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My preference is to let the primary fermentation complete in the bottle. But, since I had a not-so-good experience in 2019 with over-pressure in the bottles, I opted to use the méthode champenoise in 2020. Pressure development has stopped around 4 Bar, as expected. So, that's what brought me to...

Hi Toadie. Yep, I started using 29mm caps in 2020. I also use a specialty 29mm cap to which I can screw on an aphrometer to monitor pressure build-up (see photo). This year I decided to lay the bottles down in a sturdy bin rather than open shelving in case one or more of these little guy decides...

I've been making sparkling chardonnay and pinot noir rosé using the méthode ancestrale since 2015 with varying results on how much pressure developed in the bottles. In 2019, there was so much pressure built up in the bottles that some of them seeped through their plastic closures resulting in a...

I made some orange wine in 2013 with Chardonnay. 4 days on skins at 20C. Had our last bottle a couple of weeks ago. Held up great. Trail Estates winery in Prince Edward County, ON makes a few different varieties of orange wines, some with 100+ days of skin contact. Also check out Simon J Woolf's...

Thanks. I will do that. I've always relied on wild yeast to do it's thing. I normally don't intervene much other that Kmeta at end of MLF. But with dilution should I add Kmeta at the same time as the acidulated water?

I received Cabernet Sauvignon berries that produced very little juice at crush. Brix is 27. I'd like it to be around 25. Can I add water just after the crush to increase volume and dilute the sugar? Primary fermentation has not kicked in yet.