Recent content by hawkwing

I usually make sweet cider instead. I usually make around 8-9%. Let it go dry. Sulfite and sorbate then back sweeten and force carbonate. It has always been good.

I have way better success using a vacuum as well. Traps just don't catch many. There are so many around outside right now especially in the compost bin where I dumped the stems. A few times there were clouds of them outside and when I open the door many dozens come in. They like to land on the...

If the supermarket juice is clear you'll be ok. I've read that pasteurized cider never clears even with pectic enzyme. If you have lots of pears from a tree just juice them and use straight pear juice.

I’m glad I got a crusher destemmer and a larger #35 basket press. The Cabernet flew threw really fast. But the white grapes took longer because I was pressing them.

I added tartaric because in my notes I had a target range of 3.4-3.6. I guess is was close enough but after a couple long days, short nights and being up until 3:30 am processing grapes and cleaning up, then work at 6:30, I’m running in auto pilot. I added 2.5kg sugar and got SG 1.105. That...

They tasted sweet. My French Colombard was 1.070 and it was slightly sour and not so sweet. For the cab sav the initial pH was 3.7 and now it’s at 3.42 after adding some tartaric. I didn’t measure TA. I’ll add sugar. That was my thought was to get in the 13-14 range but just wanted to verify...

My Cabernet has SG 1.085. Down from last year by quite a bit. About 27 points. What’s the minimum one should want before adding sugar. Should I add sugar and to what level?

Sometimes solids sink to the bottom after fermentation.

Last question for tonight, I promise, but do you think going to 7-2-1 would be pushing too much? I liked the 100% cab sav so it might be perfectly fine.

Well I got a bunch of grapes coming Sunday and probably some next week too. I'm helping load customers at the store again in the morning too. Then I have a lot of cases to deal with and it's my sons birthday. Boo I got a crusher destemmer though. I got some 44 gallon cans and barrels too. I...

I know you are right but I was hoping to not ferment separately since they will all be small batches. Well except the Touriga Nacional. I was considering 5+3+2 lugs or 5+4+1. In small proportions is seems like a filler not a serious addition. Maybe something they just want to get rid of. Am I...

I was pretty happy with Lallzyme EX-V. I got it because its dry and has a longer shelf life than Color Pro. I need so little it's nice to have something that lasts longer. That said liquid enzymes might be more potent not sure. How long did you have on the skins? Did you press them hard or just...

I'm thinking of going with 50% Touriga Nacional, 30-40% Cab Franc, and 10-20% Tempranillo. What say you all? Should I use different proportions or add something else that will add something to the wine? This will be my first time using a blend. I'm even tempted to go higher with the Touriga...

Thanks I got some regular FT Rouge to try. Last year I used grape tannin.

I’m considering getting FT Rouge this year. Is it worthwhile over grape tannin or oak? Bosagrape has two kinds Regular FT Rouge which is available in chestnut and also woods other than oak and FT Rouge Soft that is selectable for red or fruit wines. Can anyone give a glowing review and say...