Recent content by Inferno

The op was asking how to make wines crisp and in a commercial style Like these classical varietals are made . The other poster (joeswine) , in all caps no less , denigrated the use of tartaric acid as the use of chemicals , strongly , IN ALL CAPS !!! Zesting will not " IMPROVE ACIDITY" by any...

Tartaric acid is extracted from grape pomace . It's naturally present in grapes . There is no way grape fruit zest could compensate for 2 g/Litre or higher additions or phs over 3.8 in volumes over one Litre. Have you done before and after TA and ph measurements with zest?

http://morewinemaking.com/content/winemanuals I find more wines manuals very helpful. They cover mlf well for both white and red wines and if you scroll down they even have a separate mlf tips link.

Morewine sells over 35 different winery grade yeasts in small amounts . http://morewinemaking.com/category/wine-yeast.html

First i would source white grapes from areas that are cooler , the central valley and lodi are never going to produce crisp whites. and if the acid comes in a little low , Using tartaric acid in the must to get your TA between 6.6 and 7.2 and ph between 3.5 and 3.3 has worked well for me .

According to Pambianachi in techniques in home wine making , mlf produces co2 during an active mlf. So in a tank or carboy under airlock , if the ML ferment is active and you see some bubbling slowly happening in the airlock the wine is already protected by inert gas CO2 Also in an active...

a couple of tips with foch , use optired or redstyle durring primary to fix the colour and tame the wild flavours a bit . use medium toast american oak chips in the primary to fix colour add a little tannin and reduce green character. then press at about 5 brix , getting the wine off the...

try the maurvin B , mlf and colds stabilising , I assure you on a cold climate grape wine, it will produce the best results. the malic will be metabolised by the yeast softening the wine , mlf will enhance complexity convert the remaining malic to softer lactic acid and bring out the fruit and...

have you tested for TA ? what kind of numbers are you getting? my normal plan of attack with high acid varietals is to use Maurvin B , then do MLF , when its done I cold stabilize . if its still sharp I add 3 tsp per carboy of a product called biolees then age for a year. I do this and it...

I'd add tartaric in it to bring the ph in the 3.7 to 3.8 range . test strips are pretty useless , go with your meter , if you have a second meter or can borrow one double check it with fresh buffer. Then add kmeta

Here is a recipe I've used 1 gallon can Red Grape Concentrate 12 lbs fine granulated sugar 5 gallons warm water 6 oz dried elderberries 16 oz dried, non-glazed, banana chips 2*tsp*yeast energizer 3 oz acid blend 5*Campden*tablets 5g sorbate 1 package Port wine yeast 60 oz brandy Hydrometer...

In the lallmand article , not adding so2 right away produces a more fruit driven wine with less butter . One of the substances the MLB eat after mlf appears to be diactyl , so maybe it can be a good thing , depending on what you want .

I sometimes use juice pails to lower the acid and add a little fruit to local hybrid grapes , Frontenac or Foch , 200lbs of each , to which I add 2 pails of Zinfandel to the Frontenac and cab Sauvignon to the Foch .

Thanks for the uc Davis and lallmand notes , excellent reading! http://www.lallemandwine.com/spip.php?article743&lang=en This one is very interesting. Buttery aroma Sequential inoculation with Beta, PN4 Eliminate as much as possible yeast lees Lower temperature during MLF Quick stabilization...

I have used vp31 on very low ph Frontenac , when 2 other inoculations failed.