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Winemaking Talk - Winemaking Forum

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  1. E

    Oxygen and/or aeration

    Just keep in mind winemakers use different terms than brewers.
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    Oxygen and/or aeration

    It is not normally necessary, the must usually contains enough oxygen to allow normal activity of the yeast. There are sources that recommend aerating the wine after the brix has dropped by half.
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    Bulk Aging and Clearing

    I have never worked with kits (they are actually not available here in Israel and not kosher as well) but in general, clarity comes with time in Red wine, so waiting a few months patiently is the best idea
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    Newbie Home Winemaker

    Welcome from Jerusalem, Israel
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    Wine Analyzers (Vinmetrica, sentia, etc.)

    I don't think what I'm talking about would be useful for anyone here but just for the knowledge - They are special wine analyzers made for commercial wineries that can measure any thing you can think abot wine analysis - so2, YAN, organic acids, glucose-froctose, ABV, VA and so on, just to...
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    Red must volume to weight ratio

    Hi everyone! What is the estimation for red must (withe the skins and seeds) volume to weight ratio?, i.e. what is the volume of 1 kg of must? I one a use a man-scale to weight my must so I have to know how to estimate must volume by is weight.
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    Hello from Sonoma County

    Welcome to WMT! from the holy city of Jerusalem 7,383 miles away...
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    False bottom for basket press

    I actually could never find Rice hulls for sale here in Israel.
  9. E

    False bottom for basket press

    I really don't I really don't understand, if the perforated bottom sit right on the press' bottom, how can juice drain over it, the pressure will attach it to the press bottom and no liquide will be able to escape through the holes. I probably missing something, can you explain pls?
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    False bottom for basket press

    My basket diameter is 25 cm (9.84"), what do you think will fit as a false bottom? also, when you make such a bottom don't you have to make some space between that bottom and and the bottom of the press to allow juice/wine to escape? if so, how can you do that without weakening the bottom...
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    Winemaking Software?

    You have Pambianchi's Excel log chart, you can download it from here: https://techniquesinhomewinemaking.com/log-charts/
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    Using egg whites to soften harsh tannins, or not

    You never make a meringue from egg white for wine fining, this will destroy the proteins and the egg white will no longer fine any harsh tannin. you have to stir gently to dissolve the egg white in the water but you have to minimize the air introduction to avoid foaming. See the AWRI guide for...
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    Using egg whites to soften harsh tannins, or not

    One hundred percent, this is the best winemaking book I ever read!
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    Using egg whites to soften harsh tannins, or not

    Nice, I saw on wikipedia about "Dutch wine".
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    Using egg whites to soften harsh tannins, or not

    BTW, where do get the grapes from? they are from Holland or from somewhere ells in Europe?
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