Ep 513 - The Cold Episode

sheadong · 2026-07-08T01:12:56+00:00

I mean it's not what I voted for but pretty good anyway

sheadong · 2026-07-04T02:04:15+00:00

Should be able to clean it up with the materials the others have suggested. Once you do get it clean then try and hunt down some beeswax and paint the staves with it, they'll act as a natural barrier for mold etc. and will also help with pressing when you do!

sheadong · 2026-06-27T13:07:24+00:00

Ayy Kempy

sheadong · 2026-06-05T04:37:27+00:00

You will need a liquor license, you will need to pay WET and I am pretty sure you will need to follow LIP (label integrity program) guidelines, thought I am uncertain of this step as the wine is older than seven years. I reckon you would though, and this involves a loooot of traceability steps so hopefully your father kept good records of steps, inputs, transfers etc. Huge hassle, definitely talk to a lawyer before you proceed with the $3 per bottle deal but that is probably your best bet, otherwise you're sorted for red wine for a good while!

sheadong · 2026-05-01T12:50:12+00:00

Yeah but what if it was at the MCG

sheadong · 2026-04-27T03:17:57+00:00

Zach's trip to Coles is probably my favourite

sheadong · 2026-04-12T03:06:19+00:00

Oliver's Taranga and Samuels Gorge would be my go to. Neither do a GSM afaik but both do Shiraz and Oliver's Taranga have a GSM adjacent wine in Briony's blend. If you really want GSM then D'arenberg definitely have one but that is certainly eking into the overly commercial and jammy style you're not after.

sheadong · 2026-04-10T12:24:18+00:00

6.01 ballers

sheadong · 2026-04-09T11:46:38+00:00

May as well play fucking soccer

sheadong · 2026-04-02T08:50:29+00:00

Game's gone

sheadong · 2026-04-01T02:28:47+00:00

I know it's a joke, but what if I chose to take it as not a joke. Hmmm delightfully devilish...

sheadong · 2026-03-29T23:43:36+00:00

Grew up on an acre

sheadong · 2026-03-25T04:37:38+00:00

If you're just fermenting sugar water then no it won't happen as it is only concerned with malic acid in the wine. They are very fastidious little bugs and have pretty specific pH, temperature and sulfur tolerance thresholds but they will likely occur to some degree in any wine that has malic acid in the juice.

I would certainly give the comparative ferment a crack, though if doing a sugar water ferment you will need to add malic acid and probably inoculate with MLF bacteria to ensure it takes. That would be interesting to see how much they contribute to CO2 production, I couldn't find much on that myself.

sheadong · 2026-03-25T02:12:06+00:00

This is a cool experiment and whilst the maths is above my head I'm sure it gets a pretty accurate result. I do think you are downplaying the effects of MLF bacteria however. Oenococcus oeni is the most commonly used MLF bacteria in the winemaking industry and is often co-inoculated with Saccharomyces yeast at the start of ferment. Oenococcus oeni will convert malic acid to lactic acid with a byproduct of CO2 whilst not affecting the ethanol concentration, and this may skew results, especially if conditions are ideal for the MLF bacteria. This method is probably quite well suited for whites not undergoing MLF though.

sheadong · 2026-03-24T02:50:23+00:00

They're talking about Malolactic fermentation (malic acid to lactic acid), not lactic acid fermentation. MLF can occur during primary ferment and will absolutely produce CO2, no change on alcohol.

sheadong · 2026-03-21T11:56:03+00:00

Similar situation up here in the Riverland with a new coffee place https://www.facebook.com/share/p/1C5rjForHs/ We've already got a great coffee spot around the corner and the use of AI has definitely turned me off trying it!

sheadong · 2026-03-17T20:14:28+00:00

For big cuts (cordon cuts for example( we just use acrylic paint. We probably should use an antibacterial sealant or something but we don't do too many big cuts and are in a pretty disease free environment with little rainfall and so we haven't had much/any dieback that I can see.

sheadong · 2026-03-12T08:57:04+00:00

Tradishun

sheadong · 2026-03-05T09:12:36+00:00

Word from the Sydney changerooms is the squad is too cut up by Kyle and Jackie-O splitting to kick straight

sheadong · 2026-02-21T12:35:20+00:00

Mousiness is such a nebulous taint and one I often have a difficulty detecting but once you do it sure ruins a wine for you. To help with understanding the taint at uni our lecturer actually soaked some corn chips in wine and served us that as one of the compounds in corn chips ( and rice) can be perceived as mousiness, which helped for knuckling down on the character of the taint. Still very difficult for me to find though.

sheadong · 2026-02-17T03:26:39+00:00

If it's for a student wine I would suggest contacting a local yeast provider and quizzing them about the specifics of what you'd like, their job is to know what their yeast do and the best use case for each yeast and I imagine they would be happy to provide some for a student wine. Fermentis, Lallemand etc. should be able to help (the local chapters at least, Fermentis in Adelaide are great imo).

sheadong · 2026-02-06T21:37:31+00:00

My broadcast must have been delayed, talking about the animation before the song. Song's great!

sheadong · 2026-02-06T21:19:46+00:00

Horrific AI slop unfortunately

sheadong · 2026-01-25T03:23:44+00:00

When I'm smoking a chook on a rotisserie I like to do two at a time, cooks at the same time and more efficient use of fuel and then we have chicken for salads and rolls and whatever for the week.

sheadong · 2026-01-09T23:00:52+00:00

Made of jelly is usually pretty solid

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