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In Canada we converted to the metric system in the seventies. We now use km, deg. C, ml, grams, etc. It takes a wile getting use to, especially when you grow up initially using the Imperial system. I use to convert back and forth between the two, but in hind sight it's probably not a good idea...

I have used Mosti as well and have added oak cubes in my carboys for 3 months after completion of primary. I have also added grape skins during primary(not from Mosti but from a local dealer). Adding oak during primary is great.

Testing these bucket lids to perform an EM. They have a pressure release between .1 and .2 PSI. I can barely feel the C02 being released under pressure while completing the primary fermentation with skins.

Does anyone know how these Buna pressure release vents work? Can they be used instead of air locks on juice buckets? See pics below,

Cool, here is a link of someone performing the same acid test as mentioned above,

Thanks. They have been once fermented but not pressed. They are also of Merlot varietal.

I am currently fermenting a Pinot Noir from Lodi Gold juice bucket. I just acquired some skins and i'm wondering if it's too late to add them in the bucket, SG is currently at 1.025. Thanks.

I will be back sweetening one batch but not the other, so i guess sorbate prior to sweetening to prevent further fermentation. Thanks.

Thanks. This is my first white chardonnay and I have never seen these little bubbles right after primary. I think you have convinced me that this is natural CO2 degassing taking place. I will rack back to a bucket add the chemicals, degass then back to carboy as you suggest.

I'm seeing a steady stream of tiny CO2 bubbles rising . . . I've never seen this in a kit before. Could it be degassing naturally? How could I tell the difference. If it is degassing then I should be OK to proceed as per the insructions?

MLF has started on my Costco Chardonnay kit a few days after completion of primary fermentation. This was not expected. I'm not sure how to proceed now, as the kit mfg. said to just keep following the instructions . . . I'm also reading that the sorbate should not be added either since the MLF...

OMG. I've been to Sorrento and saw these lemon trees on my way to the Amalfi Coast, some of the lemons are huge like grapefruit. The limoncello produced in Italy is just amazing . . . Congrats to you on this.

All nine episodes available here, https://winerevealed.com/episodes/encore/index.htm?v=email

Agree. 9 was kind of boring but the rest were OK. Learned a lot about the regions and the wines they produce. Also the fact that most use minimal chemicals in their production and follow tradition as much as possible. I think there is a second chance watch this week-end for those who might have...

Been asking the same question myself lately. I've been watching a wine documentary online about commercial vs natural wine making processes, particularly on how it's done in the Tuscany valley and in Slovenia. Very eye opening, as they use very little to no chemicals whatsoever, and their wines...

I've seen part one. Very informative, especially about the commercial wines vs natural winemaking.

Wine documentary / series I haven't seen it yet, but you have to sign up with your email if you want to watch the nine part series for free. The link to the trailer is below. I think it starts on Tuesday, November 26th. https://www.facebook.com/watch/?v=1498266730311236

What would be the effect of not using enzymes during the fermentation process. Would performing an extended maceration not yield the same results thus minimizing the use of chemical additives?

Hey NorCal, love to get a copy of your spreadsheet. Definitely something I can use. [email protected]

Great planning . . .