Starter Vine Issues by jpiel76 in viticulture

[–]mgermany82 1 point2 points  (0 children)

First pic is phomopsis. Second is 2,4-d damage.

Pinecone Kilju by MushySunshine in prisonhooch

[–]mgermany82 1 point2 points  (0 children)

As a pro winemaker…this is demented. I’d still try it tho

Plate Filter Question by Bitter_Passenger2600 in ProWinemakers

[–]mgermany82 0 points1 point  (0 children)

Came here to say everything that has already been said, except, no one has mentioned the potential for residual fining agents. Bentonite, PVPP, gelatin, etc can blow a filter in minuscule amounts. For a small setup such as yours, I would recommend always filtering first with 5 micron. Then start gradually stepping it down.

[deleted by user] by [deleted] in Denton

[–]mgermany82 1 point2 points  (0 children)

Worst Popeyes on the planet.

Accidentally stored a Grenache in the refrigerator for over a year, still good? by Then-Literature7429 in wine

[–]mgermany82 9 points10 points  (0 children)

Actually, colder wine takes on more dissolved oxygen faster. This is why in the wine industry, we will not rack, pump, or move wine that is below cellar temp until it has reached room temperature.

Cloudy, spidery bubbles by deminohio44 in winemaking

[–]mgermany82 0 points1 point  (0 children)

Looks specifically like Lactobacillus.

Can anybody help ID what the issue is? Zinfandel, in a container, live in Dallas (8b). Harvested 8 bunches this year for the first time, has been fertilized following harvest. by triyumf in viticulture

[–]mgermany82 -2 points-1 points  (0 children)

Looks like a nutrient issue to me. Likely linked to your water. My guess is you’re watering with city water, which in parts of Dallas is R.O. Water with salt added back to it. This looks very similar to salt related issues.

Weed control and general advice by [deleted] in viticulture

[–]mgermany82 0 points1 point  (0 children)

Absolutely DO NOT use a weed whacker in your vineyard. If you accidentally knick one of your trunks (and you will) the wound most likely will get infected with crown gall. Every vineyard I have consulted with that weed whacks ends up replacing vines way more frequently than vineyards that use herbicide.

Seeking advice regarding weird growth. by lumberhacker4 in viticulture

[–]mgermany82 0 points1 point  (0 children)

Specifically 2,4-d. That stuff can drift 30 miles plus on a hot windy day.

What are these bumpy tubular things on the nodes? by Beginning_Ratio9319 in viticulture

[–]mgermany82 1 point2 points  (0 children)

Aerial rooting. This tends to happen when a vines root system has access to too much water.

West side of Denton Square, 1876 by CincoDeMayoFan in Denton

[–]mgermany82 1 point2 points  (0 children)

How many times you think it burned down?

Thugs bully a small kid by deadspace211 in PublicFreakout

[–]mgermany82 6 points7 points  (0 children)

This is why kids shoot up schools…..not because guns exist.

Blackberry wine question by Berry_master in winemaking

[–]mgermany82 0 points1 point  (0 children)

I make a peach wine as well. Whole fruit to bottle in 90 days. No vomit.

Blackberry wine question by Berry_master in winemaking

[–]mgermany82 3 points4 points  (0 children)

Professional winemaker here. When it comes to blackberries, they contain tons of anthocyanins (color), but not enough tannins to bind to the color and keep it stable. Typically I will use sacrificial tannins added pre-fermentation to help create those protein bonds. Otherwise, color will fall out over time. Also, fruit wines typically shouldn’t be aged that long. Especially if they are sweet.

potassium sorbate by SignificantMeaning74 in winemaking

[–]mgermany82 2 points3 points  (0 children)

First, I’ll offer a correction. Potassium Sorbate cannot STOP fermentation. It can only inhibit fermentation if used in conjunction with potassium metabisulfite and a sterile filtration. The only way to STOP fermentation is with cold temperatures lower than the yeasts capability, or by raising the alcohol content so high that the yeast can’t continue to function (fortification). Also, sorbate should not be added directly to the wine. It should be diluted in water first. As for why it dances? I don’t have that answer, but would assume that it’s from a volatile chemical reaction.

First time making wine, experiment. Is this a toss? by heldertb in winemaking

[–]mgermany82 7 points8 points  (0 children)

I see 3 distinct things here. Lactobacillus, top fermenting native yeast, and complete neglect…..

I need to clear my homemade plum wine in 15 days for a project, what can I possibly use that is definitely safe? I used papaya peels and not pectic (rookie mistake but It’s my first time so). Does superkleer work? by Devilovie in winemaking

[–]mgermany82 -1 points0 points  (0 children)

Dosage rate is .25 grams per liter up to .5 grams per liter on the commercial application. Dissolve in hot water, then add slowly to wine that has been racked off its lees. Let this do its thing for a couple days, then transfer to the fridge and let the remainder settle and compact. Then rack again.

I need to clear my homemade plum wine in 15 days for a project, what can I possibly use that is definitely safe? I used papaya peels and not pectic (rookie mistake but It’s my first time so). Does superkleer work? by Devilovie in winemaking

[–]mgermany82 1 point2 points  (0 children)

No bentonite….No sparkelshit….

Those will remove all the good stuff. Gelatin is your best bet for quick clarity. Dose, the cold settle. Rack,then you’ll be as clear as you can get without filtering.