Search results

Grapeman, great brochure from ScottLabs on MLF. A quick read and I've learnt a lot already. I will keep this close. Thanks again. Regarding the Shureflow pump, looks like a nice unit, but you may have gathered that I'm not in the US. What is important about this type of pump for the MLF pump...

I am also interested in your reference to the "sureflow" pump. Is this a gentle and slow type of pump ideally suited to this task ?. It seems to me that such a system is a lot easier than removing and replacing the VCT top each time. Those tops are a bugger to get re-sealed as on the fluid...

Grapeman, I note your comments with interest. I also used VP41 and I have not heard of any other types of ML bacteria. Most guys use VP41. This year I did not use a nutrient but note that my temp. sits at around 64 deg. F. Is it too late to use a ML nutrient - it's been about 3 weeks now (22...

The last MLF thread was great. So as to not disrupt that line of thought I've posted my concerns here. My experience is limited to the last 3 vintages, and haven't had the confidence to do a Cromatograhy test yet. I never really know whether it's actively working or not. I understand now...

Just after my MLF I racked my wine to clean containers. As I didn't have enough to fill another carboy, I allocated the wine to various 10L, 5L and 2L containers. The variety is Sangiovese. It's winter here in Australia and just about a month ago I noticed the formation of a white film...

So my MLF is now finished. Whilst I need to now add more SO2, is it also appropriate to rack off to another clean container and add So2 to that at this time , or is it sufficient to just add So2 of say 50ppm and rack later on.

I wasn't aware that the fine lees were require to be stirred during MLF. If so how regurly ?. I was actually wondering if the transfer from one demijohn to another would impact the MLF from continuing, leaving aside the exposure to CO2.

Thanks Mike. I presume you are referring to the pH and SO2 levels of the wine that was used to top up my Sangiovese and Syrah. Actually, I used the same wine from a smaller vessel. What do you mean by getting the pH and SO2 levels out of range. How exactly does this impact on the MLF ?.

Just put my Sangiovese and Syrah through MALO soon after completion of alcoholic fermentation. At crush I added 35ppm of SO2. Fermentation completed in about 7 days. MLF has now been active for 10 days and appears to be active. I have topped up all demijohns and containers right up to 1/2 inch...

So do I do my calculations based on the expected liquid volume and then add half, or must volume and half of that ?. Either way, I'd like to be sure I am adopting the right procedure that will enable corrections to be made later on if need be.

Thanks for the helpful pointers. What about the basis of calculation. Should acid adjustment calculations be based on "must" volume or approximate finished wine estimate. What is the correct basis for calculation.

Just picked some Shiraz and took some readings. Baume was 13.5. pH came in at 3.92 which is out of the ideal range. Also took readings for Sangiovese which came in at 3.55. I'm using a Hanna portable pH Meter, and, I may add might have to be re calibrated. So I targeted a pH of 3.6 at crush...

Thanks for the suggestions. Deezil, Exactly how much juice should I siphon off. I plan on doing about 50L in a Off Dry style. Do I add the siphoned juice until I reach the desired level of sweetness or should I be referring to my Hydrometer and take readings to tag the SG readings at...

I'm going to have a go at a Riesling this year. My plan is to try and make a batch of 30L in a dry style and a batch of 30L in an "Off Dry" style. My problem is I've no idea how to achieve this off dry style. So here's a few questions - at what SG do you stop fermentation to achieve this. How...

I'm relatively new to winemaking from grapes and I am only now getting a handle on all the major concepts. The more I read about racking off lees the more questions I seem to raise. So, for red wine, is it best to rack off gross lees after 24 Hrs or 1 - 2 weeks after pressing. Are there...

I checked out their site. I notice they have 45mm 49mm & 54mm. What size do you get for standard 750mm bottles.

Hi Mike, yes the Novatwist is designed for the screw top stytle bottles. Also applied by hand. The ZORK is designed to fit a cork neck bottle. You can apply it by hand but there is fixing tool available as well. I've seen both and they are very neat and easy to open.

""The type of closure sould be decided on the goals you have for aged wine"" Thanks JohnTfor that insightful background. I'm with you, and much prefer cork as well. My dilema is in getting a good quality cork for a reasonable price. As I know nothing about good quality v poor quality cork I'm...

For those that are interested, here is a link that demonstrates the "ZORK". Bound to be good for some !! http://www.ibrew.com.au/html/equipment/corkingmachines/ZORK.htm

The product is called "Novatwist". Here is a link http://www.novatwist.com/uk/technical-aspect.html