Search results

Hello, I am about half way through my fermentation of my California cabernet sauvignon and I pH'd my wine prior to pitching the yeast at 3.77 (TA 5.9 g/L). I have also just added my malolactic bacteria, which should raise the pH in this process. Should I be adding tartaric acid to drop the pH...

Hello, I have a couple questions about starting my MLF. I am buying Carbernet Sauvignon lugs (24 brix fermented with D254) and considering co-inoculation with MLB to save time and make the steps easier. I have VP41 and OptiMalo ready to go, however, I cannot find Acti-ML near me (Ontario, GTA)...

I appreciate all the replies for this community, I will not be washing my grapes to prevent introduction of external microbes and in fear of diluting the brix of the must. I will also have the supplier crush and destem the lugs, as I will be doing approximately 15 cases and the labour of picking...

Thanks salcoco, I guess I'm not all that familiar with other winemakers practices and wanted to get a sense of what the community does!

Hello, I am relatively new to home winemaking and was curious what this community thought about employing the crushing-destemming services of the grape providers vs. crushing and cleaning the grapes at home. My only concern is that there are a lot of leaves and debris/insects in the grape lugs...

Hello, Apologies if I haven't followed posting guidelines, as I am new here. This past fall I made a cabarnet sauvignon, it's been through primary fermentation and is on it's way through secondary now. The wine tastes quite tart in my opinion and I wanted to try malolactic fermentation, but I...