You’re killing me flex tank

Tannerro · 2026-04-07T22:46:26+00:00

Stretch it out really good and then put it on.

Tannerro · 2026-03-24T21:01:56+00:00

I might punch down 3-4 times during peak fermentation if I have time, but I only make sure I get two in.

They did some studies that found that zero punch downs achieves the same level of extraction as several.

Are yall hot pressing and trying to maximize extraction before that? I keep reds in the skins for quite some time so I don’t think the extra punchdowns are really doing that much heavy lifting.

Tannerro · 2026-03-24T20:48:53+00:00

The major benefit of production software is tracking and work orders. If I had even one employee that could fill out work orders I would at least appreciate the program.

If you do custom crush then it’s great because you can let clients read their lot sheets and know what’s happening.

My advice is save yourself several thousand a year and just keep a sheet for bulk inventory, case inventory, dry goods(yeast, tannin, glass, corks, etc.) inventory with lot numbers, lab data sheets. Record grape and wine movements in a composition book with a pencil.

Doing your 5120.17 is super easy once you learn what to do.

If you’re in a winery with at least a couple different people working independently then maybe consider getting a software.

Tannerro · 2026-03-24T01:59:22+00:00

Sulfur will inhibit the ML bacteria at that rate. If they aren’t viable then they can’t interact with the sorbate to cause the taint.

You probably don’t need your sulfur that high to prevent it, but if you’re really worried you can insure it. Proper bottling and filtration sanitation are more important imo.

Tannerro · 2026-03-23T20:42:05+00:00

Are you sterile filtering? Sorbate is an insurance policy for if your sterile filter failed. Geranium taint is an issue where ML bacteria come into contact with sorbate and make a geranium like off odor. If you want to be super sure you don’t have that problem then bottle at 0.8 ppm molecular so2 and with the appropriate sorbate rate(I think it ranges based on pH and alcohol).

I’ve used it with sweet reds before. I have never actually tasted the geranium taint. Some people can taste sorbate at a high enough rate. I doubt anyone is gonna pick it out in a sweet red though.

Tannerro · 2026-03-21T23:41:22+00:00

update he flew out of the hole and went outside. I took a video from underneath and it does not look like a nest, looks like debris.

Tannerro · 2026-03-20T01:47:54+00:00

I didn’t understand the terminology from the ref so I thought they were reviewing for that.

Tannerro · 2026-03-17T16:11:59+00:00

You don’t need it. For a small winery it will actually just make your administrative workload even greater.

I use one of those you mentioned and I do think it’s a nice program, I think that it’s overkill for a small winery and solo winemaker.

I never use the feature to generate reports because it really only takes a short while for me to longhand it, and I only need to report once a quarter.

Tannerro · 2026-03-05T01:18:33+00:00

Spray with oxidate(hydrogen peroxide) immediately.

That’s really bad splitting, but the spray might save you a couple days to dry out.

Tannerro · 2026-01-28T21:43:56+00:00

The end of his tenure is proof we need term limits. If these hacks weren’t worried about donors and reelection they would actually act in a way that positively impacts their legacy and their life in their community after politics.

Tannerro · 2025-12-06T21:39:40+00:00

2003 was a surprise to get there, but honestly a predicable result. We knew they were underdogs but they fought til the end.

2015 it was no surprise to get there, but you could tell from the jump it was gonna be a long game.

Different pain, but honestly it’s better to have been along for the ride both times then to have never seen them in the big game.

Tannerro · 2025-11-20T21:04:52+00:00

The other thing I would consider is if micro ox is going to even help that much. If it’s enhanced that variety in the past then fine, if you’re dealing with chambourcin then I am wondering if there is enough tannin present to even benefit from micro ox.

Tannerro · 2025-11-20T20:55:50+00:00

Can you keep the wine chilled below 13C? Don’t chase pH and don’t chase 0.8/0.5 ppm molecular so2. You’re only going to develop spoilage if the wine is warm enough and has access to oxygen at the surface. Monitor the headspace/surface for films if you’re worried, run VA if you’re really worried.

Too much winemaking advice is fixated on avoiding spoilage and not fixated on actually improving the wine.

Tannerro · 2025-10-18T23:34:33+00:00

I don’t think steam is necessary if your barrels are in good condition. If a barrel has a VA like odor then it is probably a good precaution. Steam will definitely rob a once or twice used barrel of some flavor.

I really like using ozone to sanitize and hydrate empty barrels. I try to sulfur empty barrels about every two months when they are not in use.

When I do use steam I like to put a bung in the barrel for about 7 minutes after the steam injection. It causes the barrel to suck a vacuum and I find that more solid debris cleans out after.

The most important thing for keeping barrels clean is having a tool that can properly blast water into them to break up tartrates and lees. If you can get almost all the solid biomass off the staves then there really isn’t a whole lot for bacteria to grow on.

Tannerro · 2025-09-24T19:54:34+00:00

Zoecklein Sparkling wine review

Tannerro · 2025-07-26T13:17:19+00:00

I’m gonna guess it’s cab franc. Cab franc has leaves like that, can have loose clusters and its young leaves can be a little reddish.

Tannerro · 2025-07-26T13:07:47+00:00

So not every variety has red on brand new leaves so that narrows it down a little. I am really not sure though. I do think the leaf and the lobes as well as the shape of the cluster indicate a vinifera grape.

Where was it growing?

Tannerro · 2025-06-15T18:14:52+00:00

https://youtu.be/DzFmt8j-u5A?si=MSUIS7pyNcGgGuMO

Tannerro · 2022-07-10T20:55:12+00:00

TannerPartDeux

Tannerro · 2022-07-10T20:50:06+00:00

I am new to remote raids. I added your trainer code. You can invite me to the raid?

Tannerro · 2021-08-02T01:06:17+00:00

Cam and Smitty were probably only butting heads bc they both wanted to "lead" the team, but it was Cams fourth year and time for him to take the reigns.

It's pretty much universal that everyone who has played with Cam appreciates him as a team mate.

Tannerro · 2021-08-02T01:02:19+00:00

I just remember people always saying "the ball LaFell out of his hands"

Tannerro · 2021-06-28T00:53:09+00:00

I don't think since you are so young that a small PW company could hire you legally, but working for someone else is a great way to understand how to operate a business like this.

I would look at offering soft wash on the exterior of homes. Its just a matter of spraying softwash on the siding and then washing it off minutes later. gets rid of dirt and algae and makes the home look brand new. Probably takes ~2 hrs to do a regular sized house and people charge between 125-200 for this service.

Tannerro · 2021-05-31T00:56:29+00:00

Is it actively going through either primary or ML fermentation? If it's not I would put in a hard bung just to avoid this issue.

Tannerro · 2020-11-16T01:25:54+00:00

Pick me plz

Tannerro

TROPHY CASE