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  1. joeycannoli

    Does anyone else deal with spigot getting clogged every year after fermentation?

    Does anyone else deal with this BS every year? No matter what I do my spigot, in whatever vessel I use, ALWAYS gets clogged when transferring to secondary. Ive tried screens, largest spigots… still getting clogged to the point where I just bucket the juice and must out of the primary and into...
  2. joeycannoli

    Vermentino juice bucket tips?

    Going to grab 12 gal of vermentino this season. Anyone add anything to the wine during fermentation to enhance flavors or tannin? Would love to hear some insight Using d47 yeast
  3. joeycannoli

    Who sulfites before fermentation?

    As the title states, how many of you sulfite before fermentation to kill off the wild yeast? I have never done it before and was curious to the benefits and if it matters. I don’t do a cold soak maceration, but let the must sit a day or two before I pitch my yeast. Curious to know the process...
  4. joeycannoli

    Have I been racking correctly?

    Hello all. Wanted to get some confirmation on my racking schedule with fresh grapes. I have always let the wine completely ferment in the primary before racking it over to the secondary. At this time I would press the pomace and add the free and press run juice to the secondary too. I’d let...
  5. joeycannoli

    Clearing recommendation on Verdicchio Blend

    Hey all, Need some recommendations on clearing this wine I made last fall. I did a juice bucket blend of Verdicchio and Moscato 50/50. Everything has gone well with the wine - tastes and small great, but it’s still cloudy. It’s been aging in a tank for the last 9 months where I was hoping it...
  6. joeycannoli

    Other Current Favorite Amarone Kit?

    I know this topic has been discussed a lot in the past and one of the favorites used to be the cellar craft amarone kit, but since they are discontinued what is your favorite / recommended kit? I am looking at the RJS En Primeur Amarone Kit and the Winexpert Private Reserve. Looks like both...
  7. joeycannoli

    RJ Spagnols RJS Cru Sauvignon Blanc Kit - Tweaks?

    Anyone make this New Zealand Sav Blanc kit? Did you follow the instructions from the manufacturer strictly? Coming from wine making from grapes it seems a little odd. They recommend fermenting in a sealed primary fermenter and just sprinkling the yeast on top - no yeast inoculation or anything...
  8. joeycannoli

    Wine Degassing Pump Recommendations

    Looking to get a vaccum degassing pump so i don't have to manually stir anymore. Can anyone share their experiences with what they recommend? Anyone use the Gassy Grape or the Blichmann ? I am sure there will be a lot of AIO pump supports. I spoke with the owner before and considering it...
  9. joeycannoli

    Italian White Blends

    Looking for some ideas for those who do white Italian blends. Would love to hear what you make. Thinking of a Chardonnay and Pinot bianco blend or perhaps vermentino and trebbiano blend this year.
  10. joeycannoli

    First time taking meausrements - guidance on adjustments / sulfite

    Hello all, Been doing wine the old fashion way for a while. Been doing a lot of reading and learning on this forum and wanted to start taking measurements and making adjustments to make the wine as ideal as possible. I recently purchased a Vinmetrica to analyze the wine and this is what I came...
  11. joeycannoli

    Those who ferment in a large vat with spigot

    Can anyone share the secret to prevent the spigot from getting clogged? Every year I run into the same issue and the spigot gets clogged with grapes skins. I don’t punch down a full day before the transfer but still manage to get the spigot clogged. Is there a screen or anything that people...
  12. joeycannoli

    Favorite Bordeaux Blend Yeast?

    Going to do a Bordeaux blend this year - right bank based that is merlot dominant with cab sav and cab franc. Been doing some research and see Lalvin RC212, Lallemand BM4X4, BDX and MT come up as the top yeast strands to use. I am going to field blend this batch. Wine will be aged in a French...
  13. joeycannoli

    Does anyone know where to find fermentation vat valves?

    Cant for the life of me find any of the valves pictured below. Anyone know where I can source them?
  14. joeycannoli

    Italian Blends

    Anyone care to share their Italian blends? Looking to get some ideas for a new batch this fall. Doesn’t necessarily have to be all Italian grapes. Curious to what else everyone is making out there and the ratio of their blends. I am going to try a biferno this fall, which is a blend of...
  15. joeycannoli

    MLF Friendly Yeast for Co-inoculation in Cab / Merlot blend

    As the title states, do you have a recommendation for a MLF friendly yeast? Planning to do a co-inoculation this weekend with our cab / Merlot blend. I was going to use BM45 but their description states it’s not MLF friendly.
  16. joeycannoli

    Timing of sulfites before bottling

    I have two wines that are ready for bottling this weekend. I have a quick question on the timing of adding sulfites before bottling. Can I add the sulfites right before bottling or should i mix them in a day or so before? Same question with regards to sorbate. One of the wines is a white that...
  17. joeycannoli

    Stuck fermentation?

    Doing a white blend and I need some advice. Its 24 gallons of Chardonnay and Riesling (3:1 ratio). Fermented both together. Starting SG of 1.086 on 10/25. Used D47 yeast and inoculated as per instructions with Go-Ferm. Added Fermaid-K a day later when fermentation began. SG was at 1.010 a week...
  18. joeycannoli

    Stirring Tool Recommendations

    What does everyone use for stirring lees and mixing in additives, especially in larger tanks. Have a few 36” tall stainless steel tanks and most options I see out there are less than 2’ in length. Can anyone recommend something?
  19. joeycannoli

    Degassing Process

    Can someone please explain to me the degassing process and when during the wine process this should be completed? I have read many different approaches, but wanted to see if there was a general consensus here.
  20. joeycannoli

    Starting Brix / SG and adding sugar

    Hey all, One of our batches of juice seems to be watered down a bit. Its a Montepulciano D'Abruzzo batch. Starting SG of 1.076 / Brix 18.43. The fermentation has already started. Is it too late to add sugar to bring the potential alcohol % up? If not, what type of sugar is recommended and...
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