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01-21-2017 1:27 AM

Likes Given: 190

760 Likes on 395 Posts 

  • Loomis
  • CA


  • Posted in thread: slow ferment on 01-19-2017 at 10:54 AM
    What is your must temp? May need to heat it up a bit, get a proper starter going, use 1118 and
    pitch it in a must with the proper nutrient.

  • Posted in thread: Where do you store your equipment? on 01-19-2017 at 10:46 AM
    I put peg board on the inside of my wine box. Took some of the items off the shelf.

  • Posted in thread: Wifi temp controller on 01-19-2017 at 10:42 AM
    My $10 eBay controller has been flawless for 3-4 years. Could easily do the must temp control.
    Not wifi, but as said, set it and forget it. Totally programmable, turn on/off temp. I put it
    in an old p...

  • Posted in thread: Wine coolers on 01-18-2017 at 02:00 AM
    Do you have a place for a cellar? I'd totally do that if I had the space.

  • Posted in thread: Do commercial producers use an artificial oak flavoring? on 01-17-2017 at 05:21 PM
    Just as a follow up, I heard a good podcast that the super high volume, low cost reds are not
    aged in barrels, rather use oak chips in their huge SS containers. 2 Buck Chuck isn't seeing
    any French Oa...

  • Posted in thread: What's Your Winemaking Story? on 01-15-2017 at 09:42 AM
    Moved into a community that had 20 acres of communal vines. I wanted to be involved, so I
    joined the vineyard committee and one of the members made his own wine. He showed me the ropes
    in 2013 and I w...

  • Posted in thread: Oak Chardonnay on 01-14-2017 at 10:27 PM
    Total personal preference. Did a tasting today. Two Chards made from the same grapes, one with
    some oak, other with none. Not better or worse, just different. Do you want a stand alone wine
    or a brigh...

  • Posted in thread: Fermentation won't start on 01-14-2017 at 09:18 AM
    Perhaps too much chlorine? Let your starter water sit out over night. I'm assuming you are
    following the temperatures in the rehydration protocol and have a starter solution that
    contains plenty of su...

  • Posted in thread: How critical is temp during primary? Skins mesh?? on 01-13-2017 at 08:43 AM
    You want it just warm enough so that the must will ferment, but not so cold that things go bad;
    other things start growing in there. During the summer time it is so blasted hot here, our big
    fight is ...

  • Posted in thread: Pipette dropped into demi! on 01-13-2017 at 08:30 AM
    I had one in a barrel for 4-5 months. No impact; it's food safe. The only downside was that I
    had to go buy another one.

Following Stats
January 5, 2016  •  06:07 AM
Hey there. I see you maybe live in loomis? I live in Rocklin. I worked up to 250 pounds this season all from Lodi. I am looking to do more maybe a thousand pounds or so next season but I had a hard time finding vineyards/grapes for this season even for that small amount. Since you live close can you share with me some of your secrets as to where to find grapes in the lodi/loomis area? I am a bit new to making wine from grapes and am still learning where to find grapes. Thanks a lot and I love that you did so many grapes this season! And you are right we are lucky to be in Northern California! My name is Bill and thanks! Cheers!
January 5, 2016  •  06:34 AM
@Busabill. Drop me a note at We lived in Rocklin for 25 years! If you are looking for a 1/2 ton, I can definely hook you up with some grapes in Loomis. I co-manage 20 acres of vineyard from our community Clos-du-lac and know a few other people that run local vineyards.