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    Mourvedre question

    Hi all, I wanted to seek advice since this is a real outlier for me. I just got a bin of Mourvedre from a reputable vineyard/winery in Amador. It's part of the same harvest they use. The grape hung much longer than pretty much anything else I got this year, and the farmer said he was waiting for...
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    A new (ad)venture

    Hi all, My spouse and I have been making wine from grapes since 1995 and have (naturally) always wanted to go commercial. We finally achieved that goal a few weeks ago and got our license to make wine and have a winery. Last year was the first year we made wine in California and got to know our...
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    Experience with Lalvin BA-11, Rhone 4600 or 58W3?

    Hi all, Last year I tried some newer strains for my whites (QA23, D254 and GRE), in addition to my old stand-by D47. I really expected to like QA23 based on the marketing materials, but it ended up as my least favorite. This year I was going to add a few new strains to the mix. The grapes I...
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    Cool fermentation of reds?

    Hi all, I like to experiment a lot with wine making -2020 it was a bunch of different yeast strains and use of Malo-lactic fermentation. I noticed that the yeasts strains had a very big impact on mouthfeel, and secondarily on fruitiness. I'm interested in increasing fruit expression by other...
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    Some experiments with yeast strains, MLF and blending

    Hi all, I've been meaning to post my findings on a yeast comparison study I did with last year's grapes. I'm a research scientist by trade and find myself turning everything into an experiment. In this case I have some (hopefully) interesting findings and experiments with yeast strains and MLF...
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    Roussanne, when you least expect it...

    Hi all, Looking for some advice here, since I'm in relatively uncharted waters. The story: As I've posted elsewhere, I'm newly out in the Amador County foothills and finally get to make wine for the first time since moving to California 10 years ago. I networked with several local vineyards and...
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    Malo-lactic fermentation experiment and advice

    Hi all, For most of my winemaking life I was in the Finger Lakes and induced a MLF (which I know is not actually a fermentation) in all my red wines, since not having enough acid was rarely a problem. One exception was a very fruity Pinot Noir in 2010 that had pretty low acid and whose fruity...
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    Aaron in Sierra foothills

    Hi, I'm new to this site. I moved to Sutter Creek (in Amador county) a few months ago and decided to start making wine again. I had lived in central New York and made wine from Finger Lakes grapes from 1995 to 2010, when I moved to San Jose for work. Some years I made over 1000 bottles, so I was...
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