- Posts 56
Last Activity:04-17-2011 3:21 PM
Posted in thread: wine clearing question on 03-08-2011 at 04:07 AM
Great to hear the positive progress.The cold will preserve it better but when you go to rack it
let it warm up so it wont be so prone to absorb oxygen as cold liquids do.You may want to do 2
Posted in thread: Experienced winemaker, ... why has my wine a 'mecidinal' quality? on 03-05-2011 at 08:03 PM
Cold stabilization can drop the Total Acidity by as much as 2g/L but this doesn't have a
noticable influence on acidity on the tongue. It is also interesting, and counter intuitive, to
note that this ...
Posted in thread: oh yeah.... Barrel action on 03-02-2011 at 09:30 PM
If you think those dollies will work for you keep in mind that those plans are for barrels much
smaller than yours -- yours are 230 L Burgundian barrels (I think) that will weigh over 600 lbs
Posted in thread: oh yeah.... Barrel action on 03-02-2011 at 09:20 PM
i have worked in wineries that have used the sulfur method but feel the best way of ensuring
they are protected is filling completely with a citric/sulfur solution (3 cups to half a cup).
The problem ...
Posted in thread: oh yeah.... Barrel action on 03-02-2011 at 03:07 AM
Suggestion: Building a basic rack structure out of 2x4's so the barrel can be positioned at a
height that is conducive for siphoning and it looks impressive too.I work with barrels. If you
go over the...
Posted in thread: Electric Vacuum for racking--any suggestions on 03-02-2011 at 02:56 AM
I understand the heavy lifting point.My concern with pumps would be sanitation issues, parts
and hose that may not be designed for acidic food products, and if the mechanics would be
detrimental to th...
Posted in thread: oh yeah.... Barrel action on 03-01-2011 at 01:44 AM
were they rinsed?were they emptied recently as in within days?were they stored in the interim
properly, ie. citric and sulfur to thwart any biological activity?Do they smell fine?You are
going to be p...
Posted in thread: Electric Vacuum for racking--any suggestions on 02-28-2011 at 05:50 AM
Are you using a vessel larger than a demijohn?
Posted in thread: Really thick fluffy lees on 02-21-2011 at 08:23 AM
Rack it then put the remainder in a smaller container and it should settle.If you were going to
bentonite do it to the entire batch so to pull out the proteins in suspension -- apricot has
Posted in thread: off flavor - medicinal/band-aid - i know chlorine BUT help me solve the puzzle on 02-15-2011 at 08:04 AM
After tossing a few infected batches immediately I kept several 1 litre flip tops back for
kicks. After 5 months I popped one, and it was surprisingly drinkable with this annoying
flavour far in the b...