Recent content by HanksHill

So I decided to go with the tandem filter setup on a Enolmatic and wanted to gather thoughts on using the 0.2 micron filter as a last stage to sterile (or nearly close to sterile) filter red wines. The thought of removing bacteria and all potential yeast does appeal to me, I’ve heard people say...

I've recently stepped up to larger batches now that we will be getting fruit from our own vineyards, and now have about 50 gallons to bottle out of two VCTs and purchased a Buon Vino Super Jet. In the past I used to just make 5 gallon batches and did multiple racks to clarify the wine but this...

I've got a new-to-me Stihl SR200 now that my vines are getting bigger and canopies along with them - but I'm struggling with how much fungicide to apply through it. It can put out a really nice fine mist, but I'm afraid I'm not applying quite enough (it has a dial to control flow). I was used...

I ended up adding a little tartaric acid with maybe 4-5oz of distilled water - maybe it was in my head but I thought it really improved the taste of the wine, plus got the pH down to 3.77 which allowed for a little less sulfite as well. Will check it end of next week for free SO2 and go from there.

Thanks - I should mention the wine is dry, what I meant was the BRIX was inconsistent at crush so I made a guess as to what it was at the time on average so as to ascertain what the final alcohol level would be. I'm guessing by the taste that it was on the upper end of my readings. But right...

It honestly tastes a little harsh, but I think that could be from alcohol as opposed to acid. I was getting BRIX readings all over the place depending on where I sampled from and how much I stirred at crush, I don't think the grapes were terribly consistent, so I kinda assumed in the middle...

Want to make sure my calculations are correct before dosing a wine with this much sulfite. I ended up getting some CA Cab Franc grapes that were a little hot. PH right now after Malo is 3.91, measured with a Vinmetrica. Temp in the room is 70 right now from Malolactic, alcohol is about 14 or...

Ok I have them both in Blichmann Wineasys with the piston acting as a VCT lid which forms a very tight seal (with an airlock) so I assume I'll be OK from a oxidation perspective letting it go for awhile? I did take (I think your) advice and basically split the package of freeze dried bacteria...

First time doing chromatography for Malolactic on reds - it’s been going for a few weeks (since 10/16) - I have the ever so slightest hint of a showing for malic acid on my cab franc - obviously still more to go on the cab sauv - not sure if people can tell from the photo but I’m trying to...

Ok thanks - that was my main concern - is there a reason NOT to add additional bacteria. I wouldn't think there would be, but I did notice on the package it said to pay attention to dosages. Guess that could be viewed as "don't add too little" as well. I have a fraction of gram scale and...

Same regarding oxidation. Question regarding Viniflora - the amount you use for home-winemaker sized batches is miniscule - did you do the math on the 1g package to 66gal batch and measure out or did you over-innoculate? I measured out but it was so small it gave me pause. I have a 10 gal...

Noted - new hydrometer is on its way. Luckily I didn't let it sit too long after fermentation stopped.

Anyone ever seen this before - I have both a digital refractometer (Milwaukee Instruments) and a analog. My hydrometer broke so figured I'd rely on those to determine when the Brix reached zero. I thought I had a stuck fermentation on both my Cab Sauv and Cab Franc at about 7.5 Brix. Seemed...

Can Malo nutrients like Opti Malo Plus be added after bacteria is introduced? I rehydrated CH-16 in a starter nutrient (Acti Mali Plus) but didn't realize the full nutrient set should have been introduced at the same time. I have some on order but it won't be here for a day or two. Added...

No what I’m asking is filling from the bottom up. So instead of filling from the top of the tank, you push the wine in through the bottom valve on the tank (I have a vacuum pump)