Recent content by ttaje16

In years past I have gotten the grapes the first or second week of September and was told the juice bucket would arrive end of September or first week of October so I would think the timing would either work out pretty close or I would need to freeze for a week or so. I figured the used skins...

I have a similar question to a previous post but slightly different. I have ordered lugs of Grenache and Tempranillo grapes along with a juice bucket of Syrah (Syrah grapes are not available in my area which is Edmonton Alberta). The juice bucket is supposed to arrive after the grapes, so I am...

I am hoping that it comes apart rather easy so I can clean it better. Want to get the roller in the sink because all attached it might be bigger than our tub haha

I ended up picking it up. The thing is a beast but should be way better than me trying to use my hands and a potato masher. Did 8 lugs like that every year for the past 4 years and it is not fun. I like the idea of the mesh below the crusher. I usually use a milk crate to separate the stems but...

I am looking to get a crusher before the upcoming season and because of where I live (Edmonton, Alberta) none of the local shops carry any so I would be paying high shipping costs etc. For the first time I found someone selling one on a buy and sell and I am wondering if anyone had used one...

If you follow the Italian center on Facebook they usually advertise when they are putting in the order. They will call when it arrives which obviously varries each year depending when the grapes are harvested. You really want to get down to pick them up the same day or as soon as possible. Here...

From just south of Edmonton, The Italian Center in Edmonton brings in grapes every September from California. I got Cabernet and Merlot this year, which I also did a saignee rose.

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.

Could also try to put the skins in a mesh bag with some type of weight to bring it down.

I got the exact same one! I am also using my BBQ probes in each bucket, it runs on Bluetooth and I can check the temp right on my phone. Have alarms set incase it gets too warm.

Luckily I already have one, not sure how many more wine making tools I will be allowed to buy haha

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? Thanks