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Malic doesn't bother me that much - mind you, in my defence, i've drunk plenty of Beaujolais :h cheers, chatters

Hi there, Don't have the TA (very much a garage affair) but the Brix was about 24.8. Yup, PH 4.01 before fermentation. Duly noted on the MLF - I'm hoping the combination of high alcohol and sulphur will help to take care of that. I think I'll have to go with the Tartaric regardless...

Today I carried out pigeage by hand on my Shiraz two times...squelchy joy...now for the third...

hi there, I have some Barossa Shiraz that is showing as PH 4.01. I know I can add tartaric at the end (I was reticent to do so first up because the grapes tasted fine as they were) if I need to and, with those kind of PH levels, I'm going to have to whack in a fair amount of sulphur at...

Hi all, thanks for your kind comments, thoughts and feedback, they are all greatly appreciated. Just to answer some of your queries and provide a little more information: I'm down in Australia but I like to have all of my plans well in place prior to next vintage which, for me, will probably...

thanks thanks David, that's greatly appreciated. I'll only include the stalks if they're ripe enough to warrant it - don't want any green notes! And yes, it will be a red. Just one further question...as this will be in carboys, do you think putting oak in at this time will be an issue...

I'm experimenting next vintage with doing cold maceration pre and post alcoholic fermentation. for both batches I'll be doing semi-carbonic maceration (so some whole grapes as well as crush). With the pre (up front) cold maceration: Do I need to add sulphur? Is there any issue with stem...

thanks for your response. My explanation probably wasn't clear enough - it's all fairly straightforward. Last year I used whole bunch up (about 10%). The stalks this year are too green so I'm just sticking in about 10% whole berries - hence I'll still have 90% crushed (and, obviously...

First post, second vintage. Background: I want do semi-carbonic maceration so I'll be sticking in some whole berries (no stalks, they're a bit green) in to my carboys (small openings but I'm small batch and have restricted space) and the covering them with crushed and destemmed grapes. Because...