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Hi all, I understand choosing at what SG to press out Syrah is a stylistic choice. I am about to press and just wondering what others do here?... If I do press before absolute dryness, is fermentation likely to continue off the skins in my steel vat and should I add some kmeta when...

For those interested, I also emailed lallemand and received this response: The QA23 would definitely make a lovely rosé wine. It may be time for us to update our technical data sheet! Sometimes the revision of the traditional forms of sharing our information is a little more slow than the...

Thanks Ceeaton, I used the qa23 in the end. Fingers crossed!

Thanks Brub58. I picked qa23 for just that reason, but am having doubts as none of the various data sheets I've seen recommend that yeast for rose. Another alternative I have is d47.

Hi all, I'm planning to make a Syrah rose this year and have a selection of yeasts to choos from: Enoferm Syrah - I'm using this for my red batch Lalvin QA23 - I'll be using this for a small batch of Trebbiano which I may end up blending into the rose if added freshness is required...

Try these guys http://www.jelinek.com/

Blanc de noir Hi all, I'm hoping to make a Tempranillo blanc de noir. I've read a couple of tasting notes on this which sound interesting and found one (only one!) Spanish producer that makes it, although there must be more out there. My plan is to light press the berries whole and...

Thanks Boatboy24, I'll check that out. I was planning to use Bistart Vitale SK11 which has similar tolerance (15mg/l free SO2; 50-60mg/l total SO2). http://www.erbsloeh.com/product_datasheets/en/PMB_BiStartVitaleSK11_GB_003.pdf

Thanks JohnT. I'm thinking ahead now...let's say the SO2 (free or total) is borderline, should I go ahead and try MLF (to prevent it happening spontaneously later on more than anything else)?

Hi, I have managed to get primary fermentation going and am thinking ahead to MLF which I was planning to start towards the end. pH was 4.2 (now corrected to 3.5) and I added 18g K meta to 82.5l of Merlot must. Happily my free SO2 is ~52ppm but do I have too much total SO2 to stand any...

My Accuvin reading seems to show around 52 ppm which I am amazed and relieved at (assuming my eyes aren't playing tricks). However I'm wondering whether I can kiss hope of Mlf goodbye, on account of the total SO2 in my must? Still waiting for any sign if fermentation. Have wrapped tank in...

Hi all, Glad to have just joined this forum...just in time it seems! I crushed just over 100kg Merlot last Thursday to yield 82l: Brix 23; pH 4.2. The grapes had come in fridge trucks from Puglia, Italy (2-3 days) but looked healthy so I was a bit taken aback by the high pH, although they...

Should have said, this is Merlot from fresh grapes.

Hi Tom, I'm new to thd forum and was just checking out your slide deck which is very helpful. The Adjusting SO2 slide is of particular interest to me because I had figured Id added to much K meta to my 82l of 4.0 pH (now 4.2 after 3 days cold soak). I added 18g thinking this was 125ppm...

By the way, I addressed the post to Wade but please, anyone else jump in if you're able to advise. Thanks

Hi Wade, Glad to have just joined this forum... I crushed just over 100kg Merlot last Thursday to yield 82l: Brix 23; pH 4.2. The grapes had come in fridge trucks from Puglia, Italy (2-3 days) but looked healthy so I was a bit taken aback by the high pH, although they did have a heat wave...