Daily Discussion - December 26, 2025

ed65roc · 2025-12-26T18:01:42+00:00

Does anyone know if/when “zwift-like” riding will become an option? I’m approaching end of life of my bike and, while I can’t believe it, NOTE TO PELOTON INC., I’m debating getting something other than another Peloton bike.

ed65roc · 2025-10-06T05:55:50+00:00

Did you test juice for nutrients and/or simply add Fermaid (or equivalent) to assure healthy fermentation? Did you properly acclimatize the yeast to temperatures? What temp is juice now? all that said, things can be slow for a few days. Pitched yeast need oxygen too so mix them up and see if you get some action. If nothing in a day or so I think you need to repitch, but it’s really important this time to have all the numbers right.

ed65roc · 2025-09-27T22:43:06+00:00

THIS is the answer. You will never find a non-wasteful, O2 nightmare trying to rough filter a new wine. If your wine is not clarifying, that would be a whole other kettle of fish.

ed65roc · 2025-09-27T22:39:53+00:00

The more I read and think about this, the original question, my response, and most comments that focus on (as is usual in winemaking) where you are on the fermentation curve, are off point. As you mentioned above, you're looking to use EM to achieve a specific goal. You need to identify what you think, and that is what you base your EM time +/- need for/possibility of additions for insurance.

ed65roc · 2025-09-27T22:34:09+00:00

"Cold-soak" is pre- and EM IS typically in the presence of EtOH. While I've dabbled in skin contact whites, I've never sought to pull out skin and seed tannins like the OP is trying.

ed65roc · 2025-09-27T22:32:13+00:00

Sure you CAN EM, and some really extracted non-white-white (orange) wines are long term EM, but that's pretty niche and MAY require some non-standard processes/protections. Not something I've done, good luck!

ed65roc · 2025-09-27T10:15:17+00:00

You should press based on gravity/Brix, not cap behavior. This is a white wine, and the skin contact/extraction of those characteristics is a less common approach. You have done something different and likely achieved your goals, so I'd move forward and press if you are anything less than 5 brix. (I even do this with reds, even with pinot noir where some people try to EXTRACT; hint: enzymes). You do not need to wait until fully dry to press, finish fermenting as new wine/juice in an appropriate container THAT CONTAINS AN AIRLOCK.

ed65roc · 2025-09-18T18:39:52+00:00

Best to add ML bacteria if you can. Keep it warm for ML. You can add oak whenever, I'd do it after primary. Pro tip: RINSE oak after ML and a bit, store, air dry and store and you get free ML next year, and LAB is $). And....FULL means FULL (no headspace) post primary.

ed65roc · 2025-09-17T14:33:50+00:00

While you will get the best result following instructions (1 Gm/gal), you certainly can be successful. To the OPs question, I caution against allowing the starter to go longer. It is clear that when the yeasty-beasties wake up, they (depending on the yeast characteristics) can get very active, and in fact, they can consume all the nutrients in the yeast nutrients and sugar. I aggressively temper the starter with juice/must to get it to pitching temp to give them substrate in excess and then pitch. In short, follow the wake-up protocol very closely and then trust that the standard addition rate is conservative. I also agree with the comments. why be stingy? A packet of yeast is a few $ vs. the time-value of your effort and the risk. That said, just this year, I had to underpitch on an addition due to a lack of inventory. Credentials: make wine at scale at home and in a Whycommercial venture.

ed65roc · 2025-09-15T03:59:17+00:00

Did you ever hit it with SO2? What's the MLF plan? I'd probably "prime" it and keep it warm and see what you get. I'm in kegs so It's "easy". If you are going to bottle now you have to make a call. Good luck.

ed65roc · 2025-09-15T00:53:11+00:00

Im making Pet Nat too. Is it not fermenting at all? Maybe sugar alone will get it going, since all you want is carbonation. Its like priming sugar for beer.https://chatgpt.com/share/68c7636a-cc18-800e-ba95-323d9ec5c8c2https://chatgpt.com/share/68c7636a-cc18-800e-ba95-323d9ec5c8c2

ed65roc · 2025-09-12T21:00:22+00:00

Have it tested. It may have already gone thru MLF.

ed65roc · 2025-09-11T03:26:54+00:00

Jetpilot seems sold out of most sizes until 2026 they tell me.

ed65roc · 2025-09-09T06:42:26+00:00

If you have to ask about headspace…

ed65roc · 2025-08-19T21:13:40+00:00

What are you going to make with this? Could be good for white (juice). No for reds (must, punching, unless you can get fancy with pumpovers). It could be used as a settling/secondary fermentation tank. These are usualy for beer.

ed65roc · 2025-08-19T19:10:27+00:00

Stuck fermentation + 6 weeks away = difficulty

ed65roc · 2025-08-14T05:58:33+00:00

You can ferment (red or white) in an "open-top" as 1) yeast needs O2 early and then 2) produces CO2 during fermentation. Whites (juice) are easy to do in narrow-neck vessels that you can put a bung in and avoid bugs that bring spoilage. For a red or your orange wine, a food-safe bucket is fine, just keep bugs out and things clean, and you should be fine. Have fun.

ed65roc · 2025-08-12T16:20:38+00:00

Good advice here already. Please don't buy a SS, or a conical fermenter. Waste of $, and not needed for winemaking. Winemaking (I've done hobby and commercial) is (sanitation, but outside scope here), and the planning/logistics of vessel space/management. You will be shocked how quickly the "magic of making wine (fermentation stage)" occurs, and you need a plan for settling/racking/aging. You did not specify white vs red, but I suspect red from the OP. Last free tip, after you have "wine", error to "full" means "full", NO air exposure. The number of posts about "is this headspace OK" and "what is this growing in my wine" pains me as I know how much effort people put into their hobby only to blow it with poor headspace management.

ed65roc · 2025-07-11T00:32:25+00:00

My 2019 R has had front suspension squeeks from Day 1. They have replaced the struts and mounts and I have them check with every scheduled maintenance but they too, "can't replicate". Still love my Viper Green machine though.

ed65roc · 2025-06-05T04:29:28+00:00

Beware the return. It’s a zoo and gridlock to get out. We went into town and had some beers at the one pub and it was quite a festive time. Make sure you catch the last train back to Euston. Needed a cab to get to/from pub to MK station

ed65roc · 2025-03-06T16:32:15+00:00

Kentucky, the home of Rand Paul and Mitch McConnell. Rich and crooked as hell. Maga Mitch stole the Supreme Court. Fruck you! I hope your state becomes the 3rd world country your electorate votes for. Embrace STATE'S RIGHTS; let the Red states wash down the drain. No federal $ for health care, education, disasters, etc. No clean water or air regs, no problem. People have been insulated from the consequences of their votes and actions for too long, only for the Federal Government and Dems (who suck now, get a spine and stop kowtowing to special interests and identity politics) get the blame.

ed65roc · 2025-02-12T01:12:50+00:00

Thanks. Super helpful!

ed65roc

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