Recent content by frederic

As Summer is nearly here the vines are blooming and the gape and wine season will soon be amongst us. I'm gearing up for the 2014 harvest and stocking up on the essential supplies in preparation. For anyone keen on becoming a better home winemaker, here's a good contact point for anyone in and...

Wow, 3 days on skins fermenting. That seems like it's only half way through fermentation. Any reason why you have adopted this approach. I normally allow fermentation on the skins between 5 -7 days depending on the rate of fermentation. Although I am targeting a real dry and full bodied red...

Thanks for the insight on yeast performance. I wouldn't have thought that yeast strain could affect the ultimate colour of the wine to a point that there are obvious differences after fermentation. I'll certainly note ICV-D80 for next year. Do you allowe fermentation to fully complete prior to...

Well done on you 100L of Shiraz Cabernet. Keep us posted on how it's progressing. Just wondering about your MLF progress. Is this natural or did you inoculate with MLF culture ?. I also have a small batch going through MLF at present. I'm a bit concerned about the SO2 level since I understand...

Thanks for the tip. I checked this out and looks like a goer for my intended setup. Is this a DIY project or should I get a sarkie to do it ?. I'm battling with an old fridge at present. Not very big so I can only accomodate 2 x 20L carboys at present. Not ideal so I'm researching a better setup...

Well Greg, at last a tradionalist at heart. Nothing wrong with a little tinea in the juice - adds character and a little funky attribute. I'm going to give the feet ago next vintage. But seriously, why do you say the fruit is paramount over the yeast. Presumably the quality of grapes is vital...

Which yeasts did you use for the Grenache and was it a recommended yeast for that Variety. Where did you source each yeast strain. Were you able to do a side be side comparison with say the Grenache and Shiraz using 2 different yeasts for each variety and if so, what was your conclusion and...

So what are "STC 1000 temp controllers" and what is a "Brew Belt". Sorry for being a bit thick, but I'm curious about how they can be adapted in my processes. So where are you planning on getting your Shiraz and Riesling from ?. And incidently are they open to small batches such as 200Kg of...

Well it's real pity you've given up the winemaking. Even a greater pity you're located in Fairfield VIC as opposed to NSW as I dion't live too far from our Fairfield. I'm really keen to foster some quenching interest from Sydneyits. Winemaking is more process than bookwork application. So it...

If you are really interested you need to be realistic about your minimum investment. Once set up, the ongoing costs are virtually limited to consumable products. I'd start to target no less than 35L of wine, which is about 50 bottles. Around $250 will get you some storage vessels, small...

So what type of fridges are these ?. Is there a specific brand or style of fridge that better suited. Last year I made a small batch of Viognier which turned out very well. I managed with a spare fridge. I also have a cellar which keeps a constant temperature. Works OK but refrigeration would...

So Robbo, what do you need to start. Do you have any equipment, storage containers etc. How keen are you to have a go ?.

What variety of red grapes did you nake. And which yeasts did you use. Which yeast did you think gave the best result. Did you blend the resultant wine.

A bold brew I'm sure. I'll stick to getting the wine under hand first, then maybe go wild and Crazy. Although I do like a good beer and stylish and mature red, separate of course. I believe you can buy juice in season I think, cost appears to be around $3.50 to $4.00 per litre.

Well not much to tell so far. Currently working on a vat of Sangiovese, one of Shiraz and a blend of Sangiovese and Shiraz. Also a small vat of Riesling. Just finishing off fermentation of a small quantity of Cabernet Sauvignon and Mourvedre. Early days yet, but all proceeding OK. Will get a...