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  1. sjjan

    Extremely low TA in Chardonnay

    I have bad experiences with the Milwaukee ph Meyer. Have you tried another one to verify?
  2. sjjan

    Post a photo, any photo

    Fermenting two batches of grapes: Riesling (left) which is going super with grapes from the Alsace and on the right Sangiovese (problematic fermentation) with grapes from Italy. Making wine is always a challenge again each year!
  3. sjjan

    Micro oxygenation

    I am interested in micro oxidation as my wines are all fermented and aged in stainless steel floating lid Speidel tanks and the reductive style is giving good wines but sometimes the wine is too linear or closed. Will micro oxidation also work with amphora?
  4. sjjan

    Adventures in Wild Fermentation

    I used wild fermentation last year with all the grapes I bought and that worked fine. This year, one batch of montepulciano grapes just would not ferment to dryness while last year the same grape grower delivered montepulciano grapes that fermented great to dryness with just wild fermentation...
  5. sjjan

    DAP toxic?

    One batch is fermenting on “natural” yeast which could also mean that it picked up on one of the commercial yeasts “hanging” in the cellar. The almost completed batch is on commercial yeast. Thanks 🙏 again. By the way, Reduless is available over here in Europe.
  6. sjjan

    DAP toxic?

    @winemaker81 yes, it is a problem to be dealt with. I agree. But what to do with the ongoing primary fermentation? In other words. 600 liter is I think too much just to stir and get it sorted. Any suggestions are more than welcome! Don’t get me wrong. I was for work in Africa for 2 weeks and...
  7. sjjan

    DAP toxic?

    It is 600 liter of young wine. The fermentation is not done yet. Not sure if we can get Reduless, but I do have copper sulphate. I know this stuff is poisonous. I would be tempted to use some DAP for the wine that is at 1.024 )or lower now) but this might already be too low with an alcohol...
  8. sjjan

    DAP toxic?

    @Rice_Guy Thanks! Well, yes, I had to go to Africa for work and thus could not taste the ongoing of the primary fermentation of 2 wines. One of them is at 1.023 and the other at 1.004, and both have a light H2S issue. I would assume it is too late to add a bit of DAP now and would have to fix...
  9. sjjan

    DAP toxic?

    What is the latest moment in the primary fermentation you can still add DAP to solve H2S problems?
  10. sjjan

    Residual Sugar Testing

    A salt/ice bath definitely works but make sure to also cool the bottles themselves before disgorging. There is quite a bit of info available on the internet on how to do this small scale. Then, depending on how many bottles to do, there are neck freezing devices that freeze 1-3 or larger...
  11. sjjan

    Residual Sugar Testing

    Great @BarrelMonkey that you are making sparkling wine. Are you going for the traditional method? No disgorging by freezing the necks?
  12. sjjan

    Looking for info on using VC stainless tanks for the first time

    I take the wine off the gross lees from the top of the VC tank and move it to another tank filling from the bottom. But the 110 liter Speidel tanks have a simpler valve than the larger tanks, so I would just move it into another empty tank from the top as well. There is lots you can do to limit...
  13. sjjan

    People leaving the hobby?

    If you start to buy a bit more of the ingredients, you find out that there is lots of margin left to negotiate or in my case, I just started buying the malt directly at the maltery/malthouse. Grapes for the wine I make I buy per pallet. Prices then go down drastically.
  14. sjjan

    People leaving the hobby?

    I started making wine and beer during the Corona pandemic. Wine I can only make once per year after the harvest of the grapes. Beer I can make all year long and I am now selling my beer to a local pub. I ferment beer and wine in the same cellar but brew outside.
  15. sjjan

    How do I leave residual sugar in a full bodied red?

    For my white and rosé wine I stop the fermentation in some cases with some residual sugar left by cold crashing to close to 2-3 degrees C, then wait a bit for some tartaric acid to drop out (if that is what you want), then to filter with a plate filter including sterile filter plates to take out...
  16. sjjan

    Advise needed on fixing my naturally fermented wine 2021

    The Rosé 2021 also turned out nice. Naturally fermented.
  17. sjjan

    Advise needed on fixing my naturally fermented wine 2021

    Got the riesling bottled and did a parallel tasting next to the riesling from the winemaker from the Alsace from whom I bought the grapes. Both turned out nice!
  18. sjjan

    Co2

    At least it was a good try :)
  19. sjjan

    Co2

    Isn’t argon not heavier than air? As a Noble gas it seems to be 1.38 times heavier than air. So if most of the headspace is filled with argon, it will sink and sit right on top of the wine to protect it from any air left in the carboy. At least, this is my theory, but might not be valid 🤞
  20. sjjan

    Advise needed on fixing my naturally fermented wine 2021

    Exactly. Might all work great but animal based products are a last resort. I have as such nothing against them, but it would be better to get it fixed without. I am going to try PVPP and see how that plays out.
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