Recent content by whackfol

Also consider 300L econo tanks from GW Kent in Windsor. I moved from the Italian VCT to them and like that the thickness of the tanks is better and they have a triclover fitting at the bottom. I have never seen the Spiedel so can not compare. Check the thickness though. The 300L can be...

My batches are about 60L (I use 50 - 55L barrels). I wait until all my wines are ready for MLF, hydrate and divide the hydrated mixture. It's far easier than trying to parcel out small parts of a gram. Because of the short shelf life after opening and because my season is over for a year, I...

I have no idea about the efficacy or peril of adding later. However, unless your wine is deficient in nutrients, I doubt the addition is necessary. Until about 10 - 15 years ago, I never knew their was either a hydration or nutrient additive for MLF. I just added the dry bacteria (Viniflora...

Any update on the accuracy of Aimtabs or alternative? Are they the same or equivalent to Clinitest reducing copper test? or I noticed that Vinmetrica now has an RS test. Anyone tried it? I am concerned with the cost per test. I have the first version of the Vinmetrica which tested only...

I urge people interested to read Ben’s paper. Fermcalc uses a single factor as does the previous poster. There is no single accurate calculation. Understanding the factors and the calculation will help you understand the limits of the calculation. I send most of my wines out for testing...

This site has some great readings about Winemaking. The following link takes you directly to the conversion table and discussion of the conversions factors Ben used: http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

Norcal, agreed. It has been a while since I used carboys and I wanted to make an SO2 addition. I could not find the reference one for 3G and could not read the bottom with the carboy full. Just knowing what the manufacturer considered the "3 gallon" to hold from the mold was all I needed...

Thanks for your effort. I found my reference carboy. FWIW: Italian carboy, 3 gallon on box, 11.4L in mold, 11L just above shoulder, and 11.75L 2 inches from top. Not sure where they measured the 11.4L

Anyone know with some degree of accuracy what the volume of a "3 gallon" carboy is to the bottom of the spout? I'm fine with liters or gallons. Alternatively, do you know the liter volume printed on the bottom of the "3 gallon" carboy and what height they are measured to on the carboy? I...

Pay attention to the weights. In my case the 5g sachet has 2g SO2. Contrary to most advice, I do split mine but only in half. I usually overshoot and it works out. The math is so easy. 2g = 2,000 mg = 2000 ppm in 1 liter. To figure what you need to add, just multiply the ppm’s needed by...

I don't make many whites, but part of my post fermentation addition is Lysozyme to stop ML. Absent a secondary fermentation, I'd have to question whether you got all the CO2 out during your degassing.

I have no solid data to support this reply but this works for me: First, I like my post MLF red wines aged in barrels regardless of the oak available (new vs used). Aging in barrels does come with the demand to be vigilant and closely monitor SO2 and top up, but the result is worth it. For me...

I assume these are part of the Lanza/Musto/Pinto partnership. If so, I have tried the clone 8, 169 and Koch packed under this label at LV. I never made all three in the same year so I have no ability to compare the clones. I can say the Koch the one year I purchased it was very tanic and it...

Be careful with your assumption that by adding 1g/L TA the pH will go down by .1. pH is not a linear scale. The total acid measurement is more linear. However, again relating the two in any way other than directional can create trouble. If you are going to use pH (and I do also), my...

Batonnage (with a caret over the first a) is the stirring sur lie is just on the lees