Recent content by SpecificGravity

Hey Gwand. Check out the vino Superiore website for some tips on the barbera. They help me out with the expected acid for the grape. www.Vinosuperiore.com

I buy those grapes all the time and absolutely love the wine I make with them. Sent from my iPhone using Wine Making

I have used Vino Superiore many times. Let me know if you still want feedback on the grapes. Sent from my iPhone using Wine Making

Sent from my iPhone using Wine Making

Sent from my iPhone using Wine Making

A rule of thumb for MLF is 4-6 weeks at the right temps. The best way to check though is to perform paper chromatography.. It is a very cheap kit you can buy from just about anyone and it takes 10 mins to set up. My wine turned out amazing from those grapes. I used those same cab grapes...

Hi John, I just saw this post as was wondering If you need any other help. I have fermented the Vino Superiore grapes before and am getting ready to do it again this spring.

Thanks for that.... I'll keep this in mind moving forward...

Hi all, I have a general question regarding time length of fermentation with grapes. I know professional wineries ferment for 10-14 day. I can't seem to get mine that long in my cellar and would like to try. How do they accomplish this?

Hi Everyone, I think I may have a problem... or not.. I innoculated my sangiovese after pressing and racked off the lees way too early (3 days after press). I moved to barrel and my MLF progress has dropped dramatically. The temp is cool in my cellar (60degrees). SHould I re-innoculate...

Vino Superiore grapes So.... After all the conspiracy theories that this is a big marketing plot to fool people into paying a premium for grapes, I can now speak from experience. The wine is AMAZING! This is the best wine coming out of MLF that I have ever tasted in my cellar. Numbers are...

I must ask.. What is Skeeter Pee?

This is a perfect statement!!! Well said Sir.. That is exaclty right.. That was the reason for the purchase. I noticed the white. According to the presentation, that varietal was brought in like that so that you can co-ferment to make a traditional chianti blend. In the traditional...

Hmmmm....$50 per gallon. One bucket was around $155 dollars and is 5 gallons of must. I use enzymes and so I should get out 3.5-4 gallons of wine. So i guess if you look at it that way, maybe pricey relative to juice... but they are all DOCG and certified organic grapes from Tuscany...

The freezer would probably be the dryest place, but do you have a problem with viability after it is thawed for use?