Search results

I have confirmed that my primary fermentation has reached 0 brix using both a hydrometer and spectrometer. My question is how long do I have to press the must? I have a scheduling conflict that won’t allow me to rack the wine off of the gross lees within 1-2 days if I press now. Can I wait 6 or...

I'm currently bulk aging my first ever batch of wine. It’s a Sonoma County Pinot and I learned about cold soaking and pectic enzymes too late in the process to try either technique. I’m happy with the nose and flavor of the wine at this point, but it’s very light in color. Is there anything that...

I’m looking to invest in a small bladder press and came across this: http://www.ejwox.com/product/1131/ There is a 5.3 and 10.7 gallon model both of which are about half the price of a Speidel bladder press. It appears to be well made, but I’m looking for some more info. Does anyone have any...

I’ve never added peptic enzymes to the must before primary fermentation, but I’m considering giving it a try. I have about 15 gallons of frozen Zinfandel must from the Russian River Valley in Sonoma County. I wanted to see who has made wine with and without it and if you noticed any benefits one...