Recent content by managuense

not to add to this project...but there are some high end producers who do this and when they re-cork the bottles they also bump the S02 a little to help keep the wine from falling apart. Food for thought I suppose but at some point it makes you ask the question, should these just be drank or...

All relevant and good information. This should have been my conclusion in the FS02 portion of my topic, well some of it. The ultimate point I was trying to make, and perhaps not doing the best job of, was not to make wines that require 75-100 ppm FS02 in the first place. Looking at the chart I...

I like to also run my barrel cellar at lower humidity levels (30-40%) to control mold growth. The only downside to this is that you will have more evaporative loss and will need to top your containers up more often. For corked bottles, yes a higher RH is advised to prevent corks from drying...

Few things to add to this... Firstly, adding acid this close to bottling is well, less than ideal for sure. All the notes above regarding taste and disjointedness of acid additions are very normal in wine and usually get better over time. The hesitancy to add acid earlier in the game because...

What are your production and cellar conditions like? Is it moldy? That's the first thing that comes to mind when I hear someone say musty. You could very well be smelling mold. Also- are you making this wine from a kit (juice) or from actual grapes? Moldy grapes result in moldy wines...

Call Laffort USA and request a "sample" of Celestab. Add 1ml/L to your whites. For those quantities you're looking at a massive 56-113 ml addition. Boom, Cold stable :) In very rare situations you could see a calcium precipitation however this is very rare except for the few places around...