Category Archives: Winemaking
Sulfite Additions
Just a quick note on sulfite additions post fermentation. If sulfite was added at crush, a double dose of sulfite is necessary post fermentation to achieve the desired free SO2 level. The formula I’ve always used for sulfite additions is: 0.0076 X gallons X desired increase in ppm = grams of addition pms.
Also posted in SOP Leave a comment
Crush
The preferred method of loading the crusher is via harvest bins and the tractor. The tractor cannot tip the bins completely over, but just enough to allow the clusters to be raked into the hopper. This allows the operator to meter the volume of grapes to match the speed of the hopper (rate will be [...]
Also posted in SOP Leave a comment
Filtered Photography
kT blogged our main site with some images of the filteration this week. Here’s some comments: The earlier picture on the March 29th post shows the exit end of the lees filter. Notice the two way valve on the discharge. A short recycle hose leads over to a small open top dosing tank (more easily [...]
Also posted in Meaningless Leave a comment
Perlite Filtration: first round.
After filtering 405 of Vignoles to the mixing tank to bottle, the pressure raised above 2 bar. I believe it was underdosed for the amount of suspended solids, most of which consisted of fining agents. 15 ml gelatin, 1 liter pvpp, 150 ml kies. Perlite is 3 micron. Broke down and washed the pads, then [...]
Posted in Winemaking Leave a comment
End of Crush
It can be quite difficult to determine the end of crush. We’ve thrown a party every year since we’ve been at Peaceful Bend on the first weekend of November. It was the first time that we felt we could put a party together, as we finally got our license to operate as a winery on [...]
Posted in Winemaking Leave a comment
Eichenburg Catawba Done
racked both tanks (mon and mixer) to 550 p. Down to about .02 RS. Still needs some sulfites, but thought I’d let it sit a bit.
Posted in Winemaking Leave a comment
SO2 in Wine
Excellent content combined with the all to scarce ability to write. The entry for October 2, 2004 provides some key points I’ve only learned in the past year or so of winemaking, provided to me first by Clarke Smith. The main idea, which may not at first seem important, is that SO2 does NOT easily [...]
Also posted in Chemistry Comments closed
Copper Sulfate Additions