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  1. Tin_Man

    Isolating Microbes from Wine

    Thanks for all the information. To answer the question of "why", I simply just wanted to for intellectual scientific betterment. (I'm a nerd like that). So, I did it! Here is my method and what I think I found: 1.) Sterile filter wine using a Buchner Funnel to capture any possible microbes...
  2. Tin_Man

    Isolating Microbes from Wine

    Hello all, Does anyone know how to isolate & identify microbes from wine? I'd like to be able to do this but I'm not quite sure how. Thank you, Tin_Man
  3. Tin_Man

    YAN testing

    Hello all, Attached below is one of my lab manuals that walks-you-through a YAN testing procedure using a Formol Titration. Hope it helps. You'll need some basic glassware, a pH meter, NaOH, and 37% Formaldehyde (Formalin).
  4. Tin_Man

    Sourcing Disease Resistant Vines

    Hey, Contact Texas A&M University. I believe they have Camminare Noir in their research vineyard. The variety itself comes from California I believe. Hope this helps.
  5. Tin_Man

    Accidently bulk aging under vacuum ... problem ?

    This is cool to read. Thanks for posting. And welcome to WMT!
  6. Tin_Man

    juice suppliers in Texas (San Antonio)?

    :) It's a lifestyle
  7. Tin_Man

    Confusing pH and TA numbers

    Free SO2 will continue to bind immediately at that high of pH, rendering it useless for protection. (ie: your Free SO2 is becoming Bound SO2 immediately). pH has to be ideally below 3.85 for Free molecular SO2 to offer protection. That's why you're getting low FSO2 numbers, which are probably...
  8. Tin_Man

    juice suppliers in Texas (San Antonio)?

    Why not just plant a few vines?
  9. Tin_Man

    Fermenting Pinot Noir clones?

    Separate. I know very little about clones, but it seems that different genetics offer different aromas.
  10. Tin_Man

    Cork Art

    I have about 200 used corks and I want to make something out of them. Any ideas?
  11. Tin_Man

    Thought

    Didn't know that about the .223 Wylde barrel. Good information to know.
  12. Tin_Man

    DIY Labels, not computer generated?

    Of course you could!
  13. Tin_Man

    DIY Labels, not computer generated?

    Hi CortneyD, I think your labels look great! I think your use of watercolors with writing on top is a great idea. Here is a photo of my labels. One is hand drawn, the other is created using powerpoint. Both use Avery labels. Keep it up!
  14. Tin_Man

    Understanding Yeast In Winemaking - Free PDF

    Hello folks, Attached is a paper that I wrote about different yeasts used in winemaking. It covers both Saccharomyces and Non-Saccharomyces yeasts. The material covered is cited from scientific journals and textbooks (I really researched everything and I'm not just inputting my own thoughts...
  15. Tin_Man

    Cold stabilization

    I agree with @tullamore, cold stabilizing in a barrel is going to leave tartrates that will be impossible to clean.
  16. Tin_Man

    French Oak vs. Eastern European Oak

    From my experience I believe American oak to be inferior for winemaking. It's a completely different species of tree (Quercus alba). It also grows faster, meaning it has looser grain. Loose grain is less porous and more fibrous meaning more tannin extraction. It can make the wines quite harsh in...
  17. Tin_Man

    Growth in carboy?

    Hi Runruh, That might be Flor yeast. It doesn't look like much in the pictures. Flor yeast will only colonize the top of the wine that's exposed to oxygen, so no growth will ever be submerged in the wine. If it gets any worse, you can gently skim the yeast off the top (easier said than done)...
  18. Tin_Man

    French Oak vs. Eastern European Oak

    @winemaker81 I found your website, and the oak stix experiment, and totally loved it! I am impressed that you have recorded that much data over that much time. A true marvel.
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