Blacksmith1
Captain Cheap
I do not understand this.Should I mes
I do not understand this.Should I mes
Hi Yooper, I was thinking about cold stabilization. Does it relate also to skin bitterness? Another question is what would be bad effect of over-aging in a cold temperature? If there is no bad effect then why not to keep it in refrigerator from the very beginning for a long time. Right now, my "wine" is standing at 75F and I will see if it will drop any sediment in a couple of months?After 45 days or so at 40 degrees or less, the wine will be less acidic (dropping out 'wine diamonds') and smoother and then it will be totally clear
I wanted to ask-should I measure the sulfide level before adding new one. I read that concentration must be around 30-35ppm and this is ok for bacteria and anti-oxidation. I think overdose will not be ok? Isn't it?I do not understand this.
Hi Yooper, I was thinking about cold stabilization. Does it relate also to skin bitterness? Another question is what would be bad effect of over-aging in a cold temperature? If there is no bad effect then why not to keep it in refrigerator from the very beginning for a long time. Right now, my "wine" is standing at 75F and I will see if it will drop any sediment in a couple of months?
I wanted to ask-should I measure the sulfide level before adding new one. I read that concentration must be around 30-35ppm and this is ok for bacteria and anti-oxidation. I think overdose will not be ok? Isn't it?
So now should I continue to age it at room temperature 75F for two months and see if it will "clarify" or I should lower my temperature? I assume that all fermentation is done and hydrometer shows real value 0.990.Once it's done, and no longer dropping any lees at all in a new carboy after at least 60 days, it's ready to package
Hey Yoooper, do you know if it's a good idea to rack wine through the filter (buon vino) or this filter must be used at the very end before bottling? I'm thinking if it will filter out "good" particles too during aging or not.If you can do it in the 60s, that'd be better but it's fine where it is for now. It will drop lees for quite a while, and you can rack whenever you have lees 1/4" thick or more, or any lees at all after 60 days. Once it's not dropping any lees at all, you can cold stabilize it and it'll drop out the excess acid as crystals, as well as possible some other things that cause haze (like tannins), and it will clear up completely and be ready to bottle after that.
Hey Yoooper, do you know if it's a good idea to rack wine through the filter (buon vino) or this filter must be used at the very end before bottling? I'm thinking if it will filter out "good" particles too during aging or not.
Sorry if I'm wrong but I'm trying to act in a reasonable way. This thin sheet of lees at the bottom seems so negligible that I don't want to bother myself rack it one more time because it will not heart. I will wait another couple of months for oak aging and and watching the "diamond" growth on the lees. Then I will rack it for final cold stabilization. Correct me If I'm wrong.If it’s crystal clear, rack it off the lees. Put the oak back in after though
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