JohnT

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Join Date:

02-09-2010

Last Activity:

09-20-2017 2:59 PM

Likes Given: 3154

4250 Likes on 2349 Posts 

    ABOUT ME

  • Hungarian Amateur Winemaker for over 25 years.
  • Winemaking. That about covers it.
  • Whatever my wife tells me.
  • Exit 42
  • New Jersey

LATEST ACTIVITY

  • Posted in thread: Broad Run Cellars Fall 2017 Crush on 09-19-2017 at 09:12 AM
    Shipments coming in weekly over several weeks as well. If you need breathing room, why not just
    take from a later shipment?

  • Posted in thread: Broad Run Cellars Fall 2017 Crush on 09-19-2017 at 08:29 AM
    They would - just not sure I want them sitting in the cooler that long. They will have already
    endured a 3,000 mile journey from CA. Does your supplier only get one delivery of grapes? My
    supplier get...

  • Posted in thread: Pinot Noir Advice? on 09-19-2017 at 08:26 AM
    I like to ferment hot on most all of my reds. Pinot, on the other hand, I like to ferment
    "warm". I have made several batches of pinot and they came out really good. My suggestions:
    (keep in mind that...

  • Posted in thread: Grape Press & Skin Contact Wine on 09-19-2017 at 08:17 AM
    Don't know if you are still interested in a cheap press (OP ask about one). I would suggest
    that you try the "bucket in a bucket" press.. Here are the steps.. 1) take a 5 gallon bucket
    and drill a "ga...

  • Posted in thread: Broad Run Cellars Fall 2017 Crush on 09-19-2017 at 07:54 AM
    Question, Would your grape supplier hold the grapes for a week? If so that might be a good way
    to give yourself a little breathing room.

  • Posted in thread: Fall 2017 Crush on 09-19-2017 at 07:48 AM
    I like to compost my skins. Tomatoes just LOVE composed grape skins. Most years, I loose a
    small portion of my grape skin pile to the local deer. It is very entertaining watching them
    get drunk on the...

  • Posted in thread: punch down on 09-18-2017 at 07:41 AM
    I punch down twice a day, when I first get up in the morning, and the minute I get home from
    work. I punch rather vigorously to provide some level of aeration as well as exposure of the
    skins. I also ...

  • Posted in thread: What's for Dinner? on 09-18-2017 at 07:27 AM
    Last week, Rocky posted pictures of his eggplant parm. I have not had eggplant parm in ages and
    those pictures really put the bug in me. Then, out of the blue, My brother called me. He said
    that his d...

  • Posted in thread: 2017... Sheeeeeeesh! on 09-18-2017 at 06:52 AM
    I hope the following does not sound like I am bragging, or this is not too detailed or wordy.
    When I was starting out hosting a crush, I would have given my eye-teeth to have a look at what
    others wer...

  • Posted in thread: Fall 2017 Crush on 09-18-2017 at 05:55 AM
    Why did you add water to your must? Why not just add acid directly?

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Good friends, go in, and taste some wine with me; And we, like friends, will straightway go together (Julius Caesar, Act 2, Scene 2)
1 COMMENTS
Posted: 
December 18, 2013  •  09:06 PM
...this guy! This guy knows his stuff! ;-)
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