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  1. DrStrangeLove

    Question about "oaking" or flavoring

    I picked up bags of light toast and heavy toast oak-- I'm going to try them out. With chips, what is the proper process and time frame they should soak in the wine? Do you just drop the appropriate measure of chips into the carboy and let it sit there? Also, how long do you soak the chips in for...
  2. DrStrangeLove

    Question about "oaking" or flavoring

    a quick segue: This is something new to me.. what do you include to inoculate, and when (eg. induce that change of malic to lactic)?
  3. DrStrangeLove

    Question about "oaking" or flavoring

    Awesome.. thanks for the 2c! @cmason1957 Yeah I think I am going to do this with some of the wine. It is from grapes. When you say during MLF-- can you expand that acronym for me? I think I mentioned I'm about 4 weeks in right now.. i just treated the wine with Redules to get rid of a hint of...
  4. DrStrangeLove

    what would you charge?

    I've traded wine in the past for crypto.. My friend/customer massively overpaid though when the market took off.. :)
  5. DrStrangeLove

    Redules directions question

    Understood.. I used it last year on a Barbera I made with the appropriate dosages and it worked perfectly as I mentioned. Thank you for the detailed info @Cap Puncher -- I think I'll save that in my notes :) That said I'll definitely re-rack it in a few days.
  6. DrStrangeLove

    Question about "oaking" or flavoring

    Wow-- ok so that answers that question as to the timing. Sounds like another dimension to things that is something that suits someone's tastes. I've only been making grape wine for 3 years now and have never added any "oaking" kits or flavors of the like. Was just curious if people do this often...
  7. DrStrangeLove

    Redules directions question

    Hmm.. So basically.. keeping the copper/yeast compound in there for a few weeks is more or less tantamount to exposing the wine to open air by, say for example, not putting the airlock on the carboy?
  8. DrStrangeLove

    Question about "oaking" or flavoring

    One more question in regards to "oaking" or adding things to flavor the wine. I have never done this in the past and I wanted to try it out but I'm wondering on the timing. Is this something that should be done right away with secondary/finishing fermentation or can it be added any time after...
  9. DrStrangeLove

    Redules directions question

    Hello folks, Haven't posted in a while.. Was wondering about something in regards to using Redules. I used this product in the past with spectacular results in eliminating off putting sulpher odors. The question I have is this. The product directions state that you should mix the dissolved...
  10. DrStrangeLove

    Fermentation Apparently Stopped

    Finally getting a chance to reply.. The juice tastes and smells fine. I am so paranoid this year because of the mistakes of last year that I'm already panicking at the stupidest thing. Yes it appears that the yeast finished the job (I've never seen it finish that quickly). Anyhow I have placed...
  11. DrStrangeLove

    Fermentation Apparently Stopped

    All, I'm sure many folks have seen this from time to time (except for me)... So this year I got two different kinds of grapes. The majority of my pick was a nice juicy Barbera and a smaller batch of Malbec. In retrospect, I think perhaps I should have not bothered with the Malbec. The grapes...
  12. DrStrangeLove

    Last year's mistakes, this year's wisdom (maybe)

    Thanks folks.. so far so good.. the yeast is fizzling up a storm. Looks like a party.
  13. DrStrangeLove

    Last year's mistakes, this year's wisdom (maybe)

    Oh ok, that I didn't know either-- I didn't really monitor the temp last year.. my must is out in a back room where there is no heating and it does get quite chilly at night.. I have a space heater i will bring it into that room. Thanks!
  14. DrStrangeLove

    Last year's mistakes, this year's wisdom (maybe)

    Did you only add nutrient during the first phase of fermentation or do you add it during secondary also depending on the Brix? My first foray last year I didn't use or even have a hydrometer... I'll start adding some tomorrow morning. Need to learn to use this hydrometer too. This time out I am...
  15. DrStrangeLove

    Racking

    To mitigate air space what i have done in the past is to get a big bag of pure clear glass marbles and drop them into the carboy (albeit carefully). The displacement is enough to fill the gaps. I'm sure it was someone on these forums told me about that neat trick!
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