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  1. masic2000

    Buna lid vents

    Does anyone know how these Buna pressure release vents work? Can they be used instead of air locks on juice buckets? See pics below,
  2. masic2000

    Adding skins during fermentation

    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.
  3. masic2000

    MLF has started on my kit

    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...
  4. masic2000

    Wine documentary / series

    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
  5. masic2000

    Wines with good aging potential

    Master of Wine Jancis Robinson provides the following general guidelines on aging wines. Note that vintage, wine region and winemaking style can influence a wine's aging potential, so Robinson's guidelines are general estimates for the most common examples of these wines. Botrytized wines...
  6. masic2000

    Adding skins from a different varietal

    Has anyone tried adding cab. skins to other wine varietals during the primary? I have about 5 lbs. of crushed cab. skins that i would like to try adding to merlot or zinfandel or even Barbera during the primary.
  7. masic2000

    Aging on the lees (Sur Lie aging)

    Has anyone tried aging white wine while leaving some sediment in the aging vessel? According to the Wine Academy, The Benefits of Sur Lie Aging Beyond picking up additional flavors and aromas there are a couple benefits to sur lie aging. First, the binding of proteins to tannins serves to...
  8. masic2000

    Characterization of Degassing Equipment and Its Impact on Wine Chemistry

    Conclusion, This study concludes that the stirring rod can degas a single carboy most rapidly at 13⁰C and down to any desired residual CO2 concentration; however, excessive oxygen may be injected with detrimental effects on wine quality if the wine is degassed excessively. The Gas Getter and...
  9. masic2000

    Primary to secondary

    Can we combine two primaries into one secondary, if they are of the same type and fermentation started at the same time? Or will one be slightly off (sg, etc.) and interfere with the progression of the other?
  10. masic2000

    Decanting

    Does decanting make sense ? Has anyone tried it and noticed a difference? Andrea McBride states the following, "Do you notice when you open a bottle of red wine and pour a glass, the wine gets better over time, especially the second glass (not a trick question!)? You start to notice the wine...
  11. masic2000

    Bulk-age time vs. bottle time

    Just wondering your experiences with cab or merlot wrt. how long we should bulk age and how long to bottle age to get that right taste and mouthfeel for these varietals.
  12. masic2000

    Ascorbic acid (Vitamin C) to preserve the color

    Has anyone tried adding ascorbic acid to the wine just before bottling to preserve the color?
  13. masic2000

    Should we wear gloves and sanitize them?

    I've always wondered about hands touching stuff like door knobs and equipment. Should we spray our hands with sanitizer just before handling stuff or should we just wear latex gloves and spray them.
  14. masic2000

    New member from Canada

    Hi All, I make my wine from freshly squeezed grape must from Mosti Mondiale. Every Mosti Mondiale Fresh Grape Must winemaking product is pre-inoculated with selected Yeast in order to ensure an ideal and perfect fermentation. I have tried the following so far, Cabernet Sauvignon Sangiovese...
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