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  1. Donz

    This year's Crush

    Seems like there is not as much activity here for this time of year! So, here are some pics of this year's crush. We did a Zin as always 80% Old vine Zin / 12% Carignane / 8% Alicante Bouschet. Also a Cab 42% / Sangiovese 42% / Merlot 16% Ferment is well under way with Avante and Bravo again...
  2. Donz

    Zin High PH Question

    Hey guys, my Zin is reading a high PH 4.0/4.1. I will be adding tartaric acid to lower it down. My question is - how long should i wait before pitching yeast after adding acid? Can it be done same day? Thanks!
  3. Donz

    2020 Crush and Blends

    It's that exciting time of year again. So who is making what this season? I will be doing my first white, Sauvignon Blanc. Reds are looking like potentially a Grenache - any suggestions on what to blend with Grenache? My first thoughts are Carignan and Syrah. Also maybe a Merlot dominant blend...
  4. Donz

    Yeast Suggestions for Sauvignon Blanc

    Going to be doing a Sauvignon Blanc this year, first white wine ever. So far I am thinking D47 or maybe something from Renaissance like Allegro no H2S yeast. Any experiences / suggestions would be appreciated. One more question - do you press immediately after crush/destem or let it sit...
  5. Donz

    When to retire a Barrel

    On average, how many years do you guys use a barrel? I have a 55l French oak barrel that I bought back in 2016 and it's starting to lose its shine. It still oaks decently but not the same as it used to. Wondering how much longer I should use it...
  6. Donz

    Wine Revealed

    Has anyone been watching this? It's pretty interesting: https://www.winerevealed.com/trailer/
  7. Donz

    Does Metabisulfite Expire?

    I have 2 year old sulfite... Just wondering your thoughts...?
  8. Donz

    D80 Taking Very Long To Ferment...

    It's my first time using D80 yeast and it has been going almost 7 days and still not complete. I gave it some additional FermK this morning as we are hoping to press this weekend. Here are some details: PH yesterday 3.75 Room temperature 72F Must temp 81F Co-inoculation with VP41 Should I warm...
  9. Donz

    2019 Grapes and Blends

    Just got back from my fruit supplier and their is a lot to chose from! This year we are planning to do 2 wines: Cab/Sangiovese/Merlot 30 lugs Maggio Old vine Zin with a touch of Petit Syrah and Carignan 30 lugs After seeing the fruit it gets much harder to decide. The Cab Franc looks beauty...
  10. Donz

    VP41 Question

    I have always used VP41culture in the past doing co-inoculation and it has worked out well sometimes just sprinkling it in the must or rehydrating. My question is regarding rehydration of a 66 gallon dose. Instructions are to rehydrate in 20 times the packages weight of 2.5 grams, so 2.5 x 20...
  11. Donz

    Sangiovese PH 3.9

    I made a 100 percent Sangiovese last year that has been bulk aging for 10 months or so. I bottled some recently and it is still really fruity and floral, good but could be better. I just checked the PH and it’s high at 3.9. Should I add some Tartaric to lower it down?
  12. Donz

    D254/D80 vs RP15

    Has anyone tried these yeasts? I'm thinking about both options for this years Cab and was hoping to get some feedback from anyone that has used them in the past.
  13. Donz

    Barrel Leak

    Hi all, any advice on what I should do about this leak? Filled this barrel yesterday with 100 liters of Sangiovese. It was previously full and didn't have any leaks really...
  14. Donz

    How Much Wine Do You Drink?

    We always discuss the science of wine making but rarely discuss how much we consume! Just curious, do you guys drink everyday? I do every evening... anywhere from half a bottle to a bottle.
  15. Donz

    Bottle Aging

    I have noticed some significant differences and improvements aging my wines in bottle for a significant amount of time after barrel aging. On a regular basis, I empty my barrels, bottle immediately and drink. This method produces a wine that still has very strong aromas and heavy nose. On the...
  16. Donz

    French Oak or Hungarian?

    So I'm looking to purchase a new barrel this year and visited my local shop yesterday. They have Franch oak from Allary and Hungarian oak from Kalina copper trade. I already own a 55 litre French Allary barrel and it has served me well for 3 years. I was looking to try something new and go for...
  17. Donz

    Killing Wild Fermentation on Must & Skins

    I just spent a week in Montalcino visiting different Brunello vineyards and asking questions. Some winemakers use yeast, others do not and still believe in wild fermentation from the grape skins. Several of the people I spoke to that actually do add commercial yeast do not bother killing the...
  18. Donz

    Did something stupid...

    My cellar is always kept at 15 degrees Celsius... 2 days ago, my lady turned up the heat downstairs and I just walked into my cellar at 22 celcius approx 73 f. My carboys and demijohns have all seemed to rise up towards the top of the airlock, some even splurged wine into the airlock...
  19. Donz

    Sulfite

    Just curious how long you guys normally wait before adding sulfite? I pressed last weekend and the wine is still bubbling a little bit continuing it's secondary ferment. This year I decided not to add malolactic bacteria so I am assuming that I could add sulfite in a few days when I transfer to...
  20. Donz

    Punch Down Cap

    My cap is really tough this year, harder to punch down than ever before but looks good. How often do you guys normally punch down per day? I am currently doing 3 times.
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