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Winemaking Talk - Winemaking Forum

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  1. O

    Aging after clearing

    For reds 4 months is too soon, fine lee sediment is still dropping. Many people bulk age at least 9 months or more. For whites, the earliest would be to bottle at 6 months. Secondly, the ullage (aka headspace) in your carboy will, or should be at a minimum. The ullage in a bottle of wine will...
  2. O

    Post a photo, any photo

    Or maybe all his vice grips were used elsewhere?
  3. O

    Post a photo, any photo

  4. O

    Rockshear Intro

    Welcome to WMT!
  5. O

    Post a photo, any photo

    Probably needed one hand to hold his beer.
  6. O

    Super stuck fermentation (concord grape wine)

    GoFerm needs to be rehydrated in the same solution as your yeast.
  7. O

    Tiny Bubbles, In my Cabernet Sav?

    Typically red wines don’t require back sweetening AND malolactic fermentation. It’s usually one or the other. If I recall, a heavy dose of Kmeta will kill the MLF bacteria. That is why you would not want MLF to extend a great amount of time, but rather finish quickly. Once MLF finishes, then you...
  8. O

    Corks, and other bottle stoppers

    If you’re expecting to drink them within a few years, the #8’s should be ok.
  9. O

    Old wine???

    In any event I would add some potassium metabisulfite in case the wine is still salvageable.
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    New Member Intro

    Welcome to WMT! That’s two from Ohio today!
  11. O

    Hello from Cleveland

    Welcome to WMT! You’re just 20 minutes from me.
  12. O

    Introduction

    Welcome to WMT!
  13. O

    Hello from Alberta

    Welcome to WMT!
  14. O

    Post a Meme, any Meme! (no politics)

    The Who - Behind Blue Eyes
  15. O

    Yeast Rehydration is good stuff

    So here is some research behind the issue...
  16. O

    Corks, and other bottle stoppers

    And if you’re asking me, I use idophor sanitizer mixed in water until it’s beer colored, for all equipment, carboys, etc. Everything except corks.
  17. O

    Corks, and other bottle stoppers

    This is one area where there are 11 perspectives among 10 wine makers. For a sanitizing solution the concentration is 3TBS per gallon of water. Some let the solution be in contact wit the corks, some only allow gas contact. Some people don’t even sanitize corks, just open the bag and use them...
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    Yeast Rehydration is good stuff

    I understand now. Perhaps it’s not important what the ABV is in the starter as long as the Brix continues to go down. Just use the Brix as a proxy measure of yeast growth. Conversely, you could divide a packet of yeast into several smaller amounts and scale down the water and sugar as well. I...
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    New member

    Welcome to WMT!
  20. O

    Yeast Rehydration is good stuff

    You could make a quart of sugar solution to get the SG using your hydrometer, then measure out a smaller amount in which to add nutrients and yeast. You would be sacrificing some sugar, or add more sugar and make it your simple syrup.
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