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  1. Ty520

    Cross flow filter recommendations for 200 to 250 gallons?

    We have been struggling to filter some of our meads and country wines with our press filter and I feel it is time for an upgrade. One of our biggest struggles is our raspberry mead. Despite the use of pectinase and cold crashing, it still seems to plug up our press filter very quickly and we...
  2. Ty520

    Help: prickly pear cider losing its color

    Yep! Exactly our issue. We also experience the haze issue they mention - a brute to filter. It's almost like some sort of gelatin. Kills our filters on the first run, but not an issue after
  3. Ty520

    Help: prickly pear cider losing its color

    We add the prickly pear and backsweeten in secondary - we can't afford chancing refermentation
  4. Ty520

    Help: prickly pear cider losing its color

    So one of our regular house ciders is prickly pear cider. It has this beautiful neon pink hue... Which just fades completely away after bottling. It is such a shame because the hue is gorgeous and would be a huge selling point It maintains the hue all the way through filtration and bottling so...
  5. Ty520

    Offered a job as a winemaker, but at a price...

    Certain days working here can be really breathtaking. Enjoying a morning cup of coffee and a few minutes to gaze at A small herd of American pronghorn in the BLM wildlife preserve literally at our back fence: .... And the history of this area area is something to behold. Went hiking with a...
  6. Ty520

    Small commercial inventory and logging apps?

    I was wondering if anybody knows of any apps for inventory and logging that is specifically geared toward smaller wineries? We've been using Excel and Google spreadsheets since we began 4 years ago, but it is just becoming too hard to manage, especially with employees who never bother to log...
  7. Ty520

    Offered a job as a winemaker, but at a price...

    I would also add, via a lesson learned in the process the hard way - avoid 70 gallon barrels - they don't fit on standard racks
  8. Ty520

    Offered a job as a winemaker, but at a price...

    No, they're 60gal relatively neutral French oak - 2 years old
  9. Ty520

    5 gal wood barrel recommendation?

    Yes I do 5 gallon batches. My conical has a max a max capacity of 7 and typically start w/ 6 gallons to accommodate for losses during racking
  10. Ty520

    5 gal wood barrel recommendation?

    I only go 5 gallons at a time at home, so perhaps it makes more sense to just stick with dominoes and staves
  11. Ty520

    5 gal wood barrel recommendation?

    Can anyone recommend a good source to acquire a small 5 gallon capacity oak barrel for home hobby use?
  12. Ty520

    Offered a job as a winemaker, but at a price...

    Barreling our new Carignan Rosé Pyment
  13. Ty520

    Trouble filtering raspberry mead

    Our raspberry mead is notoriously difficult to clear up. But dispatch was more troublesome than usual. Before I started they relied on sparkaloid, which they admittedly were not particularly impressed with. So I convinced them to give k-c a shot. It did drastically reduce the turbidity relative...
  14. Ty520

    additives for mead?

    It produces a tequila-esque character. When Co fermented with fruits it is reminiscent of a fruit margarita. It also has a slightly lower brix than honey
  15. Ty520

    Turbidity and filter selection?

    Does anyone know if there is a "science"to selecting filter size and quantity based on turbidity readings? We cannot seem to be able to find a real correlation. Sometimes Meads with higher turbidity go through great, and those with low turbidity kill the filters fast. I came across a guide on...
  16. Ty520

    Dosing fresh fruit with k. Meta? How much?

    The majority of customers prefer it. (Not my choice... Up to Boss Lady)
  17. Ty520

    Dosing fresh fruit with k. Meta? How much?

    Right. The goal is to kill off any wild bacteria present on the fruit. We've added it using several methods: whole in mesh bags, pressed for juice... But regardless of method, we want to try to increase confidence in elimination of potential contamination from something on the fruit. So far...
  18. Ty520

    Dosing fresh fruit with k. Meta? How much?

    Currently we are adding in secondary. The plane was to try to eliminate any bacteria before it touches the wine
  19. Ty520

    Dosing fresh fruit with k. Meta? How much?

    Right, but what about sprinkling over solid fruits? I am thinking perhaps to add the solid fruit to the must at the same as the k meta
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