@GSMChris do you tie the canes to the catch wires? Maybe what you are growing Is well behaved. I grow Cab Sauvignon on something similar and all the canes flop over toward the downhill side because they are so heavy. I even use catch clips.
I really must try egg white fining.
I have a few bottles of Cab Sauv that still have the seed tannin bitterness on the end of the palate and I wonder if egg whites are the secret. I can sacrifice a bottle to the cause. The bitterness is greatly diminished from when the wine was young, but I...
I used to be very paranoid about oxidizing wine during racking. I use carboys and very carefully avoided any unnecessary exposure. This made racking a ***** because that means I need to have a few empty carboys at the ready. I have recently started racking into a bucket, adding my K-meta or...
I have had carboys turn into volcanoes simply by moving them. But it ususally takes an hour for it to happen, just enough time to leave the room and come back to a mess.
Like everyone else, I say wait if you can. I think there is no fixed number for what bitartrate drops out of wine. It will depend on how much potassium is in the grapes.
Also, was your sample degassed before testing pH? CO2 will throw off your measurement.
I am doing the winemaking by Lake Tahoe. We had a great Thanksgiving with the family. Lasagne and garlic bread. No one complained about dry turkey this year. I made a Libby’s pumpkin roll because I insist on SOMETHING being traditional LOL. I saw a coyote gnawing on the frozen lees the next...
Once again, time is my friend. The blackberry wine is getting better. I notice much more aroma, and a smell that I associate with Kmeta additions has mostly disappeared. All these problems may be due to bottle shock. I just don’t know, but I am learning to just forget about the wine and let it...
Racking the port off gross lees. Incredibly I am still seeing bubbles. I am not sure of the source yet
Not worrying about oxygen like I used to. And what a glob of lees!
The 2023 pressing is done! I got ~50 gallons of wine this year, a very good amount considering the trouble I had with the grapes.
I woke up to Port wine all over the workshop floor. The airlock has overflowed twice now. Stopping a ferment at 6 Brix is difficult.
The port tastes good and now I...