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ENOLOGIX'S 100-POINT WINEMAKING RATINGS
Read our "consumers'" reviews of ideas and supplies being recommended or sold to California winemakers below. Reviews are comprised of both a numeric score between 50 and 100 points and written reviews by our users. No guarantee is made as to the accuracy or reliability of the information (please see our Copyright). To post a review, click on "Add a Review for This Product." To return to the main categories page click on "List All Categories." |
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Cerevit
Description: A mixture of the pure vitamins nicotinamide, calcium pantothenate, pyridoxine hydrochloride, thiamine hydrochloride and biotin. Recommended for addition to starter culture tanks and vitamin deficient juices to maximise yeast cell numbers and activity. Rating: 100
Category: Must Additives (List all Categories)
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Reviewed By
Anomynous Review Date 08/30/02 Rating Liked |
I am an authorized Enologix winemaking consultant and can recommend Cerevit highly for solving the problem of hydrogen sulfide in red wine fermentations for grapes grown on depleted or problematic soils. I have seen this adjunct stop H2S cold with Bradford Mountain grapes (example of Sonoma County problematic soils vineyard) | |
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Reviewed By
Leo McCloskey Winemaker Review Date 07/28/02 Rating Liked |
I am writing regarding the rate; and the rate recommended is on the order of 25 g per K gal (not 2.5 g/k gal). However my sense is that only wines made from vineyards/terroir which are problematic over several vintages need 25 g/k gal. I recommend 2.5 to 15 g/k gal for routine winemaking largely to keep adjunt additions down to a minimum. At the end of the day it is the winemaker's call. | |
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Reviewed By
Kerry Damskey Winemaker Review Date 06/13/02 Rating Liked |
I like this product for preventing problems such stuck fermentations, but also stinky fermentations. My experience is with the Sonoma terroirs. | |
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Reviewed By
Anomynous Review Date 02/08/02 Rating Liked |
As I recall the recommended rate is from 2.5 to 25 grams per thousand gallons. The higher level is the right level for any vineyard that ever shows sulfur or tarry off-aromas during fermentation as this is a sign of low-nutrient vineyards. Use 25 grams when if you had a problem with the vineyard in the past | |
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Reviewed By
nicolas Winemaker Review Date 02/08/02 Rating Liked |
You guys rate are lower than what I use. I am about 20g/1000 (Larry is at 14 and Leo at 2.5). Am I crazy to put that much? It has been working great for us and I believe it is helping to finish fermentation and reduce off odors. | |