Recent content by MrFrench

Thanks for your replies, I have now planted the vines out and watch the forecast incessantly! Since the below picture was taken (added as tax) I have got the posts in for the trellising. Not much to see right now! I do have some questions though if anyone would be so kind: 1) my vines have...

In the end I have 7 seyval, 7 Solaris and 5 hardwood cuttings of Cabernet cortis. This leaves room for another row of Ortega if I have success with the hybrids. The Solaris and Seyval came as rooted cuttings (own rootstock). They are currently in tall tree pots so I can move them inside if a...

Im no professional but it seems to me like justifying consumption of a large quantity of alcohol on the basis of cost is symptomatic of excusing a problem. You probably already know it’s time to cut back, and you’re taking steps to coming to terms with that (admission). Wine making is fun but...

Thank-you, I think this is where my rookie-ness comes into play. It’s been 0.994 3 days in a row but still bubbling, I’ve also degassed twice so have made the assumption it is more than just out-gassing. Shall I rack and k-meta, degas again and see if it’s still bubbling in a few days? To all...

SP has been fermenting for 5 weeks. 1.078 OG and now down to 0.994. Thing is a machine Can anything be done to stop it now or is it best to just ride it out?

Thank-you both, appreciate the advise and reassurance. It sounds like it should be fine to backsweeten so I’ll crack on with that and watch for re-fermentation.

I have 1gallon of a country wine in a demijohn. It had fermented dry so at the end of January it was sulphited, racked, degassed and sorbated with 1/2 tsp. After this the wine would be stored for a couple of months before tasting and back-sweetening if needed. So, a few days after adding...

5530 + 1SP = 5531

Thanks for replying with that! Beautiful tree and wildly productive, what a gem. Since reading your post I’ve looked into pruning regimes and am looking forward to late winter / early spring to go at mine with the loppers. It’s gone a bit wild, I didn’t do anything since moving to this property...

Congratulations, must feel great! I’m a couple of months behind you having harvested my plums in September. My wine is much pinker, having fermented on the plums for only 4 days before racking off. Yours is a beautiful colour. I went back to your first post and was amazed at the productivity of...

Picture tax of this: ~4 months in bulk (plum wine) Looks pretty clear until a laser is shone through it. How clear is clear enough?

I use pelletised oak sawdust as a mycological substrate and would second some opinions here and suggest it is not something you want in your wine. Origin, moisture content, traceability, composition, texture - all inferior to dedicated products.

I found this same phenomenon today using my laser thermometer. A plum wine which I thought had cleared (it has been in bulk ~3 months) still shows a continuous beam through the carboy. A shop bought bottle of white shows no suspensions meanwhile (expectedly). Seems the plum wine requires...

Wait… what?

Female, attached to the business somehow. Owner / self-sabotage comes to mind but that’s just instinctive not sure why. It seems very deliberate and premeditated. Terribly sad act. The truth always outs, hope the perpetrator gets their dues