I always had a problem with the dry edges and wet center of the pressed cake. Then I discovered rice hulls and I am amazed at how well they work. Sprinkle the hulls in while filling the basket and you get a nice even press with no explosions and a solid cake every time. Rice hulls are only...
My father's side was from Avelino where Tony Soprano was from. I started helping my grandfather make wine 50 years ago. His blend was mixed black, Alicante, Carignan or Zin and always 1 box of white Muscat. I still make a barrel of that every year. We call it the Old School Italian blend...
I make my wine in a converted Carriage House. We have a small club of about anywhere from 20 to 24 people here in NJ that make wine as a good for personal consumption. Here is an article that the Edible Jersey Magazine just did which featured us. May your glass always be half full...
Happy to report that I'm now certified by Rutgers in Wine and Grape Science. My new friend Patrick (see last post) was my classmate.
Just finished my last bottling and almost time to start the next vintage.
Starting a small 2 acre vineyard in northern New Jersey and seeking someone to consult with for rootstock selection and trellis system design. I've been making wine for 50 years but don't know how to grow a grape. LOL
I'm in northern New Jersey near the GWB and have a 10 plate filter I could sell. I switched to a cartridge filter system.
I also have a dozen or more carboys and some demijohns for sale.