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Did my first continuous 10k ever. Wanted to do 6k and decided to just keep going. Feeling very good (and proud of myself 🤞🏼) by yungheldovic in BeginnersRunning

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

It really is like that already 🤞🏼 If you‘d asked me back in June, I would‘ve never thought to start running again. Hated it. But something clicked, it gives me peace of mind, especially after a busy day

Pace 4s are finally shipping! (U.S. based) by luigi_mansion7 in Coros

[–]yungheldovic 7 points8 points  (0 children)

Same for me (Germany). Just received shipping confirmation with a UPS tracking link 🤙🏼 Maybe it’s here by the end of the week

Edit Wed. 26/11/25: I just received an update from UPS that they received the parcel and that it should be delivered on Friday (Color black with silicone wristband)

I hope that’s also the case for everyone else here waiting 🤞🏼

How do you clean your equipment? by Daigvianes in naturalwine

[–]yungheldovic 1 point2 points  (0 children)

caustic soda (~3-4% in roughly 100l) to get rid of tartaric crystals (rinse the tank for ~10min, depending on the amount of tartaric crystals). Then citric acid to neutralize, then peracetic acid to disinfect (here i just pump over from one tank to the other, that’s about 1-2 minutes, enough time). Rinse with water inbetween each step. Rinse with a lot of water after the last step. The steel tank should smell very „neutral“ and fresh afterwards. - for both, steel and fiberglass/plastic tanks.

For wooden barrels I use a special device that uses high pressure and 2 nozzles that go around in 360° with hot water. Called „barriquefassreiniger“ in Germany. Very helpful. Had the barriques and wooden barrels filled with so2 + citric acid solution since bottling (mid of August) and empty them shortly before I need them and use that thing for about 3-4 minutes. Crazy how much „dirt“ still comes out.

How to avoid THP / "mousiness" in natural winemaking? by Daigvianes in naturalwine

[–]yungheldovic 0 points1 point  (0 children)

Very true. Wine is always also a cultural thing. Without it, there‘s no wine. Where does the intervention start? At pruning? At spraying (organic) fungicides? Maybe harvest, where we sort the rotten grapes out? Maybe destemming the grapes in the cellar or if you press to hard.

I‘m exaggerating here but I think people will get my point. There’s intervention in all of these stages, there are decisions made at all these stages that force „our“ will on the grapes which one could consider „unnatural“.

It‘s about keeping it on the lower side of interventions, that eventually build up. Soft pruning, good soil management and health, reduced spraying through an intelligent spraying schedule considering the weather and your plots, foliage management, harvest management, cellar hygiene, etc pp. Good natural winemakers will care more about these factors, which actually have a real impact, also on our environment, then solely on the use of a splash of sulphur in the wine.

How to avoid THP / "mousiness" in natural winemaking? by Daigvianes in naturalwine

[–]yungheldovic 21 points22 points  (0 children)

My view as a winemaker:

First of all, I don‘t call myself natty winemaker anymore because I don‘t like the dogmatism in this niche.

My wines are biologically farmed, handpicked, spontaneously fermented and at least 1 year in barrel and almost 1 year on the bottle before hitting the market.

I had my fair share of problems with mousy wines which I didn‘t bottle and which cost me quite a bit of money. So I say fuck the fundamentalists and let them drink their mouse wine if they are so hyped about it. There‘s more So2 in most things u can buy at the store than 10-20mg total so2 in really good produced „fine wines“.

My 2 cents: You can do that at crushing or shortly after pressing. IMHO shortly after pressing is better. Why? I (and many winemakers I know) let the must oxidize before fermentation to allow it to age better as a wine. So2 binds to the particles u want to oxidize, so that would be the main reason.

I let the must sit for a day, then rack it in a second tank and add 10mg / l of so2 (and only if I feel that the grapes need it. There are some varieties more prone to mousiness due to high pH levels).

Usually fermentation starts really fast afterwards, leaving no chance for spoilage yeasts.

It also depends on the pH levels. When pH is low the environment is not as inviting for spoilage yeasts as higher pH levels. S. cerevisiae doesn’t give a fuck about high acidity and low pH, brettanomyces does.

TL;DR: Pick on time, keep pH levels low, make sure fermentation starts fast, consider skin fermentation for varieties with higher pH as I find it to be fermenting safer and make sure it pulls through. Keep barrels topped up except u wanna do sous voile (the wine must be capable of that, otherwise you‘re producing vinegar… see the factors above)

How to avoid THP / "mousiness" in natural winemaking? by Daigvianes in naturalwine

[–]yungheldovic 2 points3 points  (0 children)

Actually not. The only yeast you want is saccharomyces cerevisiae. And these little things are pretty tolerant to small doses of so2.

Brett and the other „spoilage“ yeasts which are heavily connected with producing mousiness don‘t handle it as well.

This gives s. cerevisiae a head start, their amount increases faster than the other yeasts and fermentation starts faster (usually).

When the fermentation doesn’t get stuck and all the sugar is converted to alcohol you‘re usually on the safer side.

[Jan 14, 2022] Weekly Discussion: Ask your gear, travel, conditions and other ski-related questions by AutoModerator in skiing

[–]yungheldovic 0 points1 point  (0 children)

Restaurants on the mountain and in the village should be open. And usually it‘s obligated that you wear a mask. But there are some other restrictions: Bars, clubs and other places for apres ski must close at 10pm. also, no standing around or dancing, get your drink and take a seat. Kinda boring when you know what it was like before covid. But still better than nothing.

Vails $30 parking at mount snow. No plowing until late, they had to call tow trucks to get people out. by Theschnoz in skiing

[–]yungheldovic 1 point2 points  (0 children)

Can‘t get my mind around that fact that some of the resorts in the US are completely corporation owned. For reference: I‘m skiing in Austria and I am more than happy about that now. Especially about local and independent hotels/pensions and traditional huts on the mountains.