Recent content by RottenGrapeJuice

FOR SCIENCE!!!!……send me a sample

I have heard that you need to be careful making vinegar in the same location as wine because of the acetobacters that are given off. Given that my house is not that big (and both vinegar production and MLF need to be in room temperature) I can’t realistically keep them that far away from each...

are you sure about this? Not at the fact that it’s made from red wine but that you simply let wine go straight to vinegar without any dilution. The almighty internet says that above 10% acid you’re getting into corrosive levels of acid that are for cleaning and not consumption. I’m just...

So sounds like to yield a 5-6% acid vinegar, you would need a 5-6% alcohol wine. I guess that makes sense given that I believe the chemical formula from Ethanol to acetic acid is 1 to 1.

Does anyone reuse their skins to make vinegar after their wine is complete? My grandma did this for years, so figured I’d give it a try. I added skins, water and sugar back into the bucket to bring the SG up to 1.08ish and pitched yeast. Only thing is now I’m reading that a 10-11% wine will...

I did use Lallzyme EX-V, then added FT Rouge 8 hours later per directions. So far it doesn’t seem super dark but sometimes it’s deceiving before the wine clears. In the meantime, I’m going to take winemakers advice and seal up the brute, so what I did was bought a silicone gasket from Home...

I’m 4 days into my fermentation (1.5 parts Cab Sav, 1 part merlot, 1 part petite Syrah) and will probably be almost dry when I measure today, yet color still seems light. I’m a little apprehensive to do an EM since the headspace in the brute is probably 8-10 inches. I guess it will be a game...

Hey all, quick update/question on my rosé, the original color was quite purple when I did the saignee. Now that the fermentation has been going for two days, the color has gotten much lighter (pic may seem a little brown but I think it’s more just that it lost the purple color). What would...

Hey everyone, got the grapes crushed into the Brute! SG was 1.094, TA at 0.6%, pH at 3.73. Given the TA, I’m not too concerned about the pH, do you agree? Also, considering I did a saignee for some Rosé, should I be adding in some acidity to that batch? I don’t know much about pH of rosé

Is there anything I should be doing differently or keeping in mind when making a rose? I would imagine I need to be more careful with oxygen exposure. What about pH should I adjust it slightly lower?

Misread your post, thought you said leaving it out increases chance of H2S. Disregard!

50PPM at crush is good?

Also one thing I forgot to mention is I’ll be monitoring MLF with chromatography, so 4-6 weeks is subject to change.

Great point, thanks. As far as the rose, i haven’t done a saignee before but I assume you need at least 8 hours or so in contact with skins. So would you envision it going like crush > wait 8 hours then saignee > then add enzymes > wait 8 hours then add FT Rouge (per manufacturer instruction)

I didnt want to risk inhibiting the MLF. As far as the bentonite goes, force of habit I guess. If most aren’t using it maybe I will omit