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I have a crusher/destemmer. What are the typical pH ranges you see on your Nebbiolo? Any cold soaking? I was looking at either BM45 or Renaissance Bravo yeast. I always use some sort of yeast hydration product. Do you put yours through MLF?

Thank you. I wasn’t sure where to begin with pH levels and what would be acceptable. I would definitely blend over chemical adjustments. I usually let my wine bulk age for no less than a year. I want to make a Pinot Noir as well but I can’t find fresh grapes, only must/juice pails. The grapes...

I own a crusher/destemmer and press. I’ve made a few wines from grapes, after 9 years of wine kits, meads and fruit wines. My question is more on the lines of: How do you handle the high acidity of this grape? Do you find that typically you have to raise the pH levels to start fermentation...

Good afternoon everyone. I am thinking of different wines to make next year. I believe I will try to make a Nebbiolo from grapes. A local company brings them in from Italy. Has anyone done this before? I hear it can be quite challenging. I am still newer to making wine from grapes. Any advice or...

I agree with you. I’m on the East Coast where it is more difficult to get “fresh” grapes. Most grapes are trucked in, 3-5 days, and sat in a cold storage warehouse for an unknown amount of time before you are called to come pick them up. I have been looking more and more into it. I am...

I use VP41 on my reds and love it. From the research I have done MBR-31 produces more diacetyl than VP41 but is much more sensitive than VP41. I think I will give it a try and see how it goes. Another technique I have been looking into is short term maceration using Lallzyme Cuvée Blanc. From...

I went with Renaissance Avante from Lodi Wine Labs. I looked into the shipping of the other yeast I was going to go with and it was about a 6 dollar difference. Figured for an extra 6 dollars I’ll try it out. Everyone raves about it so it can’t be bad.

I am just North of Pittsburgh.

I have VP41 also. I was under the impression that MBR-31 would be a better producer of diacetyl

Next year I’ll be purchasing fresh juice instead of white grapes and a neutral barrel to ferment in. With these grapes, unknown how long ago it was harvested, and then shipped from the West Coast to the East Coast I was planning on as much protection as possible. I’ve been a lot wine maker for...

Good evening. I am new to white wine making from grapes. Especially with what I am trying to accomplish with this years Chardonnay. I am looking at different wine fermentation additions and I’m slightly confused. My goal is to make a full bodied buttery oaked Chardonnay. I picked up (not knowing...

That’s who I found. I am on the Eastern coast. Shopping for just the barrel amount of yeast costs more than the yeast 🤣

Only downside to Avante is that it is not readily available in my area under 500 grams. I found one place online that repackages it to small home winemakers but charges 20 dollars to ship.

I don’t have any experience with that yeast brand but I have heard good things. Thank you for the oak suggestion. I happen to have extra medium toast oak I can use. I will save the med + for another batch.

Good evening. This year I pre ordered some “Zinderella” Zinfandel grapes. 3 lugs. I am torn between two yeast selections. What I currently have is RC-212 and VRB. I have heard that both make a great Zin. VRB is recommended by Lanza - Musto. What I like about both RC-212 and VRB is the low...

All of the barrel fermented chardonnays I have seen have been on their side with an airlock in the hole.

I agree. It can be challenging. It will be stirred daily for oxygen. From my thinking (I could be totally wrong here), it can’t be too much different from fermenting in a barrel. Barrels allow micro oxidation but not enough that would make a difference during fermentation in another closed vessel.

The plan is to ferment in a carboy and age on the gross lees. Follow a strict Batonnage routine. As long as there isn’t any reductive issues, I’m going to try to keep it there for over 6 months, possibly a year.

I have looked into other products. It is kind of minimal due to contact area. I do have oak cubes as well but I think I might just stick with the WineStix. It may not mimic the effects of what barrel fermentation contributes. I’m afraid of trying to fight my way to get cubes or chips out of a...

The reason I was/am going to use a solid piece is because I was going to age on the gross lees. I wouldn’t have to transfer off the lees until much later in the process. I didn’t want it on chips that long.