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Winemaking Talk - Winemaking Forum

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  1. jgmillr1

    Bird netting recommendation

    Another option is to use a bird repellent spray. I bought this a season or so ago but didn't end up needing it. I plan to use it on my grapes that I'm not able to net this year. I can't vouch yet for its efficacy. Maybe along with plastic owls it will deter the starling flocks...
  2. jgmillr1

    Bird netting recommendation

    I did run wire across the rows at the ends so that the net would be supported there and allow me to tie it to the wire so I could get equipment under the net while it was up. I've had no further troubles with birds getting their heads stuck in the 3/4 netting with it standing off the vines. It...
  3. jgmillr1

    Bird netting recommendation

    I'm still improving the "super-trellis" model to suspend the nets above the vines. However the changes I've made are to (1) space wooden supports every other post rather than relying on a PVC support that can't take sheer forces from wind, (2) use the lighter weight nylon netting rather than the...
  4. jgmillr1

    Acid Test w/ pH meter

    I don't intend to belabor the point because I don't lose sleep whether anyone follows freely given advice from some random source online. I only wish to correct blatant misstatements from speculative assumptions of what is done commercially by amateurs over their kit wines in their garage. An...
  5. jgmillr1

    Acid Test w/ pH meter

    No, TA is critical for wineries to measure in order to correct acidity and balance sweet wines. The pH is also critical for the reason you mention about controlling the free sulfite levels and it can vary significantly between varietals & vintages. Both measurements are a must for careful...
  6. jgmillr1

    Acid Test w/ pH meter

    Or it could just be niagara. IMHO, niagara doesn't make a particularly nice smelling or tasting wine. I had one niagara vine somehow make it into my chambourcin block. I picked it separately and made wine with it for kicks. Smelled awful while fermenting. Turned out 'ok' but certainly not my...
  7. jgmillr1

    Acid Test w/ pH meter

    How large are wine samples you are using? (I use 10ml samples and titrate using a buret into a beaker with a stir bar.) With a 10ml wine sample, every 10ml addition of the 0.1N NaOH neutralizes 7.5g/L of acid. I would expect your reds to be around 6g/L and the Niagara to be upwards of 10g/L...
  8. jgmillr1

    Acid Test w/ pH meter

    A couple things to double check... Did you buy fresh calibration standards for the pH meter? And are you using 0.1/0.2N sodium hydroxide or 0.01N?
  9. jgmillr1

    commercial tank suggestions

    Or email them. If you decide to buy anything from them, never have audacity to criticize or complain to them even when they are at fault. I got such an arrogant and dismissive response when I wanted exchange a defective product. Their prices are decent but not worth the chip on the shoulder.
  10. jgmillr1

    commercial tank suggestions

    This would be a major concern for me. The 9ft ceiling will likely limit tank sizes to 1000-1500L. However, even a full 1000L tank will weigh 2500lbs over a 4ft by 4ft area. The 1000L tank will fill 1 pallet with wine bottles that will weigh 3500lbs. If the wine pallets will be stored on the same...
  11. jgmillr1

    Chocolate Extract?

    I tried that initially too but found that the powder made a paste that didn't separate. The cacao nibs remain solid pieces and the flavored vodka can be poured off easily.
  12. jgmillr1

    commercial tank suggestions

    I went commercial 7 years ago as a small midwest winery. I've bought all our Letina brand tanks up to this point from St Pats. (However, I won't buy from them again because of their customer service.) GW Kent has a lof of equipment but tends to be more expensive than other places. I bought my...
  13. jgmillr1

    Chocolate Extract?

    I haven't used that chocolate extract product. I did buy some cacoa nibs, roast them and soak them in vodka to make my own extract. Very strong chocolate aroma. Not sure if any oils were extracted. I had thought I'd add it to some raspberry wine at some point and see how it worked out.
  14. jgmillr1

    Combining winemaking and beer brewing in same cellar

    I've once bought a lambic and sour ale. Once. They seem to me to be brilliant marketing schemes for infected beer. To each their own though.
  15. jgmillr1

    Ascorbic Acid

    That's because fruit wines don't have tartaric as a primary acid. Fruit other than grapes run mostly citric or malic.
  16. jgmillr1

    New Barrel

    Maybe by this fall you can score some grapes and be able to put that wine in your barrel for the year. I swear the best wine I made was a cab franc that aged in a little 5gal barrel.
  17. jgmillr1

    TRUTH

    I believe you Dawg. I've seen those little bastards in action here too.
  18. jgmillr1

    New Barrel

    This is very true. A small new barrel will age the wine sufficiently in like 3 months to upwards of 6 if you like it oaky. That should give you time to get another batch ready to go into the barrel. You can keep it moist in between batches with water, meta and citric acid to simulate wine but...
  19. jgmillr1

    MLF for wine- in what temperature it should be made?

    That is going to be tough. I'd call off trying MLF and work with the wine as it is. You may be able to drop TA 1g/L with potassium bicarbonate and then cold stabilization should drop the TA by another 0.5g/L or so. Regardless, you will likely still have about 7g/L which can seem somewhat tart to...
  20. jgmillr1

    MLF for wine- in what temperature it should be made?

    Which grape is the wine from? Did you make any acid adjustments at crush? (Citric acid additions can result in buttery diacetyl during MLF and addition of synthetic malic acid includes the D-malic rotation that MLB can't metabolize.) I work mostly with hybrid grapes that also can run quite high...
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