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  1. J

    Does Wine Expand?

    Thank god I'm not losing it! It's insane the temp has only gone up a few degrees. And bubbles starting to form around the top.
  2. J

    Does Wine Expand?

    I know sounds like a dumb question. I made a batch of Shriaz in March and left it to go through Malo Fermentation. We are now coming into warmer weather in Melbourne and I noticed today the wine is touching the bottom of the ferm lock. It used to be at least an inch below? Am I going mad?
  3. J

    Did I F**k up?

    Hi guys, Malolactic fermentation! So, I have been following a wine making book by and he say's after taking of skins, press and leave for up to 4 weeks for malolactic to finish before racking off gross lees. Happy days, then on my down time I keep seeing everywhere that I need to get it off...
  4. J

    G'Day

    Hey Geoff, We are pressing today! Just finished work and waiting on friends coming over. Hopefully the Melbourne weather doesn't rain haha.
  5. J

    Day 1

    Day 7 Today I checked the SG and it was at 1.000 with 8 Brix and pH 3.98 I bought tartaric acid to bring the pH down to between 3.4-3.6, when should I add? Should I go to 0.990 before I rack? What should I do next in the scheme of things? Cheers, Jon
  6. J

    How To Understand ph, and Take A Reading

    Thanks Johnd, This is great thank you.
  7. J

    How To Understand ph, and Take A Reading

    Hi Rice_Guy, Thanks so much for the information. I didn't know about adjusting the wine before fermentation. I do now. The guy in the shop told me to add it after fermentation! Anyway we live and learn. I tested the wine today with my pH meter and it read 3.98. The brix was at 8 and the SG...
  8. J

    How To Understand ph, and Take A Reading

    Hi @djrockinsteve I'm pretty new to this but my Shiraz is 3.95 pH. I've added yeast 2 days ago. Am I better waiting until I press before I add acid? Cheers Jon
  9. J

    Day 1

    Thanks I'm punching down in the morning and late afternoon.
  10. J

    Day 1

    Thanks NorCal, yeah the boys were a great help and loved eating them, lol! So roughly how many grams for the amount I have? 5g 10g 50g? Do I just add as is or dissolve in must? I'm told I'll get around 200 litres from 360kg, someone else said 220? TIA
  11. J

    Day 1

    Got it thanks
  12. J

    Day 1

    Thanks I made a broom shaft and screwed a lid to the bottom, I'll try to take a photo. The cap is pretty solid eh! Been punching down at 0600 and again at 1630. The wine is at my workplace so can't punch down later, is that okay?
  13. J

    Day 1

    Hi JohnD, what do I need to add to bring the pH down? And how much? TIA
  14. J

    Day 1

    Hey, I've add EZ firm 44 wine yeast
  15. J

    Day 1

    Day 1 of our first ever wine making session! We got 20 boxes (360kg) of Shriaz grapes form Swan Hill, Victoria, Australia. After de-stemming and crushing we added 20g Pot Met and a packet of Enartis Enzyme Colour plus. Day 2 (today 21/03/22) I added 50g EZ Ferm 44 wine yeast and 20g nuriferm...
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