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Thanks for clearing that up. Your original post said sterile filtering and I assumed you meant 0.45 or better. Once again thanks for the clarification

Just wondering why you would sterile filter a red wine unless it has residual sugar or it has not gone through malo. You may be leaving the best part of the wine in the filter??

I would be interested to know how many tons of grapes are you sorting this way?

I vote for Malo LOL. Member makes no note of malo testing. If none was carried outits like playing Russian Roulette. Malo bacteria can be very specific at what temperature they will start to work to cold it will just sit there doing nothing. Then it gets a bit of warmth or is agitated away it goes.

If it comes from Australia and is in a wine kit you can be 99% certain it come from a GI called South Eastern Australia. This is a catchall GI covering about a third of Australia and at a guess about 90% of Australia's grape growing regions. Look here...

This is a very sound suggestion. The wine may smell and taste semi ok right from the demijohn but when you add pms (as you would pre bottling) you will get a real taste of what the wine will be like in the bottle. And if you want to make vinegar out of it remember anything over about 6% alcohol...

Half way between the Barossa Valley and Adelaide. Still trying to sell some of my Shiraz, Grenache and Sangiovese

Well vintage 2017 is just about over. Waiting for the last of the Shiraz to get super sweet so we can make port. The grape quality (and quantity) are spectacular. For the first time in 40 years have not had to irrigate the vines. Only problem is that every other grape grower has had the same...

Do you have local farmers or produce markets? Can you obtain a license to sell there? lots of retail outlets are struggling to get customers through the front door. Try taking your product to the customer instead of waiting for them to come to you. Face to face contact is better than any video...

Large wineries in Australia normally aim to have 90ppm BOUND SO2 and do not bother keeping any free SO2. Which means ofcourse you are not adding it all the time. Also their barrels are stored as high as possible in the roof of uninsulated buildings to keep as warm as possible.

what is the alcohol content of your port? I make 1,000 of litres of port a year. At an alcohol content of about 18% I have never had to use sorbet (if you can get a sulfated wine at 18% to referment you are a magician lol) or filter it. I presume you are making vintage style port any filtering...

I am located in South Australia and actually bought 2 stelvin cappers from China. Do they work.Yes they do. Are there any strings attached.Yes there are. Only buy from an Aliexpress dealer. At least you have a guarantee you will receive a working model. Never ever let the Chinese seller talk you...

Sorry I am a bit late coming to this thread but we are just getting over vintage. The Oak Restore you are using is made by ARID?. If it is the company head quarters is located about a 30 min drive from me here in South Australia. I buy it by the carton and each of the 3x5kg bags has detailed...

All I can say is WOW, what a difference! This year's port is perhaps the best I ever made. Does anybody else make port for fresh fruit? If so, do you continue to macerate after the point of fortification? To answer your question its that time of year down here...Just made a 1000 litres of...

Yes either my wife of myself does the bottling on our own. If we are both there one fills, applies caps, put bottles in cartons. The other makes up the cartons and moves the full cartons, supplies the drinks, keeps a tally on numbers of bottles, starts printing out the labels required. Did you...

Sounds like you have the ideal location. I chose the other option, instead of fighting the big boys and their large budgets on their home soil I chose to do country and community markets. I do between 6 and 8 a month (sometimes more with specials markets and agricultural shows). You don't have...

You will notice I said anything that makes bottling a 1000 bottles quicker is good. Using a vacuum filler I can have 1 bottle filling while I am applying the screw cap I don't have to move. Don't have to lift the corker arm. Don't have to place the bottle in the corker, Don't have to push the...

With Nova Twist hand applied screw caps being only about 2 cents dearer than the lowest priced new corks and cheaper than premium corks I would go for screw caps. Easier to apply, clean professional looking finish and no chance of cork taint. And they are faster to apply than corks. Love...

I can understand what you are saying I live on the edge of the Barossa Valley where we have literally dozens of wineries some of them producing 1,000,000's of litres per year with perhaps 3 wineries in the same road. Can you imagine how hard it would be for a newcomer to start a tasting room...

Commercially. In Australia it sounds as though it is a little easier than in many states in the USA. If you do it commercially you have to decide do you do it from a cellar door or from markets/farmers markets (if allowed) etc. Its not like the movies "If you build it they will come" cellar door...