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  1. docjavadude

    Hello!!!

    Novalou, do you know anything about the "Northcoast Wine Club?" Saw reference to them in a brochure from the Solon Recreation Department. I've visited their website, but can't find out much about them. But they seem to have a pretty great space in a warehouse facility here in Solon! Space...
  2. docjavadude

    Hello!!!

    That would be great!
  3. docjavadude

    Hello!!!

    This thread seems to be resting a bit, but I thought I'd add my introduction to the mix. Cleveland 'burbs for me -- Solon (east side). Always interested in connecting with other wine makers. I've been "working" with a few other folks in our wine adventures the past few years. Production is...
  4. docjavadude

    How much money is your wine worth?

    It's all priceless, of course! :-)
  5. docjavadude

    Question about moving an "in-process" carboy

    Put the carboy somewhere that it will have the most "comfortable" ride with the least amount of vibration. If you're concerned at all that it might erupt out of the airlock, you could always siphon some out into a 750ml wine bottle or even a 1-gal jug. Don't worry about "bottling day" -- there...
  6. docjavadude

    I Have Serious Issues

    Cab'n Crunch perhaps, but please no Crunchy Cab! That would be a flaw to sort out!
  7. docjavadude

    I Have Serious Issues

    Anyone for Merlot and Muesli? How about a bit of PinOatmeal? Cab 'n Crunch?
  8. docjavadude

    I Have Serious Issues

    I'm thinking that all who live within a couple of hours of Dan/RunningWolf (which, coincidentally, does include me in NE Ohio) need to coordinate an intervention with him. Sit him down, clearly express how his behavior has impacted us, then tie him up and raid his cellar. Barrel tastings...
  9. docjavadude

    Removing Oak Infusion Spiral from Carboy

    Dan, Another common thread between us -- I also use Med French spirals (and Med Plus), and put my fly fishing skills to the test tying the @&%! monofilament around the end of the spiral! Fearing the possibility of losing the untied end, I tie one end to the spiral, the other to a used...
  10. docjavadude

    Pressing question

    I also do not worry about oxidation at pressing -- outside of pressing in a vacuum or under a cloud of inert gas, exposure to oxygen is just part of the process. And a healthy part, I would suggest. Since I do malolactic fermentation on most of my wines, there is no sulfite addition at or...
  11. docjavadude

    MLF and H2S

    I've ordered reduless as well as Copper Sulphate just in case. Do I need to wait until MLF is complete to introduce the Reduless? I'm a bit paranoid about spoiling these wines, so would like to get the Reduless in there asap. Thoughts?
  12. docjavadude

    MLF and H2S

    Any thought about how long it might take to rid the wine of the aroma? I've splash racked (with gusto!) and stirred with a copper pipe, even did a rack back into the first carboy through the copper pipe. Aroma seemed to dissipate, but is definitely back. Any thoughts of how long I need to...
  13. docjavadude

    MLF and H2S

    Mike and Wade, Thanks for the helpful suggestions. I'll breathe a bit and not worry so much about the potential H2S. It's the first time I've faced the sulfur smell, so was a bit concerned. Grapes are from CA. Came in VERY late this year, but quality seems good. I am pretty disciplined in...
  14. docjavadude

    MLF and H2S

    Hey Mike, Normal fermentation procedure: Adjusted acids. Added Meta (1/4+ tsp per fermenter) to crushed fruit day before pitching yeast to kill wild yeast and MLB. Normal yeast nutrient. Yeast was RC212. Numbers were good all along. Fermentation was robust. Went slightly longer on the...
  15. docjavadude

    MLF and H2S

    So I racked red wines off the gross lees. My intention is/was to introduce MLF bacteria to the juice tonight (fermentation is complete). One carboy (out of about 24) has a distinct sulfur aroma, another might have slight smell (it's hard to tell after my nose has been stuck with the rotten egg...
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