Recent content by mariodolphins1010

Ok. So then I'll do bm 4x 4 and 212. Thanks.

254 is back ordered. How about bm 4x4 (cab) and 212 (Merlot)

What are 2 recommended yeasts for this blend?

80 grams of yeast for 24 (36lb) lugs of grapes. Does this sound right?

Hi, Which blend is more popular and what would be a good percentage of each grape?

Im trying to find one of these online that ships to Canada. Can someone assist?

19 Celsius What is the temp in the fermentation area?

How do I let temperature drop? [and QUOTE=Johnd;663880]You’re getting close to the end, things should be slowing down, temps will ease back. Let your temps fall back to the mid 70’s as you near completion, almost time to press!!

as of 7am the must is boiling alot. Brix dropped to 6 and must temp is 30 Celcius

Hi, must is currently at 19 brix and fermenting slowly at 20 degrees Celsius Ambient temp has been consistent at 21 degrees Are things moving the way they should?

Must is still at 19 celcius but more activity. Should I turn on the heater?

update: Cap is slowly starting to form and bubbling is a little more than yesterday, must temp is 19 degrees Celsius.

Hi, its almost 30 hours later, the must started bubbling this morning and still bubbling but very slowly. There is noticeable dry yeast still on top of skins that haven't made contact with any juice yet. Do I leave this alone or push that down at this point?

Thank-you , i just sprinkled the yeast and I wont touch it until the cap forms a little.

And you dont touch the must for 24 hours after sprinkling?