Recent content by Rotundifolia

Based on all the I learned about micro-oxygenation, I purchased a 15G eco flex tank. I have noticed that the SO2 was low, much more than normal. I know that initially more SO2 becomes bound early on and you need to add 30% to 50% more initially to compensate for the amount that becomes bound...

This looks like someone who knew how to get in and what to do. It has to be personal. To me it looks like a female walking. Hopefully they catch the person...

This year I tried 2 different things. délestage as Winemaker81 suggested (and cold soak). I just tasted the wine after MLF was complete and what a difference that made. There was no tip of the tongue bitterness. Just good tannins. I’m definitely going to do both going forward. I delestaged on...

Sorry just following this thread. I went to the winemaking magazine course this last year and there was several discussion regarding micro oxidation. The tannins need a small about of oxygen to develop. Wine in a glass carboy that hasn't been racked because of snow will need racking. O2 does...

Completely agree traps are best. But even with traps I see those pesky flies siting on top of my cover on the brute in my part of the country, seemingly laughing at me. This is where it is somewhat satisfying sucking them up with a vacuum. Perhaps I am a little sadistic :)

Small flying insects don't have the wings to fly against the wind. So as long as the air flow is over your brute it will keep them from coming into the fermentation vessel. In Florida we uses small stand up fans when sitting outdoors and did not have a problem. Obviously would not work for...

Using a shop vacuum to suck up the FF is a fun sport. But mainly I use a box fan when opening up the top. It is an old Florida trick to keep noseeums away

My husband got into beer making so I have access to a glycol chiller. I should be able to cold soak at 40 degrees and I purchased Gaia which should help protect from unwanted strains. I hope to chill for a week but will depend upon grape timing for second batch of grapes and my guts to keep it...

My husband and I moved around for work every so often. We made friends and then moved away. We bought a retirement home during the last housing crisis and then work remotely from there before it became popular with covid. We retired the year before covid. During covid we realized how precious...

One of the commercial wine makers in my making club told me to wait till the cap fell. If I did not have time to press that day, then add frozen water bottles, cover my brute with saran wrap and put outside at night (we live near Seattle area).

You can also add Bactiless which will help the spoilage issues. https://shop.scottlab.com/bactiless-500g-015232 For next year, I conducted the following for acid additions to the must. It worked fairly well.

I belong to a wine & beer making club that meets near federal way once a month. Someone has contacted the club to sell thier wine making equipment and bottles. You can contact Leanne to get the contact information on the seller. https://psawbc.org/contact-us/ I also saw a truckload of used...

Thank you very helpful. I did not know that fining agents also helped with tannins. I also like the long handled spoon idea. Much easier than ranking off before pressing.

Last fall I got the last minute opportunity to purchase some Merlot grapes from Red Mountain AVA if I picked up the grapes that day. Needless to say I had no plan or research. The grapes were in very good shape and fully ripe with brown stems good taste. My batch has finished MLF. The smell...

Thanks!