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I've done a fair amount of consulting for wineries . typicaly the highest risk items are confined spaces , co2 , conveyors / machine guarding , forklifts , so2 exposure . in the vineyard its machine and agricultural chemicals . this is a good guidebook ...

co innoculation of mlb and yeast maybe done , but you really should understand that this introduces risks. the yeast may impede the mlb , or the mlb may cause a stuck alcoholic fermentation . adding mlb when there is still sugar present also increases the risk of the production of volitile...

New carboys are about 20-25 bucks where i come from and typicaly at garage sales I pay 5 or 6 bucks for used ones , I have about 40 of them all bought used , can't say as I've ever paid more than that for any of them . The big demi johns (15 gallons) usually go for 20 bucks.

if they are selling it on craigs list and not to a legitimate wine broker , its either fake or has been stored improperly.

a ten dollar digital gram scale in .1 gram increments is essential , as Gene points out differnt powders have different masses . kmeata weighs alot more per tsp than optired does. I used to have a spread sheet where I had figured out the weight per tsp of most of the common additives but I...

I don't know about only , there are new yeasts on the market which are said to not produce h2s. if faced with late sulfur sprayed fruit I would follow the nutiritan and racking protocols that I wrote and winemaker magazine published for the early sulfur contaminated chilean fruit . but I...

using a rehydration nurtrient and a complex fermentation nutirent like fermaid K is just good practice regardless of what yeast you use . RC212 is not as prone to produceing H2S as is a yeast like motrachet or D47 but the risk is there. IMO the biggest problem I see with RC212 is that its...

in British Columbia restaurants do a pretty good job of this , 90% of all wine made in BC is sold in BC. And there is a sence of local loyalty I've not seen in too many places. My advice is if you live in regions that produce wine but are not major wine regions (ie California , Oregon ...

212 is a good go to basic red yeast , my first 4 years making wine from grape I used nothing else for reds . still is one of my pinot noir blenders . I really like it for zinfandel and any red you want to drink young . I used it on Chilean malbec one year with good results , it needs a good...

I do most of my winemaking back home in Vancouver , and usually use more wine or my local supplier for yeasts. make sure you order your yeasts in July or august , waiting till you have grapes on the way in the last week of september when every one else is trying to get theirs is likely to...

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation...

I would agree , splitting ferments of the same vareital is a good way to build in complexity . With my pinot noir I can use 4 or 5 yeasts. With a juice pail splitting the ferment and using two seperate yeasts is a good idea as juice pails can always use help in building some of the complexity...

I absolutely agree , anyone bottleing a sweet wine with a home filter and no sorbate is making hand grenades

looks familiar ! still very funny Z

its unlikley to be h2s if its a kit , they come with lots of nutirent in them , I've never heard of a kit with h2s unless you swapped the yeast out for montrachet or some other h2s pig. still worth a little copper test. 75 is pretty warm. if my math is right thats 23'C where as...

it is possible that the moudly prunes flavour could be h2s developing if the wine is going reductive in the bottle. What was you nurient regime in the original wine? do you use a complex nutiernt like fermaid K ? have you tried treating any of the affected wine with some copper to see if...

Where are you storeing this wine ? light , noise , vibration and most of all temperature can all prematurely age a wine. sharp temperature swings being the worst , followed by just too warm.

this website has some excellent information on a number of topics . reading every so2 article is a good base http://www.vawa.net/winemaking-articles.html

in a word , yes . it is worth while if you want your wine to be the best it can be. a wine that is balanced , clean , stable and made with decent grapes may have the potential to age for ten years but thats not the end goal. the end goal is that it should taste better at every stage of its...

there seems to be a few misconceptions that are worth commenting on. Firstly the use of so2 has several benefits , it is an anti oxident , a preservative and an anti microbial. it also binds compounds which can mask fruit , it counters small amounts of VA and it stabilises the wine so that...