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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...

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...

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...

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...