Recent content by SethF

Everything I have red indicates that: Reds need significant O2 during AF for most, if not the the entire AF. Whites or Roses will benefit from 02 during the first few days of AF, but that further exposure should be minimized. My issue with this is that I run a cold and slow fermentation on my...

Thanks! How are you sparging your bottles?

I have now read all of the posts with the word Argon. Can anyone: 1) Walk me thru their process of sparging fermonters or carboys prior to racking, and do you also fill/top the container you are racking from? 2) Walk me thru their process of sparging bottles prior to bottling? 3) Comment on the...

What are you using to write on the bottles?

I use Nomacorcs as well. I would inquire of the company as to their recommendations relative to upright vs. side storage. I think their specs on O2 intake are based on side storage. While I realize they are manufactured, and am aware of the materials used, because they are a natural material, I...

Thank you. No sur lie stirring for you? When do you rack following MLF completion? Why not start the oak process asap?

Impressive reply, certainly appreciate it. I have been reading up on this, and every other subject, for the last year or so (not as much as you) and it appears that co-inoculation is significantly safer relative to the risks with sequential. Worth trying, but a touch worried. I have...

Thank you again for taking the time. So either innoculate at or about the same time as primary starts, or wait until dry and racked off the gross lees (which is only what I have done in the past). Which do you prefer?

Thank you for that quote. When does the Prof Toit ( ;-)) recommend innoculation?

And next year I am going to try and co-innoculate towards the middle of primary and see how that goes.

I stir all the time, GENTLY, to make sure the bacteria is not buried. never have a problem with MLF completing. I believe it helps with mouthfeel as well etc. Sur lie and all that.

John- Can you please provide a link to the ones you prefer?

You also want to run MLF as a late spontaneous MLF in the bottle is disastrous. Think fizzy wine at a minimum, think popping corks and exploding bottles at the worst. OR, look at inhibiting MLF. Lysozyme and appropriate PMBS: https://winemakermag.com/technique/407-its-lysozyme-time Buy Daniel...

Is it the food grade Brute? Fill with hot water, one step cleaner, and you should be fine.

Where did you pick this up, if I may ask?