Recent content by Wild Duk

PH 3.06. TA .69 I imagine the ph will rise a bit during fermentation. I'm not sure what's ideal for a Sauv Blanc. Just know they tend to be higher in acid. And as you said, most bacteria don't like ph values that low

Yep. That's pretty much what he said. He also mentioned putting the wine thru malo, however I didn't think that this variety usually did? Thoughts ...

It was a 2015 harvest Sauv. Blanc. The starting brix was 22.8. I emailed the owner of the company and he said that it was indeed oxidized, as they don't sulfite their whites,meow ever it will fall out after fermentation is over and should clear up...

Fermentation is moving along good. I have the temp low, 60' so Brix drops, although slower.

I know that O2 is good for a fermenting wine. Anyone ever use one of these on a white while it is fermenting. You can get a good whirlpool going I assume introducing lots of O2.... Thx

I just thawed a bucket of Brehm Sauv. Blanc and it's looking a little dark. I've done these in the past and never seem this brown. Obviously I'm going with it but has anyone experienced this before??

I just pressed by Malbec from WGD. SG.998. I added all the skins to a pail of Amarone I picked up last week. Not sure if it's a good blend, but we will see. If anything it will make an OK juice pail much better. I know this pail is inoculated with 1118, but I'm hoping the BDX yeast from the...

I'm about 7 days into my fermentation of Malbec grapes from WGD. I added about 40g of tartaric but I also added some water to bring down the brix a tad. I didn't measure TA but after addition, PH was 3.4

I will be using 100# of pressed Malbec grapes and put them in a Amarone juice bucket that I have ordered. We we see how this turns out. Hopefully give the juice bucket the extra body that they usually need.

Ok thx. And it's 2 additions at 1g per gallon of must, right? So I'm fermenting 10gallons, 50ish # of crushed grapes. So should I add 10g first addiction and 10g at 1/3 completion, or should I aim for what my final pressed must amount would be. Maybe 6.5 to 7 gallons....

I'm staring 100# of frozen Malbec grapes. What is the difference between using Fermaid K vs O. Is one better that the other. Thx

Frozen Malbec grapes

I'll be making some Malbec in a few weeks. Trying to figure out which One to buy. Anyone know the difference or suggest another one... Thx

I'm just ordered a pail of Amarone from Musto Bella. I plan to ferment this on some fresh pressed grapes from a Malbec I'll be making. I have a few questions as I've never messed with these type of juice pails. Are they pre innoculated with yeast. Should I plan on pitching fresh yeast or will...

I live near Atlanta. Was this being picked up or shipped ?