*. Both down to 1.070. Never done a white before. Should I be stirring? Adding yeast nutrients?

Wow those look great. I made another 5 gallons of old vine zin port and will be making 3 gallons of Tempranillo port to help with topping and change the profile of this port. Trying to make a vintage port instead of a tawny this time around.

So the CB came in at 1.090 and the Rs at 1.074 I bumped the Rs to 1.088. Hope that works. Used D47 yeast. The Roussanne smells like green tea. Very interested in how this turns out.