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https://www.cellartek.com/products/fermol-arome-plus/ Really seems like one of these "too good to be true" strains. If anyone has used this strain before, do you think you could share your experiences?

What was the pH and PPM of your wine?

I recently acquired a lot of Maréchal Foch grapes with a pH of about 3-3.1. My method has been to tackle it with a malic acid eating select yeast strain (Just 71B - I don't have enough time to wait for the delivery of a better strain), which should raise the pH enough to prime it for a proper...

Do keep us updated Bernard, and perhaps try cold stabilizing the racked mead and using a clarifying agent. Cheers

Hi Bernard, How has this worked for you so far?

Also worth mentioning the reason why so many old-world French reds need a lot of aging: The tannins and acid that result need to form esters with the alcohol. When the wine is young these add bite and astringency. This is why most very young Bordeaux, and definitely ALL young Barollo, is almost...

Old world is terroir centered. What does this mean? It means nature takes its course and the winemaker does little to try and mess with it. Ideally, that's wild fermentation, long maceration time on skins (and as you point, stems), a long malolactic fermentation for non-aromatic whites and for...

The problem with your approach, is that a wild culture occurs in stages: First you start with non-saccharomyces yeast and higher pH bacterial strains. Then finally, saccharomyces strains take over. When they run out of simple sugars to consume or can no longer tolerate the alcohol content, other...

You aren't inhibiting all oxygen. As I mentioned, there is enough dissolved or fine bubbles of oxygen within the crushed fruit to allow sufficient growth. For the actual ferment of mead itself, the carboy's headspace should also provide enough oxygen for the first several days after you pitch...

Isolating yeast isn't the same as using wild fermentation. With wild fermentation, you are carefully monitoring must conditions to maintain a relatively low pH (ideally, less than 4.0, though most grapes are already beneath this level), a balanced gravity (not too low, or too high) and...

You may want to ensure that your airlock is secured in such a way that gas can only leave the carboy. When you store the carboy in a cool place, a vacuum will form within it, and this will cause water in the airlock to retreat into the carboy, exposing your wine to air from the room and...

The grapes are at 21 brix and still highly acid with a pH of about 2.65. We expect to harvest by mid-late september. Foch is acidic and will have a pH of 3.3-3.4 until malolactic fermentation finishes.

We are a private vineyard in Cassidy, BC selling Marachel Foch for $1/lb, and are open to negotiating for larger quantities. We did not irrigate and this year was exceptionally dry in the Pacific Northwest. The grapes are small, concentrated and flavorful. Please contact...

Last year the owner did not trim off any excess grapes. So it was difficult to tell as they did not ripen properly. The wine made from it tasted rather like Pinot Noir but had a very slight hint of something like watermelon.

I agree GreginND. I am not the owner of the vineyard and haven't been taking care of it until recently. They present owners purchased the property in 2010, but have not been using any particular technique to train the vines, so they are a bit overgrown. The original owner also died years ago, so...

Hello All. Last year a friend had a wine consultant tour his private vineyard. She informed him that his Pinot Noir was not, in fact, Pinot Noir, but possibly a hybrid. Her reasons for this were that the leaf structure was not consistent, and that some berries were of a slightly different color...

This depends largely on your location. If you live in the middle of vineyard country where domesticated, powerful strains which produce protein-reducing toxins are used (read: 'killer factor"), this can occur. If you were to open a vineyard in the middle of nowhere near the coast of Alaska and...

If you are using inoculated yeast, you could try working with a yeast strain that metabolizes malic acid instead.

I tend to agree that while Concord is good, it's a little one dimensional next to other aromatic dark grapes. Dessert wines for ice cream, maybe. For dry I haven't had good experiences with it. The intense violet-strawberry character needs the sweetness. That being said, I'm always interested in...

Another update, I've also sourced Black Muscat. Wow.