Search results

I know sounds like a dumb question. I made a batch of Shriaz in March and left it to go through Malo Fermentation. We are now coming into warmer weather in Melbourne and I noticed today the wine is touching the bottom of the ferm lock. It used to be at least an inch below? Am I going mad?

Hi guys, Malolactic fermentation! So, I have been following a wine making book by and he say's after taking of skins, press and leave for up to 4 weeks for malolactic to finish before racking off gross lees. Happy days, then on my down time I keep seeing everywhere that I need to get it off...

Day 1 of our first ever wine making session! We got 20 boxes (360kg) of Shriaz grapes form Swan Hill, Victoria, Australia. After de-stemming and crushing we added 20g Pot Met and a packet of Enartis Enzyme Colour plus. Day 2 (today 21/03/22) I added 50g EZ Ferm 44 wine yeast and 20g nuriferm...

Hi! I am making a batch of Shiraz on a Sunday (20th March) and might need to press on the following Sunday. My question is. If the wine is ready to press on the 20th (reading zero or below) is it okay to leave 'on skins' for a couple of days if I'm moving house? Or should I press when the...

New to winemaking. Have 20 boxes of Shiraz grapes coming on the 21st March to crush. Never done wine before so will most likely be asking a few questions. Based in Melbourne, Australia. Cheers Jon