Recent content by TCPT18

probably the first patch was raided by a squirrel or other critter who dropped one during the great escape!

I like a 50/50 mix of French med+ and American med to heavy toast. I use cubes and add about 2.5 oz to each carboy.

All goid options. Love when I get 1-2 to help. Makes it much more enjoyable. Otherwise when alone I challenge myself to fill and cork at the same time. Get a rythmn going and test my limits. 2 bottles before I need to pause and reset? 6? 10? A case...self challenging goofiness.

New item by Susan Hammond Mandi Mae... with her new monkey

Great advisr...thanks

look forward to your report when you test them... And what you decide to do if anything post bulk aging...

Wine view...it can be a challenge howerever I really like the outcome when it completes and gives a nice round full feel to the wine. Give it another go. It can be fickle and acid, temps, ph etc can all impact MLF process and completion. But it can b e managed with some good research and...

AR324... I had some non kits that were going through MLF. I like what MLF does to a red wine. My thought was that with the grape solids there would be a more aggressive malic in the blend and would respond positively. So it did indeed give me a good mouthfeel however the acid balance became...

I would agree that the end product post MLF was very flabby and flat. I would agree it was soft with a nice mouthfeel but as noted generally out of balance. Will let you know how it came out in a few weeks.

That is what I did today. Doing so incrementally so I don't over acidify at this point. Thanks for your input...

I had posted in another thread about putting my FWK reds through MLF. Thought I would follow up. I started a Cab Sav and Bordeaux fall 2021. Fermentation went well and as I was putting other juice buckets through MLF I thought I would do so with the FWK. The MFL was challenging but it did...

For the past several years I have been making 18 gallons of 3 different juice buckets or FWK. Ferment in 20 gallons (should go bigger but it's what I have). Rack into 2-6 and 1-5 gallon carboys ea pending loss to skin packs and lees. This allows me to drink some after 1 year and keep the rest...

I've made green tomatoe wine wine that tastes very similar to vinho verde...

I made a small bucket press to manage the skins in these kits. Probably not as good as a fruit press but definately better than by hand. I kept pre press and post press wines separate. I am now trying to decide if I should mix them together before bottling or keep them seperate and bottle...

Fun video...