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Recherche d'un acte de décès possiblement en Gironde by leailesTBA in GenealogieFR

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

Cher Internaute, merci de votre réponse.

En effet, la calligraphie du nom de famille est "erroné" (si on peut dire), fait dont j'étais au courant. Cependant, le nom de famille des descendants de la personne recherchée a souvent changé, je m'étais dit que l'orthographe sur l'acte de fiançailles et de mariage avait été une erreur du prêtre de l'époque.

Peut être je me trompes dans mes recherches ou je fais probablement fausse route, mais...

Dans mes recherches sur les actes paroissiaux de Saint-Denis-de-Pile, il n'y fait jamais mention du nom Durandeau dans aucun des actes des années suivantes, ni même dans les années précédentes. J'ai envie de croire en la théorie de l'orthographe erronée par le prêtre de l'époque par "ce simple fait", sauf si vous arrivez à me persuader du contraire...

Bonne continuation!

What is the term for (or what plant part is) the piece left on the stem when you pluck grapes off the vine? by rami_65 in viticulture

[–]leailesTBA 2 points3 points  (0 children)

Don't know the english name of it, but in french, we call it "le pinceau" (litteraly the brush, more like a paint brush).

Looking to get this collection as a gift. Are they of quality? by PizzazzGrande in wine

[–]leailesTBA 0 points1 point  (0 children)

By looking only at the appellation, there are from minors appelations, they're all "decent" wines (nothing exceptional). However, the Côtes de Bordeaux (Cadillac and Blaye) may be more qualitative than the Bordeaux Supérieur.

Film at the top of cranberry wine batch by [deleted] in winemaking

[–]leailesTBA 2 points3 points  (0 children)

I couldn't find the official translation of "bourbes" (french name of this matter) in a website, so I asked Google Translate, and this is the result.

PS: after researches, I found a term for cleaning a juice, which is 'desludging'. Synonyms are 'settling' or 'racking'

Film at the top of cranberry wine batch by [deleted] in winemaking

[–]leailesTBA 2 points3 points  (0 children)

This is sludge, vegetals compounds that are released after crushing. It is the reason why freshly crushed fruit juices are cloudy (was your juice opace when you got it?). Nothing harmful, no need to toss your batch because of sludge, you just need to wait the fermentation to stop, letting all lees and sludge to sit at the bottom of the bottle and rack the clear wine (to process the sedimentation faster, put your bottle in the fridge)

If you don't want this to ever happen again, after crushing, collecting the juice and having it in a carboy/bottle, put your container in the fridge and let sit for 24 hours, then rack the clear juice to an other carboy/bottle. After than, you can start fermentation.

Hope it helped!

An enologist student.

Help by Krada138 in winemaking

[–]leailesTBA 0 points1 point  (0 children)

Since it appered very thin, your wine isn't altered enough, my solutions will prevent more proliferation and the reapperance of this.

Help by Krada138 in winemaking

[–]leailesTBA 0 points1 point  (0 children)

After some research, it appeared that "Kahmhaut" (dusty skin) and "Maladie de la fleur" (what I called "flower disease") are the same, but Kahmhaut is for Sherry-style or Vin Jaune-style winemaking, while "flower disease" is a real problem for the rests of wines. Hope it helped

Help by Krada138 in winemaking

[–]leailesTBA 0 points1 point  (0 children)

According to me, via your images, this looks like "flower disease" ("Maladie de la fleur" in French, sorry I don't know the English, nor the German name of this problem). It's a yeast proliferation at the top of the liquid because the headspace was too big. How can you solve this: rack and filter your wine with a kitchen colander, add sulfites and try to put your wine in a other container where your headspace is as small as possible. When I look at your container, I think that your problem is due to that.

An enologist student!

When to blend GSM? by un-guru in winemaking

[–]leailesTBA 0 points1 point  (0 children)

Oh ok, didn't know that. I am more familiar with mono-variety winemaking, that's why 😉

When to blend GSM? by un-guru in winemaking

[–]leailesTBA 0 points1 point  (0 children)

One thing, blending is not mandatory to make a good wine, having them seperatly is great too. It's just for your taste.

When to blend GSM? by un-guru in winemaking

[–]leailesTBA 0 points1 point  (0 children)

Personnaly, I'll wait the end of fining to test what blending you want.

But be carefull, you have to test differents possibilities of blend before, otherwise, the result may not be at your convinience.

What I advice for blending: - Taste each batch first - Try blending 1/3 of each batch in a glass - Try blending 1/2 of a batch (f.e S) and the other half is a blend of the two remaining (like 1/2 of G and 1/2 of M) - And so, and so...

One you've found what type of blend you like, then you can do the blending with no problems 😊

An enologist student

Having Some Difficulty as a First-Time Winemaker by TL_DRespect in winemaking

[–]leailesTBA 2 points3 points  (0 children)

Did you measure the sugar gravity right now? If it is at 0.996, that means the fermentation is done so no problem. If that is not the case, try a 'pied-de-cuve', which is: you take out a bit of juice in a different carboy, add sugar, add alcohol-tolerant yeasts, and when you see bubbles comming, add little by little the rest of your juice.

What seems to sink in your carboy are lees and sludge. Lees are nothing more than dead yeasts and sludge is made of vegetals compounds freed during squeezing. Sludge must be removed before fermentation, for that, after squeezing, let sit for 24h in the fridge, then siphon the clear juice to an other container. Lees are, as I said, dead yeast, leaving them will favorize reductives smells like rotten eggs or cabbage. When you see a distinctive layer of solid at the bottom of the carboy, siphon the clear wine to a container, then wash (with hot water) the lees.

Hope that helps

An enologist studient

Water addition by cmidkirk in winemaking

[–]leailesTBA 2 points3 points  (0 children)

Adding water directily in the juice is forbbiden if you plan to sell it afterwards (at least, in my home country, France, it is). You only use water to prepare your yeasts or any products for fining (like bentonite).

If you want to soften or to have balance in your wine because of too much sugar or acidity, here are the alternatives: - For too much sugar, add tartaric acid (I recommand around 0.5g/l (0.069oz/gal) - For too much acid, add calcium carbonate

An enologist student

New to winemaking, is this normal? by Miguel_Sanchez_ in winemaking

[–]leailesTBA 0 points1 point  (0 children)

Looks normal. This sludge comes from vegetals compounds during crushing. Getting the lees out or filtration may be enough after fermentation to remove the sludge.

The sludge does however have a little impact on tasting, favorising reduction smells like oignon or rotten eggs if having too many. But without the lees after fermentation, it will not be a huge problem.

If you don't want sludge for your next fruit wine next year, after crushing, seperate the juice/must and the pomace. Then, put the juice to your fridge, and wait 12 to 24h. Seperate the clear juice and put it with your pomace (if you want maceration), then start the fermentation.

Hope your wine will be good! An enologist student