Recent content by Geederz

Dealing with O2 is much more easier than LAB and other micro organism. Filling the carboy almost fill and a good sealing will do the job. Anyway, all wineries sometimes let their wine breath! The biggest problem with avoiding so2 is spoilage, and biggest problem with using SO2 is its smell! I...

- Here we don not want to disscuss about if adding sulfite is needed or not. - Also when we say no SO2, we mean added external so2 during wine making. The question is what type of equipment they use to avoide adding extra So2! i.e. This UV light company claim their device is useful and having...

Hi There are some So2 free wine out there on the market. I know santising and good condition grape is very important. But it seems there are some other techniques these wineries do to avoid So2? Does anyone know about practical methods they use?

Can you tell Which Renaissance yeast you used and what kind of grape?

Hi Every year I make wine from a local grape which is in fact Georgia Saperavi grape I have heard a lot about Renaissance H2s free yeast and I want to test it. But cannot decide between Ossia and Maestoso Here is the table to compare: http://www.renaissanceyeast.com/en/products/comparison...

Hi every one I have fermented 130Kg of Organic Shiraz grape (21 brix) with 30% clusters and it is in the 8th day of fermentation. I have no imagine how good my wine is. I can not also compare it to famous wines by taste because I have no access to famous wines (Alcoholic drink is illegal in my...