Recent content by ReefKeeper

The OP states that he purchased 2 buckets that had a brix reading of 15 brix and one of 0 brix when he received them and I'm over thinking it? I might be a bit more inclined to agree with you that this is a difference in batches had these buckets not been obviously mistreated. Who knows how...

Last Saturday I racked 68 gallons of Cab and Merlot and then bottled 17 cases of Zin with the allinonewinepump. It was flawless. We just kept a fan pointed towards the air vent to help keep the motor cooler. Just another instance where this pump over-delivers.

I'd rather spend the money on variable volume vessels. Unless the fermenter comes with a variable lid, you now have several hundred dollars laying around that you can't use until the next batch. A conical fermenter will make your rackings very slightly more efficient. I don't ever see a home...

My concern with the brown batch is that it is oxidized. Adding SO2 will help minimize the risk of it becoming more oxidized. However, SO2 will kill MLB so the wine won't go through MLF. There is also a chance that the brown bucket may have acetobacter or other spoilage organism if it was left...

Like CPfan said, I would not age a mist kit. You can blend it with another wine as mentioned above or add tartaric acid to try to bring it into balance a bit more. Perform bench trials though. Do not make acid additions into the carboy without testing a small sample first. Warning: this may...

Perhaps I misread this. Are you asking if you should combine the good buckets and leave the brown one on its own? If so, than maybe... always evaluate before blending. I'd be more prone to leave them in their own carboys and blending after they are finished though.

I would talk to the store you got them from. It sounds like the two good buckets are half fermented and the brown bucket has completed fermentation and is oxidized. Never combine wines until they are clarified, stabilized, and evaluated. Even still, I'd recommend bench trials to determine...

It's got a nice ring to it.

Steve, maybe you should start calling it the allthatandmorewinepump.

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I think your ability to press the grapes will depend onn the bladder's ability to fill the press. I just pressed a half ton of Petite Pearl in a five ton Della Tofola bladder press and they pressed out very well. Granted this is an air bladder press. I'm assuming you have one of the water...

I normally add 50ppm at crush and inoculate as soon as I get everything cleaned up. The high solids content of must binds up the SO2 almost instantly. Your ability to hold off inoculation depends on your ability to control temperature. If you can keep the must in the 40 degree range you...

Frontenac blanc is better than gris in my opinion but I wouldn't really consider either of them as aromatic varietals. If you can get some Brianna, it has all sorts of tropical fruit aromas... lots of pineapple and papaya. Briana tends to come in at low brix so plan on chapitalizing or making...

Pressing 210# of Cab Sauv. and 315# of Sangiovese. I got 17 gallons off the Cab. I just started pressing the Sangiovese. The Sangiovese is spraying wine all over the walls. I'm glad I painted with high gloss for easy cleaning.

If my math is right, you made a 137.5ppm addition right before bottling. That's a fairly significant addition. Depending on your pH you may very well be tasting sulfites.