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  1. Dustwheel

    How to Prime a 3-Spout Bottle Filler

    Thanks! I'll have 25 gallons to bottle in a few months, so I'm certain it will make it easier. Thanks again
  2. Dustwheel

    How to Prime a 3-Spout Bottle Filler

    I'm interested in one of these this year. How has it worked out for you? And how many bottles can you fill n an hour ?
  3. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    Thanks Siwash, can't tell you how much I enjoyed your post! That is exactly how I feel about the wine that I make. Funny, Grenache and Mixed Black (Alicante/Carignan) 65%/35% is my blend. It produces a ruby colored wine. My family immigrated from Basilicata and my grandfather was quite a...
  4. Dustwheel

    Commercial yeast without sulfites

    Another thought / question. Without the use of sulfites, what I need to use the recommended amount of rc212? Or because I'm not suppressing the wild yeast in the first place, would using half the amount of commercial yeast be logical? Of course I would be using yeast nutrient as well. Just a...
  5. Dustwheel

    Commercial yeast without sulfites

    Thinking of using RC 212 for a batch of Grenache from grapes this year. Understanding the chemistry of fermentation and the competing yeast strains that exists on grapes, saccharomyces cerevisiare seem to be the predominant yeast strain that survives above 6% alcohol. Would it be beneficial to...
  6. Dustwheel

    Dry and thick Merlot cap

    Good to know, thanks!
  7. Dustwheel

    Dry and thick Merlot cap

    Any problems with rust or corrosion?
  8. Dustwheel

    Wanted 275 L Open Wine Fermentation Vat Chicagoland Area

    Looking for a plastic open wine fermentation vat. I'm located between Milwaukee and Chicago. Thanks
  9. Dustwheel

    Mixed black grapes

    Okay don't give me too much shiznit. But I'm going to bring up the mixed black grapes again. I know they change from year to year, but are there any trends in varieties of grapes in a lug and has anyone had success using mixed black grapes? Thanks
  10. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    I also vaguely remember something about the majority of the color and tannins in the must are extracted from the skins within the first three days of contact when temperatures are correct...78f - 82f
  11. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    I'm relatively new to the science behind wine making. But wouldn't that racked must continue to ferment until the sugar is gone? Technically still be in primary fermentation even though it was pressed and put into demijohns with an airlock?
  12. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    I think it was a pre-industrial technique to avoid a potential stuck fermentation. If they felt that the fermentation was complete, of course without using scientific equipment, they would rack that must into demijohns and possibly get a stuck fermentation moving forward. So it became a practice...
  13. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    One theory is that the old timers would wait two or three days to get a vigorous activity of wild yeast then press and put into demijohn's to finish the process. Maybe this had to do with reducing bitterness from stems. I don't recall any crusher de-stemmers years ago in Italian American...
  14. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    Thanks for a great story Rocky! I have to laugh when I think of what my uncle's would have said if I asked what the pH of the must is. LOL. Probably hit me over the head with a Capocollo. 🤣
  15. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    By the way this is wild yeast fermentation. Oh natural no additives.
  16. Dustwheel

    Short Primary Fermentation Italian American Tradition?

    So here's the question, with a little backstory first. I grew up half the family Italian American, watched the old folk from Italy make wine. Most of them did a three or four day primary fermentation and then into the demijohns, free run and pressed. I was too young to remember how the wine...
  17. Dustwheel

    California Sangiovese Any Good?

    I'll do that thanks!
  18. Dustwheel

    California Sangiovese Any Good?

    Thanks, I'm a Sangiovese lover and I don't think I've ever had a California one. So just have my fingers crossed that I can pull off a nice Super Tuscan type blend. And after more research, I think the Merlot might be the best way to go to enhance the tart cherry.
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