Recent content by Samthedionisian

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

  1. Samthedionisian

    How do you punch down?

    My dad always did 3 times a day from beginning to the end and pressed once the cap had totally fallen, or at least a puddle of clear wine was at the top. This year in the Willamette Valley was a good sunny and relatively dry one and the fruit came in looking pretty good. The juice was probably...
  2. Samthedionisian

    Racking question

    I'm sure Dionysus would appreciate that. Yeah, there is usually a small amount of good wine that is not worth trying to get in order to ensure you dont get too much lees. That or just mark a bottle that you know will be cloudy.
  3. Samthedionisian

    Basket press hydraulic fluid

    Thanks. I don't have a manual for the press and it was bought something like 20 years ago so I'll try contacting the manufacturer.
  4. Samthedionisian

    Basket press hydraulic fluid

    About a month ago my wife and I were attempting to move a large basket press out of our winery. The central threaded beam is taller than the doorway opening so the only way to do this is by very precariously tipping it back with one person bearing most of the weight and another steering it. It...
  5. Samthedionisian

    Malo causing too high PH

    Thank you all for the advice.
  6. Samthedionisian

    last minute damage control

    This year I have inherited a 4 acre vineyard of tightly spaced pinot noir, or perhaps I should say I have inherited 100% of the maintenance of it after years of it being split amongst 3 people. A lot of things came up that distracted me from vineyard work this year. While most vineyards with...
  7. Samthedionisian

    Malo causing too high PH

    I inoculated my '17 pinot with malo on 7/12. The PH was already around 3.8 for the 14 barrels inoculated. Now they are all around 4.0 - 4.2. I read that acid additions should be done before fermentation, but there wasn't any description as to why. There is little to no free so2 right now because...
  8. Samthedionisian

    Winery temps during MLF

    Thank you all for the replies.
  9. Samthedionisian

    Winery temps during MLF

    I use a small, cramped space as my winery. With spring in full swing, I am expecting malo to start soon. My concern is my ~200 gallons of sparkling base wine. Should I be concerned with the increased temperature from the MLF? I have an air conditioning system which I will use when it is time...
  10. Samthedionisian

    Harvest help?

    We've gone the friends and family route in the past. It's not worth the trouble in my experience. People are thinking of it more as a fun outing, and expect us to be social with them, which ultimately causes their "help" to be more of a detriment and a distraction than anything else. The last...
  11. Samthedionisian

    The dreaded banana smell

    Thank you for the info. Perhaps the yeast is the culprit. It was a wild ferment, so I have no idea what strain of yeast it is. Hopefully you're right, and going through malo will help reduce the problem. Thanks again.
  12. Samthedionisian

    The dreaded banana smell

    Yes, I do ferment outside until it gets too cold. It all depends on the space I have to work with really. I've used the fish tank heaters for years. This banana thing hasn't come up with my pinot before. It did with riesling in like '12 or '13 but never pinot. Now Im just concerned about how to...
  13. Samthedionisian

    The dreaded banana smell

    I have been waiting until after malo to rack. When should I add so2 for the isoayml acetate if I am waiting for malo? If I am talking to a potential customer, I tell them it is a preferred style. If I am talking to anyone who knows anything about winemaking I tell them the truth. I have a very...
  14. Samthedionisian

    Smelly bungs

    Not a bad idea but what about the inside of the hole?
  15. Samthedionisian

    The dreaded banana smell

    One of my '17 PN barrels has that unmistakable smell of bananas and its pretty blatant. I remembered vaguely that it was a bad sign so I looked it up. I do cold slow fermentations so that might be the culprit. I use 1 ton fermentation bins and use fish tank heaters to heat. Over the course of 3...
Top