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• Posted in thread: OSHA and wineries on 05-25-2012 at 09:10 AM
  I've done a fair amount of consulting for wineries . typicaly the highest risk items are
  confined spaces , co2 , conveyors / machine guarding , forklifts , so2 exposure . in the
  vineyard its machine a...

• Posted in thread: Lots of MLF questions.... on 05-25-2012 at 08:00 AM
  co innoculation of mlb and yeast maybe done , but you really should understand that this
  introduces risks.the yeast may impede the mlb , or the mlb may cause a stuck alcoholic
  fermentation .adding mlb...

• Posted in thread: Old Carboys on 05-18-2012 at 01:40 PM
  New carboys are about 20-25 bucks where i come from and typicaly at garage sales I pay 5 or 6
  bucks for used ones , I have about 40 of them all bought used , can't say as I've ever paid
  more than that...

• Posted in thread: 1961 Chateau Calon on CL on 05-17-2012 at 03:36 PM
  if they are selling it on craigs list and not to a legitimate wine broker , its either fake or
  has been stored improperly.

• Posted in thread: How much Booster Rouge is 6-8 grams?!?! on 05-17-2012 at 03:34 PM
  a ten dollar digital gram scale in .1 gram increments is essential , as Gene points out
  differnt powders have different masses .kmeata weighs alot more per tsp than optired does.I
  used to have a sprea...

• Posted in thread: Which yeast for Malbec? on 05-16-2012 at 02:29 PM
  Well Said! Good advice. There is no substitute for nutrition. Some of the late spraying that
  took place this past year it wouldn't have mattered what yeast you used. Only a serious
  nutrient protocol w...

• Posted in thread: Which yeast for Malbec? on 05-16-2012 at 07:19 AM
  using a rehydration nurtrient and a complex fermentation nutirent like fermaid K is just good
  practice regardless of what yeast you use .RC212 is not as prone to produceing H2S as is a
  yeast like motr...

• Posted in thread: Why Don't local restaurants serve local wine? on 05-16-2012 at 07:09 AM
  in British Columbia restaurants do a pretty good job of this , 90% of all wine made in BC is
  sold in BC.And there is a sence of local loyalty I've not seen in too many places.My advice is
  if you live ...

• Posted in thread: Which yeast for Malbec? on 05-14-2012 at 09:41 PM
  212 is a good go to basic red yeast , my first 4 years making wine from grape I used nothing
  else for reds . still is one of my pinot noir blenders . I really like it for zinfandel and any
  red you wan...

• Posted in thread: Which yeast for Malbec? on 05-14-2012 at 12:48 PM
  I do most of my winemaking back home in Vancouver , and usually use more wine or my local
  supplier for yeasts. make sure you order your yeasts in July or august , waiting till you have
  grapes on the w...