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  1. berrycrush

    Make white wine out of red grapes

    I am wondering if the grape need to picked a little sooner than fully ripe? I saw a video in which a Oregon wine maker picked his Pinot Noir and Chardonnay on the same day to make a field blended sparkling.
  2. berrycrush

    Make white wine out of red grapes

    When you press the grapes, does the pink color shows from the first drop? or does it start to get pink after some colorless juice runs off?
  3. berrycrush

    Make white wine out of red grapes

    It's the season for bubble and fizz. While staring at a glass of Blanc de Noirs I started wonder how a colorless wine can be made out of a red grape like Pinot Noir. Oh-yes, they say it is easy: just squeeze the juice and dump the skin. But anyone who actually made wine from grapes knows that it...
  4. berrycrush

    SQUEEZE master

    I just came across this hydraulic fruit/wine press for less than $500 on Amazon. It looks really interesting and I wonder if anyone has tried it. https://www.amazon.com/Hydraulic-5-3Gallon-Stainless-Making-Filter/dp/B07Z7GG54J?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=A3DAE64FDS550S&th=1
  5. berrycrush

    PH meter

    My Hanna HI98128 PH meter stopped working after 8 years of use. This model has been discontinued by the manufacture and the newer models are much pricier than before. At the same time I see lots of cheap products on Amazon with mixed reviews. I'd like to hear some recommendations from someone...
  6. berrycrush

    Eight years later I’ve made a good Marquette wine

    I remember how harsh and tart my first Marquette tasted when I opened it 6 months after bottling. I just recorked it and put it back in the cellar. A year later, to my surprise, they all turned out very nicely. Now my lesson regarding Marquette acid is: just wait a little!
  7. berrycrush

    Choose a yeast

    I would use each of them in its own fermenter then mix them when press.
  8. berrycrush

    Japanese beetle problems?

    In VA/WV area there are much less JB this year compared to last year. I tried Pyrethrin the first time on some vines and didn't notice any effect. I remembered how devastating JBs were to my young vines. When the vines get older and have more foliage, JBs are less a problem and can be tolerated...
  9. berrycrush

    Bird net storage

    How do you store your bird net? I store it in a plastic trash can inside a shed. During the past winter, mice chewed a hole through the can and nested inside the net and made a stinky mess of it.
  10. berrycrush

    Oregon Winery Recommendations

    Biggio Hamina is my favorite. Cristom and Eyrie are good but expensive. Siltstone has good QPR too but not sure they do tasting.
  11. berrycrush

    Marquette in Eastern VA

    That is early. Mines are still in buds.
  12. berrycrush

    What causes my wine to be bitter?

    I would just let the wine age. Tanning, acid, tartness will all mellow out in time and they might give the wine a nice structure. No?
  13. berrycrush

    Vine disease?

    Have you seen similar canes in your area?
  14. berrycrush

    Vine disease?

    Yes I am in Virginia. The vines are technically in West Virginia, on the border of the two states.
  15. berrycrush

    Vine disease?

    Has anyone seen this? What is it?
  16. berrycrush

    What R you doing today?

    I did a MLF test of my 2021 cuvees. I left one 1/2 gallon jar without pitching MLB and just want to see the difference. Well the verdict is clear: No MLB, No MLF.
  17. berrycrush

    And Just Like That...

    It does look pink. Curious to see how the color turns out in the end
  18. berrycrush

    Malolactic/Sulphite/Oxidation conundrum

    Welcome to the forum! You can inoculate with ML bacteria without racking ( I do that ), only add sulphite after MLF completes.
  19. berrycrush

    Input for yeast choice for this year's wines

    Very interesting. I will try them the next year. Thanks.
  20. berrycrush

    What R you doing today?

    Thanks for reporting the tasting, Fred. @Cynewulf, what was your take on the Pinot technique variation effect, which yeast did you favor?(Assmanhausen, Burgundy, Red Star)
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