Recent content by salernovic

I too, don’t like to add too much so2 during barrel aging that is why I bottle at 12 months with about 7 months of oak aging in a 100l neutral Hungarian . I just bottled some Spanish montsant carignan. One month in bottle and it tastes sharp and acidic with little oak. Not anywhere near what I...

I’m glad you’re liking the results with your must From spain. I really like my Tempranillo as well . That has been in barrel for 7 months and i bottled it in late August. I remember as soon as I pressed it it was metallic and super super dry and tannic. Now it’s completely different . I suggest...

6 oz a day. I go 4 days with a bottle Sunday about 10 oz. If my dad is over, we finish the bottle

Yea I agree , the tannin is there. I recall tasting the Tempranillo right after it went dry and remember detecting a metallic taste in my mouth. I’m guessing it was the tannin . That flavour is gone now but there is no comparison between glass wine and barreled wine. I did a side by side with my...

I’ve been following the progress of your montsant merlot and Tempranillo since this year I’m going to try Charles merlot for the first time along with grenach , carignan and Cabernet Sauvignon. I have the 2016 Tempranillo in a 100l zemplen barrel from Hungary now and plan to leave it for 9...

Ph I meant

So the hydrometer showed 0.998' just below the 1.000. I guess that's not too bad.I tasted what was supposed be a bad batch of Zinfandel that I blended with some good Alicante to deepen the color since the Zinfandel was looking more like a dark rose even after 7 days of skin contact and tasted...

I'll take a reading with the hydrometer tonite. Yes I did look at the video on how to sulfites wine using the 10 percent solution, I did everything perfect to the millimiter. It actually does not taste sweet , just a little bitter but I can tell it's going to taste good in a year. I just do not...

It's a Barbera Syrah blend with a ph averaging 3.7 or so, I have 4 carboys. I added the so2 following the 10%solution method trying to get the wine to 60ppm since I did not add any to the must after crush. Racked it after 7 days and then after 44 days( November 12th) the meta I added probably on...

It's a Barbera Syrah blend with a ph averaging 3.7 or so, I have 4 carboys. I added the so2 following the 10%solution method trying to get the wine to 60ppm since I did not add any to the must after crush. Racked it after 7 days and then after 44 days( November 12th) the meta I added probably on...

hello again everybody. I'm just wondering if my wine is going to finish converting the residual sugar left in it. I sulfites the wine and by using accusing I'm getting a reading of 50 to 60 ppm. Used clinitest tablets to measure residual sugar (after sulfites addition which happened a week ago)...

Thanks, that would mean leaving the barrel in a place where the temperature is over 20 degrees Celsius I suppose . My cellar now in November is showing 16 but we ve been having s warm November here in Thunder Bay ontario. Would that difference in temperature stop mlf ?

hi there, I'm kinda new to winemaking so bare with me. Just wondering when to inoculate with malolactic bacteria when aging in barrel. I do not own a barrel yet but looking at a 50l one Hungarian oak that I can order here in Canada. Do I need two barrels for racking or I can get away with one ?