Recent content by whistledown

The Malo culture I ordered is good for 250 litres, I have 50 litres. Should I use all of the culture or just a portion of it. How do I know when it has completed.

I ordered the book today. looking forward to it.

Thanks all there is some fantastic info in your posts. I take my beer brewing very seriously but have been doing it for a long time. This is my first foray into wine and with time and knowledge will do the same. Can you recommend a good book, beginners guide. Thanks again.

I haven't added Malo bugs but it seems like a good idea to re-inoculate with a yeast starter and add some then. I will look into getting a lab test. What type of lab would do this?

The temp is currently at 24 deg C with no sign of CO2 bubbles. My last sample looked as though the wine was starting to clear indicating fermentation has stopped. Good point about the calibration factor. When taking that into account the gravity would be 1.0005. I have been brewing beer for...

The yeast nutrient says "This Yeast Nutrient is a blend of vital minerals/nutrients that aid in yeast activity during fermentation. (Zinc, Phosphorous, Potassium and Manganese)" Yes I have a hydrometer.

I am from VIctoria in Australia

I added a yeast nutrient at the rate of 1g / 5litres at the time of pitching the yeast. The only thing is I the nutrient I added is what I use for home brew beer yeast. I assumed it would be the same thing, now I am not sure. There are no off smells

I have been fermenting my first every batch of red wine from local grapes (Shiraz). The fermentation has been stable for the past 2 weeks at about 1.003. Unfortunately I did not take the original gravity reading. The fermentation has been controlled at a constant 24deg C. The yeast I used...