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  1. NCWC

    Topping Barrels

    Hi, looking for an easy way to top barrels. I have about 34 barrels that are double-stacked. Right now, I am using a "beer' pitcher to do it, and it is a pain. Looking for a SS watering can or a topping straw? Any thoughts?
  2. NCWC

    Pinot Noir Experiment

    Pinot Noir Experiment: I recieved 1 ton of Pinot Noir from Suisun Valley AVA, CA. last week. The ton consists of 1000 lb 777 Dijon Clone, 500 lb 677 Clone, and 500 lbs UC Davis 115 clone. The fruit looks fantastic. The thought here is to make a bright, layered, complex wine. I started with a...
  3. NCWC

    Chitosan and Celstab Together

    Just a note Chitosan and Celstab DO USE THEM TOGETHER. Maybe someone already knows this but.. I did a bench trial. I added Chitosan to help clear up a Liter of white wine, then added Celstab for tartrates and a 'snot' looking blob appeared. Now in real life, I am a dry cleaner, and there...
  4. NCWC

    Thin Sangiovese

    I have about 160 gals of Sangiovese that came out a bit thin. The original brix was 23, and I chaptalized it up to about 23.75 brix the pH. was 3.65. We pressed it, and the nose was great, but the color and taste were thin. I considered blending in some Zin or Merlot after it sits for a while. I...
  5. NCWC

    For Sale Wine Press and de-stemmer

    De-Stemmer: Marchisio Grape Crusher/Destemmer (Manual) w/Painted Hopper With Stand $600 Manual crank crusher destemmer with PAINTED hopper. Feed grapes in top hopper and turn crank. Crushed Grapes and juice fall out the bottom, and the stems are expelled out the end. A joy to use. Stand...
  6. NCWC

    Vinoshipper Shipping Upcharge/Packaging

    I am looking into going with Vinoshipper. Anyone out there what do you charge for shipping and the packaging? Also how does Vinoshipper work for your operation, is it worth it? How do you promote it? We are a small winery that sources all our fruit and would like to expand the business.
  7. NCWC

    Picking Time?

    I have a winery in NE Ohio and I have to source my fruit. I have an opportunity to go pick for ourselves. The fruit is not ripe in my opinion and need advise Pinot Gris is 18 brix 3.05 ph Chardonnay 18-19 brix 3.03 ph Cab Franc 18-19 brix ph 3.25 The temp here will be mostly sunny highs in...
  8. NCWC

    Barrel steaming protocol

    Does anyone have a Barrel steaming protocol? I own a dry cleaner and have plenty of steam to clean my barrels. What I have been doing is rinsing with a spray ball, then 40psi (250F) for 30 min drain, put in the bung for a while, then pull the bung woosh! Rinse again, drain dry, then sulfur...
  9. NCWC

    Slushy Dos and Don't

    We are thinking of doing slushies. Any dos and don't for slushy making. I have some wine that just didn't turn out and hate to dump it. I have red and white. I can get some dual dispensers that hold 2 L on each side.
  10. NCWC

    Vinoshipper and Square POS

    We use Square as our POS has anyone been able to integrate Vinoshipping into the online section of Square. I'm working on it but don't want to reinvent the wheel. Would love any help
  11. NCWC

    Stacking Cases Barrel Room

    I am a new urban winery http://www.northcoastwineclub.net/ We opened about Dec I have a wine storage problem. My Barrel room has temp and humidity controls and we keep our finished wine in there by the case. I am running out of floor space and it is a challenge to find the right cases they are...
  12. NCWC

    Tartaric vs Malolatic acid

    I have an acid addition question. I have a Sav. Blanc the pH is 3.65 it tastes great but is flat I already did heat and cold stabilization. I did bench trials 3.30 pH.with tartaric and malic acid. The malic version came out fantastic. My question are, 1. is there a downside to using malic acid...
  13. NCWC

    Pvc tube

    I took a 4 inch PVC tube 36 in. long with a cap on the end. I have drilled 1/8 holes every inch up from the bottom for a foot and all the way around every inch. Maybe 200 holes. My goal is to push the tube into the must in the fermentation tub, put our pump hose in the tube and suck out...
  14. NCWC

    What brix do you look for in winemaking

    We make about 6-8 different reds and 4-6 Whites The Reds from grapes sourced for CA WA OR and whites from Juice same areas. Lot of the grapes coming out of some of these areas are high Brix and I adjust it, Looking for peoples opinions on the ABV. Sometimes our wine come out 'Hot" like to avoid...
  15. NCWC

    Bell Pepper Carménère

    We made some Chilean Carménère from grapes this spring. After we racked it a couple times I noticed a bell pepper smell. I thought after we put it in a barrel it would soften. It is still there I know it is not exactly a fault but I would like to get rid of it The wine tastes very very...
  16. NCWC

    Barrel Cleaning Power washer

    Is there a 360 degree or rotating tip sprayer for power washing barrels?
  17. NCWC

    Appassimento

    Has anyone tried making appassimento style wine from fresh-picked grapes? This style has become popular in Niagra on the Lake region in Canada. The wineries using it are making outstanding reds. I live in the Cleveland Oh area and we have a large wine area east of Cleveland, Geneva on the...
  18. NCWC

    Barrel Blending

    I have a barrel blending question. Currently, we have a 30 and 60-gallon barrel of Petite Syrah and want to blend them together. We plan on pumping both barrels into a 500-liter tank then pump it back to the barrels. Has anyone done this? My only concern is oxygenating the wine. The...
  19. NCWC

    SO2 Before Bottling Question

    Previously when we bottled. We would siphon from the barrel to 5 gallon GOTT water container, we'd add 1/4 tsp Meta to each 5 gallons. Then bottle. We didn't have SO2 testing equipment. Now we do and the SO2 is correct in the barrel My question is, if the SO2 is at 50 ppm and that is...
  20. NCWC

    Rotate carboys in and out of barrels

    We barrel age our wines,9 months to a year, 30 / 60 gallons. Most of the time there are 1-2-3 carboys with wine that didnt make it into the barrel. Just curious, I rotate out the carboys to the barrels about every 4 months. That is, if I have 2 carboys and a 60 gallon barrel of X wine. I...
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