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Winemaking Talk - Winemaking Forum

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  1. C

    PH during bulk aging

    Does PH drop during bulk aging a red wine ( about 1 year old)? My Ph started at 3.65 a year ago and now it is 3.45. Thanks
  2. C

    Can you tell me what is floating in my wine?

    I used Avante yeast wich is supposed to consume 30% of malic acid during AF. The MLF was going good for about 3 day then it was barely visible..and i racked it the 4th day and filtered the wine 150 micron and sulfited it.Now about a week later the sediment is showing up again. The wine is from...
  3. C

    Can you tell me what is floating in my wine?

    At the time the wine was going through mlf...i was not sure so i racked it. Now a few days later i have the same thing going on. Is this due to MLF? Would mlf happen even after I racked and sulfited the wine? The MLF bubbles are not visible anymore.
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    Can you tell me what is floating in my wine?

    I racked filtered and sulfited the wine ...the stuff showed up again. I took some pix today.
  5. C

    Can you tell me what is floating in my wine?

    Wine is 2 weeks old and it was going through mlf for 4 days. Smell and taste good, ph 3.44
  6. C

    Can you tell me what is floating in my wine?

    I noticed there is something floating in my red wine.Can you tell me what is it and if i should be worried? Thank you!
  7. C

    Red wine racking

    Is the lees taste going to be noticeable once i rack after mlf ?
  8. C

    Red wine racking

    Hello, i am doing a cab /merlot and currently going through mlf.Today, after 4 day of mlf and about .75 inch of fine lees sediment at the bottom i noticed the wine has a pronunced taste of lees/ yeast. At this point should i rack the wine ?(this would be the second racking).The mlf seems it has...
  9. C

    Making sweet red wine

    Given the option to perform MLF or backsweet which is the preferred option to make the wine more approachable to the general non heavy wine drinkers?
  10. C

    Making sweet red wine

    Do i have to inhibit MLF in order to avoid bad smells?
  11. C

    Making sweet red wine

    How do i accomplish the last two options?
  12. C

    Making sweet red wine

    Grapes..blend of merlot and cab
  13. C

    Making sweet red wine

    So i cant do MLF and add potassium sorbate without a rotten egg smell.
  14. C

    Making sweet red wine

    Hello this is my first time making wine from grapes and i would like to make some red wine that is not dry. I understand i need to ferment to dry and add potassium sorbate to stabilise and then add sugar. I also plan to perform MLF prior and i did not find a way to backsweet (without using non...
  15. C

    Help with PH during active fermentation

    Starting with day 2 of the cold soak i was performing readings and adjustment which took some getting used to especially since i added tartaric acid and nothing happened to the PH. Since i started the fermentation at 3.43 would the PH post fermentation would the ph stabilize at a lower or higher...
  16. C

    Help with PH during active fermentation

    thanks for all the support
  17. C

    Help with PH during active fermentation

    so i am under the understanding that PH fluctuates during fermentation due to CO2 and that the PH reading get skewed as well. Since i started the fermentation at 3.43 i am assuming that once fermentation is complete i will be at at 3.43 maybe higher.
  18. C

    Help with PH during active fermentation

    Thank you !! On a different note i plan on pressing on Friday in order to avoid high tannins and have a more approachable wine. I am assuming the FG will not get down to 1.00 ( fermentation will continue in a demijohn). Any issues with pressing early?
  19. C

    Help with PH during active fermentation

    I will recheck it tonight by following this method. ( i did use a strainer but did not blend it). If the ph is outside the 3.2 to 3.4 should i make any adjustments now as it still fermenting or let it complete the fermentation and adjust the PH prior to MLF?
  20. C

    Help with PH during active fermentation

    Hi i am new to this forum and new to wine making and i need your help. I am making some red wine (24 gallons of Merlot/Cab). and I have noticed that my PH keeps dropping during the active fermentation ( 4th day after inoculation). I started with the grapes and the PH was v high at 4. I cold...
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