Recent content by oenophilosopher

Those are high quality, semi-breathable polypropylene carboys, likely LDPE or HDPE. Looks like some of the first run by Diamond. I’ve used some of the 60 gallon drums for rack/returns or topping wine storage. They’re great, the O2 transfer is not as much as oak, but does allow some ethanol or...

Potassium bitartrate. It’s natural, don’t be concerned. Happens when temperatures fluctuate and tartaric acid binds with potassium creating crystalline formations most commonly called tartrates.

Carbonic maceration is inherently anaerobic. The distinction I was referring to was full carbonic maceration vs partial; ie- sparging with inert gas and draining free-run juice vs whole cluster foot-tread with partial whole berries. I’ve worked with and visited producers world-wide who utilize...

Correct, “en grappe entière”, which implies “whole cluster”, or more often referred to as “whole bunch”. Typically this term without the use of “pigeage” implies ”macération carbonique” as the main fermentative technique. The argument is out as to what level of carbonic maceration is full or...

You need more than 50ppm for a 3.78pH wine if you want at least 25ppm FSO2 to protect the wine. Blindly adding 50ppm at each racking is ill advised; you could end up with 250 TSO2 and still have 0 FS02. Have you added any SO2 at all thus far, and at what stages (crush, preferm, post-ML...

Do you know the TA? Has it gone through ML? How much SO2 have you added thus far, and at what stages? Adjusting acid post-ferment is risky, but certainly an option. I would forego any acid adjustments if it tastes balanced, I'd be more concerned with needing to add a higher dose of SO2 to reach...

Calm down there, Mr. Dabbler. At no point did I recommend a copper sulfate addition. I said buy a copper pipe, or copper wire, and sterilize it prior to introducing it to the wine. New pennies are mostly zinc and don't have but 2.5% copper in them; you would have to use pennies pre-1982, and...

Go buy a $6, 24" copper tube, clean and sterilize it, insert it into the carboy. Stir gently for a few minutes, and let it sit for another 10-15.