I know a bit off topic, but does anyone have a DIY crusher / Destemmer they care to share pics of? I am currently using a milk crate and a potato masher and it is really too much work, but not about to pay the price for a new one.
I pitched the yeast for a batch Merlot and Cab 2 nights ago and would like the temp to get up to 86° then bring it down a bit to finish to extend the fermentation. What does everyone use as their "temperature"? The cap is obviously warmer, so is that the temp taken or once everything is mixed?
I am currently adjusting the must of a rose wine I am making (saingee). The question I have is should I let it settle and remove any sediment?
Is there benefits to leaving it in and just keeping it in suspension during fermentation?
With all the stirring from degassing you will get some cloudiness. It will settle with more time. I did something similar this winter (different kit but used the 4KG grape pack). After EM and sulphites I let it sit a couple days to settle any solids racked it and let it sit for i believe 3...
Another question for everyone:
Once the wine has completed the fermentation processes and the wine is in carboys for bulk storage with some oak cubes, how often if at all would you lightly stir the wine? Does stirring it occasionally help integrate the oak better?
Hey everyone, I am looking for a bit of guidance on my wine making process.
The plan so far:
Because I live in Edmonton Alberta, I cannot be picky with what I get for grapes. The local grocery store imports them from the Lodi region (I believe). I will have no clue what condition they are...