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    Uncorked Carboy :(

    Thanks for the replies. i hit them with SO2 last weekend. Will test, taste and rack next weekend. I will make sure to let you know the results. Oh, and yes, in all previous wines i have used airlocks with no problems. After reading many articles about using corks instead of airlocks, i...
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    Uncorked Carboy :(

    I went to check on my 11 gallons of hand picked, hand crushed pinot noir tonight to find that my corks had popped off the carboys. The wine is stored in an insulated cabinet in my garage and I rarely check on it between rackings. I was going to rack this weekend and when i opened the cabinet i...
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    Low PH and Acidity

    Thats it, I just purchased a new acid test kit because the other was old. Sodium hydroxide in the new one is .2N vs .1N for the old one. I would have never figured that out, thanks! I feel better since I started with a PH of 3.2-3.3 range and a TA of around .7%. I am so relieved, I bet when...
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    Low PH and Acidity

    My 11 gallons of Pinot Noir just finished malolactic fermentation. My PH is 3.4 and my TA is .325%. Since they are both low I am not sure what to do. I checked the acidity twice to make sure i didnt mess anything up. Any thoughts?
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    To fine or not to fine...

    My pinot noir has been in the carboy for 18 months and I am preparing to bottle. I usually fine the wine with Super-Kleer about a month or so before bottling, however this wine appears pretty darn clear. Its probably been 6 months since I last racked it and there is some sediment in the...
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    SO2 over 50ppm after 4 months

    My pinor noir has been aging for a little over a year now. I just tested the SO2 after 4 months and it shows at or above 50ppm still. I dont see how this is possible since its been 4 months since I added anything to it. is it possible my Accuvin test kit is old (2.5 years) and giving false...
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    Wine not clearing

    I posted earlier so sorry for the repetition. My Cabernet has been in the carboy for a year now. PH and acidity test good, wine tastes good...maybe a bit tannic. Everything says bottle except the wine is not clear. I am thinking of doing a gelatin fining now. I also read sparkolloid is an...
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    Fining before bottling

    Ok, so i tested the wine. PH and acidity are exactly where i want them. Taste is pretty darn good if i do say so myself. But...the clarity is bad. I did get a bit of sediment in my wine thief when pulling out the wine so maybe i just need to rack again. I am considering a gelatin fining as...
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    Fining before bottling

    thanks. i am going to check it this weekend to see how it looks / tastes etc. hopefully it tells me it wants to be bottled!
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    Fining before bottling

    being in southern california, cold stabilizing is a bit of a challenge so i was probably not going to go that route. i also will probably not filter because i dont have the equipment and my wife is already not happy with all my "gotta have" wine making stuff.
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    Fining before bottling

    My first batch of wine is just about ready for bottling. I started with cabernet sauvignon grapes last December and have now had 5 gallons of wine aging for a year. I was going to taste this weekend to see if it is ready to bottle but I have a question about fining. i guess my question is, do...
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    Primary fermentation to press

    My 6 gal of pinot noir has fermented a lot quicker than i had planned. It was at 0 brix yesterday (1 week after fermenting began). I was hoping to press Saturday morning and then rack off the lees Sunday afternoon. Assuming that i am at - brix today, is 3 days too long to wait before pressing?
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    rotten egg at beginning of fermenting

    I think it must have been the aggressive yeast smells. I made sure i stirred the must well when punching down, and no more smells. Surprisingly, my brix went from 24.5 to 1 in 4 days so i must have had some hungry yeast.
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    rotten egg at beginning of fermenting

    additional info I should add that the grapes were picked and crushed on Sunday. I added potassium metabisulfite then cold soaked at 50 degrees until Wednesday.
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    rotten egg at beginning of fermenting

    I began fermenting my 6 gal of pinor noir on wednesday and am now getting a pretty heavy smell...sort of yeasty but also sort of rotten egg. I used red star montrachet wine yeast which i have read may contribute to this. The fermentor is bubbling like crazy so i know it hasnt stalled. 2 days...
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    post crush meta

    i crushed my first batch of pinot noir last night, ending up with 6 gallons of must. i added .19 g/gal (total of 1.2 g) of potassium metabisulfiite and started my cold soak. i just want to make sure this is the correct amount as it doesnt seem like very much and i have read different things...
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    high ph and high TA

    I have a similar issue of high ph and high acid, although they are on the boarder of being high so i may not fool with them. As a follow up question though: how important is cold stabilization in a cabernet? A lot of what i read about lowering acidity includes it. I am in southern california...
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    Racking after MLF

    That is what i needed to hear. Thanks a bunch!
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    Racking after MLF

    My accuvin test showed that my malic acid level was <30 or close last weekend. I am letting my cab sit until this weekend before racking to be sure it is complete (no more tiny bubbles so i think i am ok). My question is...after i adjust my SO2 and other levels and then rack into a new...
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    Starting Malolactic Fermentation

    I now have clusters of tiny bubbles on top so it looks like its starting. No real noticeable movement but its something. I have a test kit so i can test it when i stir the lees in a day or so. I also "borrowed" some argon from work which i will disperse with my high tech balloon gas...
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