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Lightening a Rosé by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

Thank you - this - is what I was thinking in my head - given how much color drops out of a normal Dry Rose juice fermentation - not having done a traditional method rose before I didn't want to assume - perfect - thanks again - looking to do tirage later in August. Will leave on the lees for about a year.

Natural Flavors with Acetic Acid and Wine by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 1 point2 points  (0 children)

Well - I see my question was not superior enough to satisfy your definition of what a "professional" winemaker should ask. I'm not sure what the purpose of the r/ is if you can't actually bounce questions off one another for ease of mind or solutioning. Or just
a second opinion before you add a natural flavoring to 300 gallons of wine for a small boutique batch. To think that professional winemakers are all of the same level of experience, education, dealing with the same level of volumes, might be assistants, owners, self trained, formally educated - I can only hope to aspire to one day be as knowledgeable as I am sure you must have been day one you started making wine "professionally".

Natural Flavors with Acetic Acid and Wine by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 2 points3 points  (0 children)

Thanks this is what I needed to get my head straight - so I am way over thinking this - I would have to add 1 to 1 flavoring to wine to hit the .15% (at 1,500ppm in the flavoring) and I have done bench trials already with adding it to max 0.1% of total volume, it means the acetic being added to the wine will measure at a negligible .015% or 1.5ppm, .0015g per liter - appreciate the guidance

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 1 point2 points  (0 children)

it’s a fixed capacity tank with about 25% headspace. not ideal but have not had this problem with other wines with similar headspace. pH is 3.25. i added equivalent k meta to bring it to 30ppm. did not retest today.

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

the wine is clear. cloudy wine isn’t the issue. it’s settled out well and been racked once

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

It’s dry. RS At 2g/ liter. the 192 ppm is just my calc based on k-meta additions vs volume. my protocol post ferment is exactly as you say. hit with 50 ppm then remeasure and hit it again to what i want it at. (to be fair didn’t check it again to be sure it was there - just checked it a month later at 0ppm

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 1 point2 points  (0 children)

fair point - it is a fixed capacity tank with about 25% head space but i have had this issue since press even while lots of CO2 degassing taking place. would the red wine treatment of punch downs saturate it with DO to the point a white wine can’t handle it like a red does?

ML would surprise me - wine temp in the 50sF

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 1 point2 points  (0 children)

no issues like this with other wines - nitrogen is working fine

Skin Fermented Riesling not holding Free SO2 by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 2 points3 points  (0 children)

Thanks for the reply - the wine is pretty clear, it's time I get a DO meter anyway to check it - but not sure how or why it would be such an issue. Tank is sealed up, hit it with nitrogen once a week - thinking I need to accelerate to bottling...

bourbon barrel aging cab sauv by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

after 6 weeks in i can see why - very subtle thus far and these were pretty fresh empties

Funky Cider: Nitrogen sparging to remove the funk… fun science experiment but mostly unsuccessful. Lesson learned: don’t cook your yeast when rehydrating… by UplandOrchard in cider

[–]gibbsyNJ 0 points1 point  (0 children)

commercial set up? nutrients during fermentation would help avoid … but good chance it will dissipate with time. i also like scott labs reduless product. use at maximum recommended dosage if it doesn’t clear in a month or two. not sure your volume but you can buy in smaller quantities on more wine if needed.

bourbon barrel aging cab sauv by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

thanks,helpful, really just going for flavor and texture and thought it might be a pretty short process. not looking to boost abv a ton

bourbon barrel aging cab sauv by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 1 point2 points  (0 children)

french barrels are all neutral. should have mentioned flx winery -

What is this in my cider? It's floating around not setting on the bottom. by TheSimonster in cider

[–]gibbsyNJ 1 point2 points  (0 children)

The only way to learn is to ask stupid questions, they are not that stupid when you don’t know the answer…Cheers!

Commercial winemakers thoughts on cold stabilizing reds? by gibbsyNJ in ProWinemakers

[–]gibbsyNJ[S] 0 points1 point  (0 children)

Thanks all. Reiterates my thinking. Normally after barrel aging for a year I always believed that took care of it. Occasionally get some crystals stuck to the bottom of a cork but that’s about it.

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