Comments on: More on Submerged Caps http://artisanfamilyofwines.com/blog/?p=754 Winemaker Journal Wed, 08 Sep 2010 14:53:43 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Robert O'Maoilriain CSW http://artisanfamilyofwines.com/blog/?p=754&cpage=1#comment-382 Robert O'Maoilriain CSW Mon, 21 Dec 2009 11:02:39 +0000 http://artisanfamilyofwines.com/blog/?p=754#comment-382 Too funny, because this CSW/luxury winemaking consultant knows more about wine and making wine than a few hundred goon winemaking kids from UC Davis and Cal Poly ever will. You can't teach taste. Push downs are about the expression of full vineyard flavors and excellent mouthfeel. Pumpover make average, dull and flavor substandard wines. Don't make your wines in dairy containers. Pumpovers are for two buck chuck. The best winemakers are actually making their red wines in barrel. The smaller the better. If your going for high profit boring wines than please by all means do your pumpovers and make more homogenized, grocery style wine. I am happy when my clients wines are ten times better than yours, lol. Please continue, it makes my job wayyyyyyy easier. BTW you should learn how wine is supposed to taste before learning how to make it. Too funny, because this CSW/luxury winemaking consultant knows more about wine and making wine than a few hundred goon winemaking kids from UC Davis and Cal Poly ever will. You can’t teach taste. Push downs are about the expression of full vineyard flavors and excellent mouthfeel. Pumpover make average, dull and flavor substandard wines. Don’t make your wines in dairy containers. Pumpovers are for two buck chuck. The best winemakers are actually making their red wines in barrel. The smaller the better. If your going for high profit boring wines than please by all means do your pumpovers and make more homogenized, grocery style wine. I am happy when my clients wines are ten times better than yours, lol. Please continue, it makes my job wayyyyyyy easier. BTW you should learn how wine is supposed to taste before learning how to make it.

]]> By: Teresa http://artisanfamilyofwines.com/blog/?p=754&cpage=1#comment-323 Teresa Mon, 30 Nov 2009 22:42:11 +0000 http://artisanfamilyofwines.com/blog/?p=754#comment-323 Very nice article. I thought to let you know that you website wasn'tt getting displayed properly on skyfire browser on my pda. Have a nice time...sorry for typing mistake Very nice article. I thought to let you know that you website wasn’tt getting displayed properly on skyfire browser on my pda.

Have a nice time…sorry for typing mistake

]]> By: Charlie http://artisanfamilyofwines.com/blog/?p=754&cpage=1#comment-295 Charlie Thu, 19 Nov 2009 19:22:37 +0000 http://artisanfamilyofwines.com/blog/?p=754#comment-295 Have you considered swapping out your wine punch-down with the pneumatage process instead? It's by far the the best way to automate your cap management in single or multiple tanks and also efficiently aerate you juice during fermentation to eliminate the formation of hydrogen sulfide and mercapatans http://www.pneumatage.com/ http://vimeo.com/6594151 Have you considered swapping out your wine punch-down with the pneumatage process instead?

It’s by far the the best way to automate your cap management in single or multiple tanks and also efficiently aerate you juice during fermentation to eliminate the formation of hydrogen sulfide and mercapatans

http://www.pneumatage.com/

http://vimeo.com/6594151

]]> By: admin http://artisanfamilyofwines.com/blog/?p=754&cpage=1#comment-290 admin Sat, 14 Nov 2009 01:46:42 +0000 http://artisanfamilyofwines.com/blog/?p=754#comment-290 As long as you're getting oxygen into the fermenting must, I can't see how a closed top system is inferior. As long as you’re getting oxygen into the fermenting must, I can’t see how a closed top system is inferior.

]]> By: admin http://artisanfamilyofwines.com/blog/?p=754&cpage=1#comment-289 admin Sat, 14 Nov 2009 01:45:18 +0000 http://artisanfamilyofwines.com/blog/?p=754#comment-289 I set the chiller on and keep the temperature at 75 maximum. That, of course, is the temperature at the tank's thermometer. Obviously there will be some variation at different parts of the fermenting must. Sorry, but I don't have any information on what the tank temperatures were except from the tank thermometer. My main concern about higher temperatures is the heat buildup in the dry part of the cap, which can foster microbes. Obviously, to the extent the cap is entirely submerged, there is no dry part of the cap, which seems like it would help keep the fermentation clean. I set the chiller on and keep the temperature at 75 maximum. That, of course, is the temperature at the tank’s thermometer. Obviously there will be some variation at different parts of the fermenting must. Sorry, but I don’t have any information on what the tank temperatures were except from the tank thermometer. My main concern about higher temperatures is the heat buildup in the dry part of the cap, which can foster microbes. Obviously, to the extent the cap is entirely submerged, there is no dry part of the cap, which seems like it would help keep the fermentation clean.

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