Search results

Hello, In something of an experiment, I have a stainless steel vat filled with about 30 kg of wine and juice. - crushed the grapes by hand - no so2 - wild yeast - no stirring or pumping over 22 brix on the 16/October, after throwing it all in the stainless steel vat. Covered with a towel to...

Hello, I have a tank that was filled with must on the 21st September (vat1) and another on 25th September (vat2). Same grape type and vineyard. Same Brix at harvest as well (21.2). Vat1 is filled at approximately 60% after punchdown and Vat2 at about 80%. In both cases wild yeast. Vat1 is now at...

Hello, I am making my first steps as a winemaker, learning mostly on-the-go by talking to other homebrewers. The fruit was collected from an old, barely worked vineyard. The vineyard is supposedly Cabernet Sauvignon. There was a large variation between the quality of the grapes between vines...

Hello, Would you recommend to keep the fermentation tank open or closed before the fermentation starts? Does this increase the chances of the wild yeast activating themselves quicker and in larger quantities? When fermentation starts, do you recommend having it open or closed? Thanks.

Hello, Am a total newbie in viticulture. Could you advise: - of your general impressions about the status of the vines and fruit. Supposedly they are 60+ years old. Seems like they were planted 1.5 meters away from each other, yet most of the vines are missing and need to be replanted. Could I...