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Congratulations 🎉🎊

That’s awesome that you are making some spring wine. How is the PH looking?

Is that video using a maturation flex tank or the thicker heavy flex tank.

So you can’t tell with the picture but it was $181 for the spring loaded airlock and the 15 gallon flex tank and totaled $231 with shipping. The spring loaded airlock was $30.

Shipping was $50 dollars to Massachusetts. If you call them up they have 10% off flex tanks that have some visual defects but are still 100% functional. I’m happy with it I have been very busy but will hopefully transfer from my Carboy’s to the flex tank this month.

Welcome, one of my best friends lives in Jackson.

I have also made an over tannic Tempranillo with the similar quantities of grapes but I pulled enough juice off for 5 total gallons of rose. The rose taste great but the rest tast really tannic and will try to blend a little in with some Cabernet. Personally If I add the skins in from the rose...

Jim I just ordered a 15 gallon flex tank. I will keep you posted on how I like it. Don’t quote me but I don’t think you can use the 30 gallon skins on the 15 gallon vessel. I believe they recommended keeping it topped up with wine.

This is from this spring so only 6 months old I racked it about 2 months ago. I also made a large acid adjustment and was hoping to do a cold stabilization this winter in the garage.

Could it possibly be tartaric acid crystals

Please if any one has had sediment that looks like this ever please let me know. The wine was made from grapes and has a 3.31 ph and the So2 was brought up to about 60 ppm about 1 month ago I wast planing on touching it for another 6 months but may rack off. Other than that area in the carboy...

I had 4 separate batches of wine this spring two with all grapes that MLF is going great and About finished and two South African pails that did not start MLF. I believe they added to much SO2 as I did not add any to the pails. I also transferred about a half gallon of wine that was almost...

Thank you guys. I have been going back and forth between a 50L barrel and a 15 gal flex tank and I feel that with that small amount wine I would be better off with a flex tank. I do have enough wine to rotate through a barrel for the first year but will probably just hold off. I have two 15 gal...

I have a question regarding oxidation in a barrel or a flex tank. For all purposes we say the barrel is a neutral barrel, will the size of the barrel you use or the size of a flex tank change the amount of time you would let your wine age inside the vessel? Would wine in a 50L barrel add a...

I’m sorry 😐 will keep him in my prayers

Thank you so much I’m looking forward to it coming in next week. My Cabernet had a great primary fermentation. The temps maintained a constant 71 deg with it getting up to 73 deg for the last two days. I rechecked my ph on one of the batches and the ph was 3.3 and the TA came up to 7.6. I did...

I’m going to probably be pressing tomorrow as I’m down to about 2 Brix with my must and I have to say these batches are the best tasting I have ever made. I do get a little tartaric acid feeling in the back of my throat when I tast it tho, it’s not terribly strong but is still noticeable. I...

Using The second formula my final TA would be 4.29 g/l but I didn’t check the temp of the must when I tested it. I did blend it and filtered it through a coffee filter so it was sitting out for a while when it was filtering. I used 2.2 ml of .13n Titraite with a 5 ml sample. I have been know to...

I will definitely do coinoculation this time around. I will be using CH16.I was a bit nervous with the SO2 levels. I read that 18 was about the limit for it. Looking at your pictures my grapes look to be the same.

Also I add 50ppm SO2 and had a free SO2 of 19 in one batch and 21 in the second