Recent content by JustinTG

Winemaking Talk - Winemaking Forum

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  1. J

    Good news, bad news...

    I was there a couple years ago on my honeymoon. The easiest for us to be immersed in wine was to take a day trip to the town of St. Emillion. It may feel a tad touristy, but it is a unesco world heritage site after all. There are tons of vines (not sure to whom they belong) some tasting rooms...
  2. J

    Gentle pumps that can handle must

    Sorry for the delayed response. A popular online home winemaking retailer suggested the euro 30 with a filter and reducer, which was out of our budget for this year. I'll probably do more research and pull the trigger on something for next year.
  3. J

    Skipping first rack of white wine

    Thanks for sharing. I've talked to a couple others and most seem to do it by the traditional method, but nobody has seemed to have done it the other way to compare. Please do share your results when you can; I am interested to get a paired data point!
  4. J

    Skipping first rack of white wine

    Good to know. FWIW, we will be barrel aging and racking at least one more time in late winter, which I was hoping would make up for the skipped racking after pressing.
  5. J

    Skipping first rack of white wine

    Most of the go-to literature says that when making white from grapes, the process is crush->press->wait some time->rack->pitch yeast/ start ferment. Does anyone have experience pitching yeast right after pressing? The reason I ask is because we'll be fermenting in a garage in western New York...
  6. J

    Lid Placement for Fermenting Whites in Variable Capacity Tank.

    This year we will be doing our first white from grapes (Viognier), and we are planning on conducting primary in a floating lid, variable capacity tank. What I am struggling with is where to place the lid. The two competing forces here are on one hand, white is more susceptible to oxidation...
  7. J

    Gentle pumps that can handle must

    Hi all, This year, we'll be fermenting in a 300g ibc tote and two 1000L stainless tanks, so I'm starting to learn about the relevant tradeoffs when selecting a pump. I am wondering if there is a pump that could transfer the fermented wine out of the fermenters but also be gentle enough to...
  8. J

    How much wine do you make?

    My numbers from other threads would appear to be an outlier but I partner with 4 other people. Last year we did a total of about 100 gallons. We're going to do a little more than double this year, but we have a couple other people joining in the fun so the "per capita" production is actually...
  9. J

    Storing Barrels with Tap Water

    Thanks everyone for your replies. I'm getting the notion that between evaporation, acid, k meta, and more importantly, everyone's experience, I think muni water with a holding solution will be the way to go.
  10. J

    Storing Barrels with Tap Water

    @mikewatkins727 To further showcase my lack of knowledge of chemistry, do you know if the same holds true for citric acid? Since the holding solution has citric acid, if it does indeed neutralize, I think I found my answer.
  11. J

    Storing Barrels with Tap Water

    Thanks for the reference. Those look just like the ones for my espresso machine! I'll look into this. Would be great if there was a high volume one but beggars can't be choosers at this point.
  12. J

    Storing Barrels with Tap Water

    Thank you. This is indeed helpful. I'm not sure I'll be able to expose 240 gallons to sunlight, but the fact that "not using municipal water" is not so set in stone is helpful to know. Since I'll be draining all of the municipal water before it touches wine, the amount of remaining...
  13. J

    Storing Barrels with Tap Water

    Hi all, TL;DR, what do you think about storing barrels with the citric acid and K-meta but using municipal tap water. Any experiences? Long version: I just got ahold of some nice 59G neutral oak. They look like they are in good condition, I **believe** they were gassed and I didn't notice...
  14. J

    Large-ish plastic maceration tank?

    @crushday @BarrelMonkey Sorry for the late response, I didn't get a notification of a response. Basically what I want to do is ferment as close to dry as possible on the skins, but I would be happy with pulling it off of the skins after, say, 2 weeks. So I am not sure how much of that is...
  15. J

    Large-ish plastic maceration tank?

    Hmmm two questions come to mind there. First, is it OK to simply keep the skins submerged vs punching down? I'm not familiar with the relative pros and cons. More logistically, it might be tough to get the proper mesh and weighting with such a small hole. On the other hand, if I saw a...
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