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Congratulations. Its a good wine if your happy :-)

Just to update everything is going well. Not sure if it was sulphites or time but everything is now as expected. Now it's onto the shiraz. Yesterday was a big day picking 750 kg of Adelaide Plains Shiraz. After crushing/de-stemming we removed 150ltr to make Rose`. Today we will be adding our...

The grapes did come from a new but reliable source and being used by a major SA winery so I doubt any pesticide etc. Yes we did use sulphites are 35 g per 100 ltr. This is 3 x the rate we would use for red wine but recommended by wine maker and what we used last year. We waited a full week...

No it's not a kit. 500kg of barossa chardonnay. Barrel fermented in 1 year old French Oak Barrique. Ec1118 because of supply/availability. The carboys are for excess and top up of the barrel. We are attempting to make a French style barrel fermented chardonnay by aging on the lees and taking it...

Thanks all for the encouragement/comments. I am in Adelaide South Australia. I do use the hydrometer as the measure, just wanting a visual queue that something has started. Last year I had a 20 day ferment I just can't remember it starting so slowly. That's why we keep records right :-)

It has started but slower than I remember from last year. I have a french oak barrique which is yet to bubble through the airlock but activity is visible on the top of the must. I also have 2 carboys that are both visibly active. From last years records I had a 20 day ferment but this was from...

Good questions. No not expired. Yes same store 35c 23c 24hrs

I am having problems with trying to start my chardonnay fermentation this year. I am using ec1118 and hydrating the yeast at 35c then slowly adding must to bring the temperature down to within a few degrees of the bulk must. Fermentation looks Excellency until I add it to the barrel and carboy...

Thanks for the tips. Yes I am down under, Barossa Valley is about an hour north east of Adelaide in South Australia. Known for its premium Chardonnay's and Shiraz.

Hi. Has anyone had any experience with using a press that has been used on reds for doing a white wine. We are heading out to pick some barossa chardonnay on the weekend and our press has previously been used for reds. It was 12 month ago when we did the last vintage but I am concerned the...