Hi all, my first time with fresh fruit wine making and MLF. I am working on a Cab Franc. On pace to finish primary and press off skins at 7 days. My question is about how to start MLF. When I put into secondary I plan to add malo Culture but should I refrain from sulfiting at this time...
Hi all, not a total newbie here, but definitely a newbie mistake. Went to bottle a batch this evening and got them all filled....took them over to the floor corker and....realized I don't have enough corks to finish the job. Any issue leaving the one case I couldn't close open until I can vist...
Update: moved primary down to basement to take an SG reading. As soon aa I opened the top I could smell that sweet fermentation smell. SG was 1.060, and cloudy with CO2 bubbles so indeed is fermenting...just slower than I expected.
Moved back up to upper level for warmth and wrapped with...
Thank you, will definitely check SG. Thanks for the blending info. My only concern was possible residual sugar causing secondary fermentation in bottle. But I think the low amount of peach I plan to use as well as the plan to not back sweeten should avoid that. Good suggestion on small bottles...
Thanks for the info. I truly appreciate it. I will warm her up this evening and see if we can't get this thing rolling.
I am actually not much of a fan of fruit wines but I love peach flavor and thought it would be nice to sip this summer. If we like this I will most certainly try my hand at...
Looking for some advice on next steps. Started a peach wine from Vintners Best concentrate on 9 Jan (Yes, the corn syrup stuff... don't judge.) After adding water SG was 1.080, temp of juice at 70 F. Used EC-1118 yeast. My basement is a constant 58-60 degrees. I know its at the low end of the...
Thanks for the info regarding WGD. I will definitely be trying that Sauve Blanc. Good point about being aware of how much wine will actually be produced. Seeing as I have all 6 gallon Carboys it looks like I will meed to grab me a 5 gallon. I too am looking to buy a press as I move into fresh...
@CDrew thanks for the reply. Just read through your 2020 thread and looks like you have been busy! Your remarks on the WGD customer service and quality sold me. I had looked into them but was sort of on the fence. I will be interested to see how that Sauv Blanc/Semillon blend turns out.
Thanks for the reply! Paso Robles has some amazing Cabs! I have also looked at winegrapesdirect and look to grab some frozen sauv blanc from them as well. I am a big white wine drinker in the summer so Sauv Blanc is my jam... not a huge fan of buttery Chards. I like the crispness and citrus...