Recent content by joeycannoli

Making from grapes. I think some of the grapes skins started to fall out of suspension from the cap since it was the end if fermentation and thus built up around the spigot and clogged it. This step in the process just never seems to go seamless for me and always ends up being so much more...

Does anyone else deal with this BS every year? No matter what I do my spigot, in whatever vessel I use, ALWAYS gets clogged when transferring to secondary. Ive tried screens, largest spigots… still getting clogged to the point where I just bucket the juice and must out of the primary and into...

Going to grab 12 gal of vermentino this season. Anyone add anything to the wine during fermentation to enhance flavors or tannin? Would love to hear some insight Using d47 yeast

Added. Thanks for the feedback

As the title states, how many of you sulfite before fermentation to kill off the wild yeast? I have never done it before and was curious to the benefits and if it matters. I don’t do a cold soak maceration, but let the must sit a day or two before I pitch my yeast. Curious to know the process...

Almost that time of the year. Bumping this up to hear some more Italian blends

Here is my process… 1. Crush at the end of September. 2. At the end of fermentation (usually 7-10 days) I will rack to a marchisio tank and press the pomace. Add the free run and press run juice to the tank. 3. About a week later I will rack again to a second marchisio tank to get rid of all...

Hmm I will have to look into that. Does that enzyme help extract more tannin or color or both?

How long do you believe you can let maceration continue after fermentation before spoilage becomes an issue? Ideally I’d love to extract as much as I could but don’t want to risk ruining the batch

Hello all. Wanted to get some confirmation on my racking schedule with fresh grapes. I have always let the wine completely ferment in the primary before racking it over to the secondary. At this time I would press the pomace and add the free and press run juice to the secondary too. I’d let...

Hey all, Need some recommendations on clearing this wine I made last fall. I did a juice bucket blend of Verdicchio and Moscato 50/50. Everything has gone well with the wine - tastes and small great, but it’s still cloudy. It’s been aging in a tank for the last 9 months where I was hoping it...

I tried a juice bucket last season and it was underwhelming. Want to give the kit a try as I have heard good things. Thanks for the recommendation.

I know this topic has been discussed a lot in the past and one of the favorites used to be the cellar craft amarone kit, but since they are discontinued what is your favorite / recommended kit? I am looking at the RJS En Primeur Amarone Kit and the Winexpert Private Reserve. Looks like both...

I might have to try that next time! Thanks for the tip

Next one I’ll use the D47 as it’s my go-to for white wines. I used the supplied yeast as I wanted to follow the instructions as this is my first kit. It’s fermenting open right now covered with a cheese cloth in a VC tank. Believe I’ll throw the lid on in a few days when the SG goes down