Search results

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

  1. Rice_Guy

    Reusing sanitizer in stoppered carboys

    Your question is basically, ,,, how much risk? commercial sterile canned food has nine log cycles of microbiological kill washing with cold water/ no soap gives five log cycles of kill ,,, (5/9 to sterile) washing with hot soap water gives seven log cycles of kill ,,, (7/9 to sterile) cold...
  2. Rice_Guy

    Wine Kitz Airlock

    For the US market PET is the standard package for small containers as 100ml or 375ml, a typical finished retail product is given a two year code date. As @gnarlysmiles points out the exposure is related to the surface area and volume of product contained, the larger container has less surface...
  3. Rice_Guy

    Im freaking out. What have I done wrong?

    mold will grow if there is oxygen and a food source. The inside of the bottle is not a good environment for mold with no air and alcohol. The exposed cork can have mold if some wine leaks (bad cork) but most corks are good enough to prevent this. well I have sucked meta sanitizer, ,, which has...
  4. Rice_Guy

    Most neutral grape?

    Commercial wineries will add a low aroma (deodorized) concentrated white grape juice to build up the sugar/ potential alcohol yet not add cane sugar. For home wine makers this would equate to adding 100% white grape juice from the grocery store. Organic concentrate may be needed get away from...
  5. Rice_Guy

    Add more yeast?

    * if you look at a yeast chart you will note high temperatures for different yeast types as 20 to 35C/ 65 to 95F. This means that most of the yeast will stop functioning at that temperature, given enough time as a week a cultured yeast can be killed at the high limit. Your recipe would be...
  6. Rice_Guy

    Add more yeast?

    110 is on the high side/ dry yeast has already been shocked therefore have had a major stress. Like @franc1969 i would reinoculate, normally I would take a small portion of the juice in a quart jar and build a starter, but your post is old so everything has cooled down. ,,, An organic process...
  7. Rice_Guy

    Im freaking out. What have I done wrong?

    how much? a cork floated in sanitizer might pick up 0.1ml/ gm of liquid which is 1.5% Na meta therefore the risk is .0015gm meta which is say 10% sodium therefore you think the taste of 0.00015 gm sodium diluted into 750 ml would change the taste. Splashing is typical for bottles as well as...
  8. Rice_Guy

    Supermarket juice.

    It is typical that a retail juice is pasteurized and does not have sorbate. It is typical that small/ local producers will add sorbate to apple juice. Legally the product has to have a label which lists what is in your specific bottle. @Scooter68 notes that filtered water is the number one...
  9. Rice_Guy

    Flavonoids in Wine

    * My reaction to this review article is that it is good, it is building off of several hundred references in quality journals, it is not new information. * the old adage in nutrition class was “for health, eat a variety of foods” * the health food industry is using some of the data for claims on...
  10. Rice_Guy

    Airlock questions from a beginner

    it looks like glass/ rigid which is good, this tends to not accidentally push wine into the air lock or suck back into the bottle. ,,,,, I have targeted half an inch to an inch, the goal is just enough to keep the air lock clean ,,,, also a six gallon will tolerate more air than a half gallon...
  11. Rice_Guy

    What's for Dinner?

    welcome to WineMakingTalk smoked fish can be fantastic, I grew up with smoked chubs, salmon, and 15 lb trout
  12. Rice_Guy

    Post a photo, any photo

    exploring a new neighborhood while walking the kid’s dogs 🐕. . . > new grandbaby ! , , life is a circle, mrs RG’s dad needs help to get up and walk and lives in our house , , ,
  13. Rice_Guy

    Comparing store bought TA/PH

    my look at writing the number specifications is that numbers are really good for 1) programming a PLC such that when the50 year old “skilled in the art operator“ goes on vacation/ retires we can make the same product 2) having guidelines that let a twenty something newbie run as QA targets.,, ...
  14. Rice_Guy

    A Course on Wine: INDUSTRIAL WEBINARS by suppliers

    A guideline for where to balance TA on wine; after club contest this year I collected eight first place wines which are the red triangles The sample set "cloud" is primarily commercial wines, with some collected in the vinters club and here on WineMakingTalk NOTE: TA is one of several quality...
  15. Rice_Guy

    Im freaking out. What have I done wrong?

    1 you did not inoculate so you are probably safe, if you had inoculated the bacteria are inactive under 15C therefore when it warms up bottles could explode 2 meta and hot water is an either or choice. in a factory with new glass bottles we just use hot water, if reusing bottles I might put the...
  16. Rice_Guy

    Question about "oaking" or flavoring

    Traditionally oaking would be done in a barrel as part of the storage process and I would say it just happened since stainless tanks didn’t exist, ,,, and folks began to think that was the normal flavor. ,,, If you step back in biblical times wine was kept in clay amphora and not oaked. At state...
  17. Rice_Guy

    Redules directions question

    Reduless is copper affixed to yeast cells. Copper is a metal which is capable of catalyzing oxidative reactions without additional oxygen exposure so it would kill the flavor faster than normal High levels of copper are toxic to humans
  18. Rice_Guy

    Comparing store bought TA/PH

    * my observation is that TA appears to decrease/ pH goes up with age. I haven’t seen any journal articles that look at changes with age. One web site I found mentions that acid will complex with alcohol and be removed from the system. * I will guess that anyone who is doing red grape in the $100...
  19. Rice_Guy

    Shattering Carboys?

    Temperature cycling is the major risk. You already mentioned cooling too fast, this also could be non uniform top to bottom heating or cooling for example a fast quench in a canning line can cause the bottom to fracture off. Thin glass is more risky but at twenty or fifty years the weak glass...
  20. Rice_Guy

    What do I do if my pH is above 4.0?

    Welcome to wine making talk As an industry person I post that wine is a multi component preservative system. pH is one part, likewise alcohol and antioxidants and polyphenols in the skin. A several year shelf life red will have a pH below 3.7. This is not a hard wall though since other...
Top