Recent content by spinelli01

Maybe I will let it age and see what happens! It's all a great experiment:-)

That is pretty cool about further inoculating the vines! I wish I grew them but the vineyard is a really good one! I did not wash them and they were only a day behind the other two buckets! All three are in secondary fermentation! What is interesting is that the wild yeast has a TA of 8 and pH...

I made 8 gallons of Sangiovese from frozen must last spring, and i am going to bottle it this weekend (hopefully). I am having a bottling party and was hoping to bottle it! The pH is 3.34 and the TA is 7. It tastes a bit astrigent. Is this a young wine taste or should i reduce the acid? Please...

I completely agree about the laundry room:-) I am going to ask Santa Claus for a Wine Cellar! Or I can get rid of the laundry room all together! Who needs clean clothes!

Ha! If only I could have a room devoted to fermentation! It is a 6x9 laundry room, so at least they are clean yeast! The fermentation with native yeast seems to be a trend these days, especially in CA (from what little I read). Since I live in WA state, new the vineyard, picked the grapes myself...

Good to hear! There is not much out there but I heard if you have good pH, acid and sugar numbers, it should work out! So far it seems to be keeping up with the other two fermentations. It is a gorgeous deep purple!! I'm treating it the same as the other buckets with the exception if the...

I had the fortune of picking the left overs on the vine after this vineyard filled it's contracts. I have 20 gallons of syrah grape must and decided to experiment. I have 10 gallons fermenting on VR21 yeast, 5 gallons on VRB yeast and 5 gallons fermenting naked on wild yeast. Of course, the 5...

Thank you!

I used frozen must and they recommended not adding SO2, but I did add about 10ppm at the beginning of alcoholic fermentation. I tested for SO2 prior to MLF and it was less than 5. I have a feeling it is the sluggish White Lab MLBs. Just ordered Lalvin Bacchus. I'm going to rehydrate Bacchus...

Thanks for the heads up on White Lab MLBs. I ordered some Bacchus and will add to wine!

I used White Labs Malolactic Culture http://morewinemaking.com/products/white-labs-malolactic-culture.html Here is their range for tolerance pH tolerant down to 3.0 Low temperature tolerant down to 55F Alcohol tolerant to 15% abv Free SO2 should be less than 10ppm

pH and SO2 are within normal ranges. Temp dropped a little (closer to 60 degrees) when I was out of town. I have a heating blanket on it now. I've been stirring the lees twice weekly. I saw lots of little bubbles in the neck of the carboy and going through the air trap, and now I don't see...

Has anyone used Go Ferm or another yeast nutrient to help in a stuck MLF? I can order the Optimalo online, but I have Go Ferm on hand right now. I've pretty much done everything to help the MLF process, but it stopped producing bubbles about 2 weeks into MLF. Chromotagraphy is still showing...

I hope we are talking about fresh/frozen grape must and not kit wine must, as MLF should never be done on a kit wine. Yep. Definitely a frozen grapes and not a kit.

Ok. Great! Thanks. I actually just called the manufacturer of the oak spirals, and they said the same thing. No need to sanitize of clean. Thanks everyone