joea132

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• Posted in thread: Wine Protection During MLF on 04-15-2013 at 11:47 PM
  Battonage, or stirring the lees, is an optional practice but it helps to introduce the
  nutrients in the lees back into the wine to help the MLF along. I've made a point to do it and
  I've skipped it an...

• Posted in thread: Ph ta #'s for cab sav on 04-03-2013 at 01:00 PM
  Congratulations

• Posted in thread: Places that will ship grapes? on 03-31-2013 at 02:17 PM
  M and M in Hartford can probably work something out with you. It's not that far all things
  considered.

• Posted in thread: adjusting TA prior to MLF on 03-28-2013 at 06:26 PM
  I assume you mean press, instead of crush.Yes, some wine makers press at different points in
  the process, based on factors such as the amount of tannins. If one pesses before fermentation
  is completed...

• Posted in thread: adjusting TA prior to MLF on 03-26-2013 at 11:54 PM
  It also depends when you crush. If you crush at a higher brix level you may have significant
  CO2. Just being devil's advocate.

• Posted in thread: Looking to get my hands dirty on 03-26-2013 at 11:51 PM
  Barrels do best when always full of wine. You can store them with sulfited water but you will
  be leeching the oak into water and in effect wasting it. The smaller the barrel, the less time
  the wine st...

• Posted in thread: Hole is dug for our new wine cellar on 03-19-2013 at 12:20 PM
  With that kind of construction you can double as a bomb shelter! Solid plan to encase it in
  concrete. Might as well build it the right way the first time. Have you considered ventilation
  as well?

• Posted in thread: PH and TA readings. on 03-16-2013 at 09:43 PM
  I always go for 50 ppm at bottling. I prefer limiting sulfites in my wine but I use them in
  sufficient quantities to reasonably preserve the wine.

• Posted in thread: Old fruit fly traps on 03-11-2013 at 03:36 PM
  Fruit flies themselves carry the vinegar bacteria. So realistically we all have that flying
  around our cellars. The thing to remember is it can't destroy your wine without oxygen. So
  adequately sulfit...

• Posted in thread: Bratwurst form Scratch on 03-05-2013 at 10:40 PM
  I love cooking this in the firehouse that is only a one engine station. It fills the firehouse
  with the best smell you can imagine for our entire shift. I got the idea from my old partner
  who got prom...