Recent content by Peter1

Sounds like you just recently started MLF. I have found that MLF sometimes produces "off" aromas - almost like sauerkraut. This is normal and will dissipate once MLF is complete and the wine is racked. I personally would not rack the wine now, but wait to do so when malo completes in a few weeks.

This is a 2013 Cabernet. Bulk aged in a new med toast Hungarian oak barrel for 6 weeks, and has now been back in the carboy for 2 months awaiting bottling. This wine was cold stabilized back in February which I think may be the reason for the lower pH reading. I've measured pH throughout the...

Thanks for the advice, however, it doesn't sound like there is overwhelming consensus on what the solution path may be. What if I do nothing - and bottle my cab with a pH of 3.2. Will it settle down a bit over time in the bottle? Or am I bottling a problem child? I don't want to overthink it...

I have 6gals of Cabernet Sauvignon made from fresh grapes, coming out of the barrel in a week or so. I was tasting and rechecking SO2, pH, and TA last night. The wine is tasting really good, although I think a bit acidic. My pH is 3.28, and TA .58. My thought is the pH is a bit low and should...

Great reminder! I will definitely be sure to change out the liquid in the air locks prior to the drive. Thanks! Pete Sent from my iPhone using Wine Making

Thanks all for the terrific (and reassuring) advice. I think I will keep the air locks on the carboys, but lightly taped in place. I left about 1-1.5 inches of headspace in each carboy to allow for expansion throughout our 4-day journey. As for the barrels, I think I will lightly tape the solid...

Within the next two weeks, I'll be relocating my family from the Midwest to Southern California for a job move. My son and I will be driving since the moving company will not transport my 2 full Vadai barrels, nor my five, 5-gal carboys which are full of Cabernet Sauvignon from fresh grapes last...

richmke Give the folks over at Purple Foot a call. I believe Karen (owner) heads up a wine club and has access to fresh grapes each Fall. They are located in West Allis and have a real neat little winemaking supply shop. Have done a lot of business with them over the years. Pete Sent from...

ibglowin, Makes sense. Thanks for the advice! This is my first barrel so trying to be sure I extract all of the value it offers. Thanks! Sent from my iPhone using Wine Making

Hi all. I've been using a new 20L (approx 5.5 gallon) medium toast Vadai barrel to cycle through 4 batches of unoaked Sonoma Cabernet Sauvignon from last years harvest. First 5 gallon batch received 4 weeks in barrel, second batch went 6 weeks. I'm currently on batch #3 and plan on 10 weeks in...

Sorry, meant CHR Hansen. Sent from my iPhone using Wine Making

Thanks everyone for your thoughts. I may give it a shot on the next batch here. I'm a little gun shy since I've tried direct add, liquid culture in the past (white labs) without success. VP41 and CHRIS Hansen freeze dried have worked for me in the past. Thanks Pete Sent from my iPhone...

Hi folks, Interested to hear if anyone has experience using this particular strain of ML bacteria in red wine? I've read some about it and talked to a few winemakers who have used it in the past with their reds. Considering using it for my next batch of cab. Pete Sent from my iPhone using...

Well, I received my 20 liter Vadai barrel this past Thursday and immediately began soaking the barrel per the instructions - on day two with the barrel full of water and absolutely no leaks! I followed the instructions to a T...and also used Tom's method of the tote half filled with boiling...

You mentioned topping up your barrel frequently in the winter due to dryer air/greater evaporation rates. Makes total sense. My question is how much is enough when topping up a barrel. In a carboy, we typically top up into the neck...but with a barrel, what's considered topped up? Should the...