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I agree with john wait till after. You will be just fine. If this is a red and you are going to malo. Make your adjustment before malo.

Ce. I have fermented...naturally, apple, blackberries, blueberries and grapes. I buy my grapes, I do have vines but just a few. I learned from studying and by doing. Ce...I hope you give it go.

I love ambient fermentations! The key to them finishing is nutrients. I have done quite a few of them that completed to dryness with no issues. If you get to a point were it does not finish, you should have a commercial strain to pitch in to finish the job. In my opinion, all fermentation...

Wow. How come you did not adjust before starting fermentation?

If he is going to do mlf.. lysozyme would not be good as it is used to prevent mlf.

Mr. Renee.. let me first say welcome. I am excited to have you on this forum. You can provide us with your unique insights into styles trends and winemaking in general. I am sure there are a number of us that would love to send you a few bottles for your assessment. I believe this is an...

Joe. It sounds like you should send renee a few bottles of your work. It would be interesting to hear what a Som thinks/ impressions of the process and works.

Controlling temperature and oxygen will be key. Temp needs to be around 60 degrees our below to inhibit grow of bacteria. You will need to seal the wine from oxygen (amphorae were hermetically sealed). If you can achieve this then you are good to go. Cheers

Could not find my d80, so I used bm 4x4 and d254. The d254 I used on the whole cluster grape s and the bm 4x4 on crushed. After 4 days of fermentation I am almost complete. Fastest ferment I have seen.

Good Morning, I placed my order for grapes and juice. The word of the day is yeast. I am planning to split the batches and use d80 and d254. Any thoughts on this yeast combination? I will be using a splash of vioginer to liven just a bit. Perhaps 6 percent. Cheers

Hey shoe did you order from joe this year?

The higher quality kits take longer. Much like wine made from fresh grapes. I will usually bulk age anywhere between 18 to 24 months bottle for a couple years before tasting a single bottle. Of course whites turn around much faster. Reds take time, but you will be rewarded for your patience

I made the megioli amarone kit mine has been bulk aging for 20 months. Time clears all wine without additives. These are high end kits, they take time.

Hunt. Did you check your ph before you started? Sounds like your environment is the problem. Skeeter pee and dragon`s blood and all of its variances have one thing in common because of the ingredients. ACID! Yeast will struggle if your acid is to high. Usually the acid will fall between...

Like they said, mlf will work just fine. As far as yeast bm4x4. On anything merlot or blackberry blend. Cheers

Try reduless next time. You will be surprised. Cheers

Mmmmm down the hatch

Use bm 4x4, mlf, med Hungarian toast oak and final ph 3.4 (dry). Quite lovely indeed cheers!

Sorry 20% elder berry

40% blueberry and blackberry with 30% elderberry