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Winemaking Talk - Winemaking Forum

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  1. V

    Ready to give up; what's wrong here?

    I went to a local vineyard last year to harvest cab sauv and cab franc on September 20th where they have enough vines to produce about 2 tons of grapes. I noticed that their berries on the west side of the rows were also mostly shriveled. So it seems that even the pros suffer from the same...
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    Ready to give up; what's wrong here?

    Correction, I had to reread that article, sorry for the misinformation but apparently BSN makes grapes unusable but sunburn and dehydration will not. Glad you pointed that out, I'd hate to misinform anyone.
  3. V

    Ready to give up; what's wrong here?

    This is a really interesting page I read that explains the various reasons for berry shrivel. One thing of note is that grapes are still usable in wine if the berry shrivel is due to bunch rot necrosis, while the other causes tends to make them unusable...
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    Ready to give up; what's wrong here?

    I've got some 6 year old Zinfandel vines here in Murrieta, CA, a few miles away from you. I've had similar issues every year with them, my understanding echoes what Snafflebit said that Zinfandel is difficult to grow due to the issues it is prone to. I have an equal amount of Merlot and Cab...
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    Bulk aging vs. bottle aging

    Very cool, I'll check it out, thanks!
  6. V

    Bulk aging vs. bottle aging

    From what I've observed, blending in other wines tends to mellow out strong characteristics of the primary varietal, which is why a wine labeled Cabernet Sauvignon will contain under 25% of a couple other varietals, like Merlot and Cab Franc. I find that these types of blends tend to be the...
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    Bulk aging vs. bottle aging

    I wouldn't say it's a "problem" but rather it can be viewed as a negative aspect of bulk aging longer assuming you don't have extra to top it off with. The wines I've chosen to top off with have always had a positive impact, but if you don't want to introduce other wines because you want to...
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    Bulk aging vs. bottle aging

    Thanks! Yup, good call, I too use 750 ml wine bottles and top off with them each racking, but once I've created a large amount of air space in one of those bottles I need to drink the rest otherwise it will oxidize quickly, so I usually only end up topping with other wine on the last racking...
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    Bulk aging vs. bottle aging

    In my short time making wine from both kits and grapes, the most significant reasons to keep wine in bulk aging have been: 1. CO2 removal. I bottled my first kit too early (15 days after secondary) upon following the instructions. This resulted in a wine that was overly tart (aside from the...
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    Wineries near Carlsbad CA

    I highly recommend Orfila winery in Escondido. The wife and I were members for several years when we lived in the area. They also have a tasting room in ocean side which is just a couple exits north of Carlsbad off the 5. I live in Murrieta now, just north of Temecula and I will second...
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    Other FWK Primary Fermenter

    Great, I'll keep an eye out for it, thanks!
  12. V

    Other FWK Primary Fermenter

    No, way!? Small world! Well thanks for putting it out there, very informative blog of the entire process and great to have someone with experience confirm the claim these kits are marketing.
  13. V

    Other FWK Primary Fermenter

    I hear ya, I've got a Cab Franc kit sitting in bulk aging on extra oak for 8 months now because it also has the kit taste so I'm experimenting with the idea of oaking the taste out, however, I just tasted it a few weeks back and my experiment sadly hasn't succeeded. So pretty soon here I'll...
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    Other FWK Primary Fermenter

    That's great news, honestly never heard of those before, so I just looked up FWK and found this text in the page 2021 Finer Wine Kits – Barbera in Detail – Bryan's Wine & Beer Making Site: "FWK are not pasteurized, so they are not shelf stable! They must be kept chilled or frozen prior to use...
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    Other FWK Primary Fermenter

    Yeah sorry I should have been more specific to the original posters question, as I'm thinking in terms of fresh grapes but they were asking about kits. Here's 120lbs of fresh cabernet sauvignon and 120 lbs of cabernet franc grapes which yielded a little over 6 gallons each after press, but I...
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    Other FWK Primary Fermenter

    You certainly could be right, I'm not an expert, still learning from mistakes. For a little more background, the must started at 1.094 SG, I gave it Yeast Nutrient at 1.062 SG and the secondary ended with a final of 0.996 SG. My rule of thumb has been to add Yeast Nutrient when SG reaches 66%...
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    Other FWK Primary Fermenter

    Assuming your making a 6 gallon kit, a 7.9 gallon bucket in my experience will push all the way to the top if you have skins, so you cant leave the lid off, plus the CO2 will cause the wine to splatter out of the top of the airlock if you used one, creating a puddle in the top of your lid and a...
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    Unexplained sudden wilting 3 year old Merlot

    Great article, nice to see an explanation as to why the bag says not to apply above 85F. Yeah I've stopped using the oil because it said it was only effective against powdery mildew, hence the grape leaf rust. It was effective on powdery mildew as a corrective measure, rather than just...
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    Unexplained sudden wilting 3 year old Merlot

    Yeah it's very arid here, we don't get much rain at all so irrigation is always necessary. Right now my watering is every Monday and Friday so I really never let them dry out much, except maybe by Thursday, but that makes sense that doubling the water per day doesn't necessarily mean the plant...
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    Unexplained sudden wilting 3 year old Merlot

    Well yes and no, the feedback I received did encourage me to pull the vine but I came to the conclusion on my own based on the cost vs benefit of keeping it or removing it. From what I've been reading you do have a point that it was likely too late if it was Phyloxera, but I also needed to know...
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