Recent content by jesseb

So I think the best approach would be to add fresh yeast. A lot of time (on other post/forums) EC1118 get's recommended. Why this particular strain? Doesn't adding more yeast and transferring interfere the malo fermentation? If I understand correctly, you do not add the yeast into the wine...

Shouldn’t be too hard to find a chicken somewhere, going to try it. 🐔🐔

The yeast was 'Oenoferm Color', alcohol tolerance up to 16%.

There are many similar threads on this topic already, so not sure if creating a new thread is necessary (as opposed to posting in a existing one). So my fermentation is stuck, it stopped at 1.010 and tastes way too sweet for my liking. After 9 days of fermenting I racked the wine of the skins...

I do, but not entirely sure about when I want to start MLF yet. Last year I did it after the pressing in a demijohn, with rubber stopper and airlock but I’ve read somewhere it is also possible to do it at the same time as the AF. Alcohol is not beneficial for the malo culture so it has a head...

You’re right, edited my initial post. Batch is 30L and fermenter is 35L. Your batches are a lot bigger, and comparably less headspace (50/55gal vs 30/35 liters). It's going to be a mess but that’s fine. Last year I put the fermenter in a bathtub to be able to ‘easily clean’ everything. The red...

Next grape season is getting close so my planning phase is in full swing. I’m currently wondering if my fermentation vessel is large enough to accommodate the whole batch of red grapes, if the cap will rise during fermentation. I get the grape must in plastic tuns, filled to the brim. Last year...

In my experience 36kg of grapes are used to produce 30L of must, which for me results in about 17-20L of wine. But it does depend on the processes like pressing etc. and probably the variety of grapes used. Some have thicker skins so the ratio between skin/juice is different, I think.

It is, although some topics I find it overwhelming as a beginner. It always gives me a feeling I need more (especially expensive) equipment to make ‘good’ wine, for measuring FSO2 or malic acid etc. I've got some other books as well, but since I’ve got this book, I never opened them again.

They are grown by a large vineyard in Hungary. There they are destemmed and crushed and then transferred to the Netherlands. This is the few days cold-soak I was talking about. As far as I know, the climate here is not suitable for growing (quality) grapes. Although the summers are getting...

Alright, the general consensus seems to simply have more patience and let it age, not go the fining path now. My plan forward is to rack it, and let it sit at least till the next batch comes around in the fall. Then I will evaluate it again and perhaps fine/bottle some part of it and keep some...

That's a usefull article! Clear explenations. About racking, how much impact does it have, and how much time does it take to notice effects? As mentioned in the first post, I’m thinking about splitting the batch for bottling and blending. I could rack 2/3 to a smaller vessel for later blending...

My cabernet sauvignon is aging since last fall, about nine months now. I must say, not really pleased with the results so far. The taste is still very harsh, it makes your tongue and gums go dry. Is it possible it’s over extracted? It has been on skins a long time, cold soaking for three/four...

Yes that is correct. I mean I think it started after I added the culture, small bubbles for a week or so, and then it stopped. But it might as well been some CO2 getting out of suspension. How would you asses this risk? If I leave it for lets say four more months, is it still possible to get MLF...

Thank you for the elaborate replay. In fact, all of the replays are really helpful. Thank you all. A bit more on the aging part, does the oxygen exposure play a roll in this? Larger vessel equals relatively less oxygen exposure, correct? If that's true, the frequency of transferring (thus also...