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  1. Dom Lausic

    Second Run Wine...... Kind of!

    Happy New Year Everyone! Looking for some of your insight to help kickoff the New Year with some winewaking. I have a 19L pail (5 gal) of frozen, lightly pressed skins from a Syrah i made in the fall. I would like to use these skins on a wine kit or pail of juice, to help enhance it. My...
  2. Dom Lausic

    Missed 1/3 Fermaid K Nutrient Addition

    Hello Everyone! My Syrah is fermenting away beautifully in my garage, albeit a little cool..... Canadian fall temps are really dropping in the evening. Nonetheless, starting Brix was 25. I missed my 1/3 Fermaid K addition, and we are currently sitting at 10 Brix. Yeast used is BM 4x4. I...
  3. Dom Lausic

    2019 Glen Cellars Vintage

    Here are few pics of our first crush of the season! Crushed 8 cases of Merlot & 8 cases of Zinfandel. Very exciting
  4. Dom Lausic

    Racking From Large Fermenter

    Hope everyone is excited for the new harvest! And that your winemaking plans well underway! I wanted to ask how everyone drains their wine from their large fermenters (5 gal buckets don't count...). I have a 200L drum i ferment it, and have used a racking cane to siphon in the past. But...
  5. Dom Lausic

    pH in Sour Cherry Wine

    Hello All, I'm making a sour cherry wine, using 10 lb of sour cherries. I've added just under 2 gal of water. SG is 1.082, but my pH is sitting at 3.2. Wondering the best method to increase the pH. I understand that 3.5-3.6 should be my goal for this sour cherry wine?? Looking for your...
  6. Dom Lausic

    Low Starting Gravity for Wine Kit

    Hello Everyone, Starting a new Amarone wine kit today from Argentia Ridge (Costco Canada). Kit comes with 2 bags of juice for 23L. Does not require any water additions. Used left over skins pack from my CC OVZ, and poured the juice packs into the bucket. My SG is 1.074 which I feel is...
  7. Dom Lausic

    Bottling from Barrel

    Hey Everyone, Looking to bottle a red blend currently in a 50L oak barrel. Looking for suggestions on the best way to do this...... Typically, i rack to a bottling bucket/carboy, add k-meta, and use bottle filler. But that works for small batches. Not sure how to make the logistics work for...
  8. Dom Lausic

    Cellar Craft CC Showcase Lodi Zinfandel

    Hello All! Getting ready to make my CC Showcase Zinfandel, which I am very excited for! I've put together my plan of attack and wanted to see if anyone had some feedback for this particular kit/style. I've read through a bunch of threads, and the only thing I'm not too certain about are...
  9. Dom Lausic

    How to perform extended maceration?

    Hello All, Getting ready to make a wine kit that comes with must and grape skins. Going to be fermenting in a 7 gal bucket. Looking to carry out extended maceration. How do you guys typically carry this out? Do i have to refrigerate that fermenting bucket after primary is complete? Or is...
  10. Dom Lausic

    New oak barrel may have "over-oaked" my wine.....

    Just bought a new 50L French oak barrel, and racked a red blend (Cab Sauv, Merlot, Zinfandel). The wine was sitting in an older oak barrel (100L), but I had to rack into a smaller vessel. Had the wine in the new barrel for about a week now, and it has already greatly affected the taste of the...
  11. Dom Lausic

    MLF for Pinot Noir

    Good morning all, Just racked my Pinot Noir from primary Sunday night, and I'm getting ready for MLF, but had a couple of questions. I crushed 12 cases of PN to get 110L of wine. I inoculated the must with Lalvin RC212 yeast and added pectic enzymes for colour. When I was racking from...
  12. Dom Lausic

    MLF for press run wine in carboy?

    Hello All, Just made a nice 50L batch of red blend (Cab Sav, Merlot, Syrah - 1:1:1), and racked it to my barrel over the weekend. I've put in the MLB yeast into the barrel yesterday. But i also ended up with about 12L (3 gal) of press run wine, currently sitting in a carboy. Should i run it...
  13. Dom Lausic

    Adjusting pH for a Pinot Noir

    Hi All, Just crushed 12 cases of Pinot Noir (432 lbs of grapes/200L of must) yesterday and getting ready to inoculate yeast, but trying to adjust acid first. My pH was 3.0-4.0 and TA was 0.5. Wanted to bring the pH down to about 3.6 as I was planning on going through MLF. Thinking of adding...
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