Recent content by SovereignSons

that's generally how i'd do it, yes. in fact, i'd go so far as to say that all filtration should be completed before barrell-aging. but that's just me.:d

filter pumps like the minijet and superjet don't use any chemicals, nor do they affect the taste. it's simply a pump that draws your wine across filter pads that let the wine through but not sediment (in varying degrees of particulate size depending on what "mesh" filter you're using). i've...

yeah, the superjet is a godsend. i scored mine from midwestsupplies.com for $330 last year. i love it. plus, i not only use it for filtering but i'll use the pump by itself to rack. it's marvelous.

did you add malolactic cultures? MLF can round out your acids pretty nicely, and you're probably early enough yet that the wine has enough nutrients in it to effectively convert.

if the price was low enough for it to be a real bargain, i might go for it. but it sounds like a pretty standard market price, so it's not like you're missing out on a huge opportunity if you wait until you have a press and have a better idea of how to do grapes. all things considered, i'd...

LOL, sorry I didn't literally mean "old." I just meant "any type of pectic enzyme" as opposed to the Lafase HE Grand Cru specifically, as Wade had previously recommended to me. You know, like "oh, you can do that any old way."

you're saying probably i should use any old pectic enzyme? my hope is to keep back-logging more and more each year so i have nice vintages a few years down the road--i can definitely taste the difference between the 08 now and when we first tasted it. but we don't have access to the best...

Hello again. You recommended the Lafase HE Gran Cru enzyme, but the manufacturer says it is for reds that are intended to cellar. I and my partner in crime usually start drinking it within the first year of being bottled, and I've already consumed 90% of my '08 and 50% of my '09. Should I...

I've never had any problems with light color, body, or haze. But I suppose it can't hurt to start adding enzyme, and if it'll cut down on the plunge time that's a good thing as the wine will make it into the carboys more quickly. Thanks for the info. :b

Enzymes? Such as? We sulfite at the crush/destem stage, add yeast the next morning, and that's when the 10-14 days for us starts. ML cultures get added once we press and transfer to carboys. As far as the term "must" goes, I thought that referred to the solids/liquid pre-press mixture...

Your primary is must, correct? My understanding is that the disadvantage of pressing and going straight to secondary after only a few days is that you won't extract the full color and body from the skins. Regardless of how long it takes for primary fermentation to complete, I continue to...

Hi guys, this will be my 7th year making wine from grapes and I decided to try my hand at a Bordeaux-style (or Meritage-style I guess) blend. Problem is, my grape supplier doesn't have Cab Franc, Malbec, or any of the other tertiary players available. My plan is to go with 75% cab, 17%...