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  1. S

    Pressing Advice

    So I racked off the gross lees a day and a bit after pressing but then got pretty sick and didn't add the mlb right away. Is there a period of time that would be too long to wait to add it or should I be OK letting it sit for a week or so. They are under airlock and the cap of the airlock is...
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    Pressing Advice

    That's the goal. Hydrate with acti-ml and then mlf. After mlf I have a 30L oak barrel to try out which I was initially going to do mlf in but decided (after some advice) to oak after mlf since it's such a small barrel
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    Pressing Advice

    Done. Wicked. .996 and now under airlock. Not a bad yield of juice about 16 gallons from 22 gallons must. Close to 71%, and I didn't press like crazy.
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    Pressing Advice

    Is it imperative that it be strained into a carboy right away, and then rack off the gross lees into another carboy in a day or two? Or is it a good practice to just press/strain into a 5Gal Bucket and cover with airlock for that 1-2 days? Or does it matter lol I am just thinking to get it...
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    Pressing Advice

    So I am ready to press tonight, but just thought I'd pick up a few pointers from those experienced in this. I'm only pressing approx 86L (22 GAL) of must and have a #35 ratchet press. It seems pretty straight forward but any pointers always help... someone had told me to line the inside of...
  6. S

    Numbers Cab Sauv/Franc

    This shall be added into my process sheet :h
  7. S

    Numbers Cab Sauv/Franc

    This is good to know. I was close to the volcano scenario when I was degassing my strawberry wine. I guess some things naturally just come from experience
  8. S

    Numbers Cab Sauv/Franc

    In that case, it sounds like my Saturday pressing plan will work out just fine! Hit 1.000 last night :db Should I leave some head space in the carboys? I'd worry that if I fill up to the neck that it could "volcano"... is that still possible at a lower S.G. like .998-1.000? There is still...
  9. S

    Numbers Cab Sauv/Franc

    Thanks a lot for the encouragement! I am thinking to prep for pressing soon - maybe as early as Saturday... should I be waiting the "3 days" steady S.G. or should I just wait until I get down to that .995ish level?
  10. S

    Numbers Cab Sauv/Franc

    Measurements are typically taken about 23-24 hours apart (these two in particular 23 hours). My routine has been to punch the cap at 6AM before I leave for work, punch down again when I get home at 6PM, and then punch lightly again at 9-10PM just to get access to the juice to measure. I'm...
  11. S

    Numbers Cab Sauv/Franc

    Getting Closer! I suspect, if it gets stuck - it might be getting close to the point where it would. Is there anything I can do (other than regularly punching and stirring up the Lees) to prevent that? Oct 25, 2016 Oct 26, 2016
  12. S

    Post a photo, any photo

    My Daughter picking the first berry, and the finished product :db
  13. S

    Numbers Cab Sauv/Franc

    So took some more measurements and am at 1.050 SG. So far seems things are moving along nicely. Tasted still very sweet but not like vinegar so I suppose that's a good sign. Added 2nd dose of fermaid-k last night and tanin this morning ( i know a bit late) so I'll see how it is tonight ...
  14. S

    Numbers Cab Sauv/Franc

    OK so a bit concerned. Used a starter with go-ferm (1.25g per gram of yeast, and 1g of yeast per gallon) and pitched the yeast not until Friday night. I felt like ferment had started since (i think) the cap had formed pretty thick of skins and heard some slight sizzles when I punched it down...
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    Numbers Cab Sauv/Franc

    I did the test 3 times using a titration kit, and was always close to the same value. I don't really like subjective tests like that though (visual). I feel like it is still a pretty rough estimate, so tonight I was going to confirm using my pH meter. Not sure why I didn't do that in the first...
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    Numbers Cab Sauv/Franc

    Thanks - I meant to delete the comments in the other one - figured I might get more traffic here lol
  17. S

    Numbers Cab Sauv/Franc

    Ok - numbers time & what to adjust. Must temp is up at about 60F now - should be mid high 60s by tonight Brix (after adjusting): 24.5 (S.G 1.102) pH : 3.5 (digital meter) T.A.: 5.0 (approx - test kit) I would be comfortable with lowering the pH a bit since I need to raise the T.A., but how...
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    How long is too long? Tannin addition

    Ok - numbers time & what to adjust. Temp is up at exactly 60F now - should be mid-60s by the morning. Brix (after adjusting): 24-25 (S.G 1.102) pH : 3.5 (digital meter) T.A.: 5.0 (approx - test kit) I would be comfortable with lowering the pH a bit since I need to raise the T.A., but how much...
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    How long is too long? Tannin addition

    Awesome - thanks! Will wait until Sunday then for the tannin. Fortunately I have everything else (Lallzyme EX, RC-212 yeast, etc) to get started as soon as up to temp - which I could presume could be as soon as I get home :db From what I read, temps climb about 0.6F per Deg of Brix drop...
  20. S

    How long is too long? Tannin addition

    This is a 2 part Question: #1, I just received some de-stemmed/crushed Cab Sauv & Cab Franc last night, and the temp was still pretty cool (54F) this morning. I will re-take the temperature but am not sure how long is too long to wait to pitch the yeast, and if I should help accelerate the...
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