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Any brand or feature recommendations in the 100 - 200 Lt range?

Hello all, I did an end of the season batch of Washington Cab Sauv in late October. Starting #'s were; 24* brix; 3.45 pH; TA 4.2. Pressed @ 0* (which took close 4 weeks) racked 3 days later & added Wyeast 4007. The 4007 was suggested by vendor, I requested VP41. They said the 4007 had all...

Hello all, I have a field blend of Sangiovese/Zin that was co inoculated 24 hrs after AF began. 3 days in, fermentation going well. Good nutrition, Great temps, smells fine. Tasted great with this mornings punch down & gravity check, this afternoon I'm noticing a bitterness. It's been 9...

Do any forum members run must samples through a blender, then strain/settle out for accurate TA, PH, YAN adjustments?? If so, big difference?? Thanks

Hello,has anyone fermented sangiovese with Uvaferm VRB? In the past I've always used 4x4 with good results. This year I'm considering co-inoc with VP41, which I haven't in the past(always sequential). The research I've done looks like a good fit, just wondering if anyone has any experience...