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  1. stickman

    Looking for disgorgement tool

    Well this one below is the high price version, maybe it is available elsewhere cheaper. It looks like a modified garden tool, with some shop skills you might be able to modify a dandelion puller. https://www.akciza.net/en/uncorkers-and-accessories/2234-disgorging-tool-manual.html
  2. stickman

    Finer Wine Kit Me vs. fruit flies

    @Rocky Check any doors and windows for crevices or damaged weather strip etc., also check any basement vents to the outdoors like furnace combustion air etc. Some of these vents have only a very coarse rodent screen, even standard window screen is not small enough to keep out fruit flies.
  3. stickman

    Adding Kmeta at first racking?

    Yea, this winemaking thing is like stepping into a black hole of information. I don't know the mechanism, but yeast have acetaldehyde at their disposal, so I guess they can choose what to do with it.
  4. stickman

    Adding Kmeta at first racking?

    @BigDaveK The acetaldehyde issue is discussed in many wine research papers. I generally go with Clark Smith or the AWRI. "Apart from chemical and microbiological formation, winemaking practices can influence the level of acetaldehyde present in wine; addition of SO2 during fermentation can...
  5. stickman

    Adding Kmeta at first racking?

    Unless there is a particular problem you're trying to resolve, I wouldn't add SO2 to wine that is still fermenting. The main reason is that yeast produce acetaldehyde right before converting the acetaldehyde to ethanol, if free SO2 is present or added, it will bind with the acetaldehyde before...
  6. stickman

    ph during fermentation

    I know I've said this before, but TA is definitely affected by co2 content, so conducting a TA titration with co2 present will cause an error on the high side. Degassing the sample is good practice as the pH probe may be affected by CO2 bubbles etc., but it should be pointed out that pH is not...
  7. stickman

    Micro oxygenation

    @sjjan Here are some Amphorae from a manufacturer in Italy, they claim the vessels have micro oxygenation rates comparable to barrels, but you can choose among three different porosities depending on desired use. Beautiful and interesting, but I'm sure they are expensive...
  8. stickman

    Haziness induced by bentonite?

    You may want to take a look using a magnifying Loupe, just a SWAG, maybe the bentonite nucleated the potassium bitartrate precipitation.
  9. stickman

    Buttery ML Sensation

    There is plenty of literature on the subject, but the chemistry is rather complicated indicated below. The main point is that diacetyl is an intermediate product, so once formed, additional contact with lees, including yeast and bacteria, will allow enzymatic degradation. Several years ago...
  10. stickman

    Buttery ML Sensation

    An important point here is that the ML has to be carefully tracked and sulfite has to be added as soon as the ML is complete, otherwise the diacetyl will be consumed and lost.
  11. stickman

    Co2

    Most likely the sugar brought in with the white zinfandel is starting to ferment.
  12. stickman

    One wheel in hand and eight on the ground...2022 Wine Making Season

    The main differences between CF1 and CF2: The layer of lees in the 50 gal tank is thicker and under greater pressure. This will increase the rate of yeast breaking down providing additional nutrients to the MLB. The temperature may be a bit warmer in the larger tank. The Flextank also allows...
  13. stickman

    Is tannin needed for fruit wine?

    I think some of the older country wine recipes call for a "small" amount of tannin to help with clarification. Tannin acts as a protein fining agent, so adding a small amount during primary fermentation should drop out with protein, and shouldn't affect flavor as long as the addition isn't...
  14. stickman

    Carboy flaws.

    Any glass manufacturer that is afraid to emboss a maker's mark or their name on the bottom of the carboy is a red flag to me. I believe the modern Italian carboys are the best followed by the vintage Mexico or Owens Illinois.
  15. stickman

    Put up or ? I got myself a vineyard

    @NorCal You may want to seriously consider that drain with a valve. This unit operates just like an industrial cooling tower (I have direct experience) which requires some water to be continuously drained during operation. Bleeding some water continuously, or at least periodically, allows you to...
  16. stickman

    Goblet/head trained cynthiana?

    There is some information in this document, but I'm not sure how applicable it is to your area.
  17. stickman

    Racking through bottom valve of VCT

    Use a regular transfer pump. A vacuum pump will damage a VCT as these tanks are not designed to handle internal vacuum.
  18. stickman

    Barrel recouping

    Flour and water paste is usually recommended.
  19. stickman

    Stuck ferment, restart failed

    It looks like you're not alone in this situation. Scott Labs has indicated receiving many calls during the current vintage; they don't know the source of the problem yet, but offer the following guidance. https://scottlab.com/managing-high-volatile-acidity-in-red-grapes
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