Recent content by Lodi Wino

Hello all,<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> On Thursday, 5/15/2008, SB 607, the legislation that legalizes home wine competitions, was passed unanimously by the Assembly Governmental Organization Committee. Next Thursday, 5/22/2008, it will...

Here's whats going on in California - Your state maybe next - Read on....... If you enjoy Home Winemaking Competitions or plan on entering please read on and voice your support. CA home winemakers need your help, and the help of your club's members. For those of you who are not aware...

George - thanks again for this site. It has been a great resource and all of the products I've purchased have been top notch. My neighbor who is in the printing industry onvery large scale - his local office here just purchased the equipment to run top quality commercial labels in smaller runs...

Thanks for the kind comments. I'll see if I can get a better pic of my label. I'm not sure if this constitutes 'spam' - so George you can delete if you like. I used a company called winelabel.com They did a great job and they did an etched 1.5L bottle for me - all very good quality at a...

First Run - very small one at that (3 Cases) 2006 Zin (95% Zin - 3% Syrah - 2% Petite Sirah) .73 TA 3.73 PH % Alc. Sufficient Stavin Cubes - to equal 45% New Oak (French 2/3 and American 1/3)

Argon is great, it's what I use primarily for long term storage - can't hurt. It also is great for laying down a blanket to help keep a bottle you've opened a little longer. I also use it to 'sparge' my bottles prior to bottling

It's really a matter of location and weather patterns....you cannot go by brix alone. Unfortunately in our area we need longer hang times to get the right flavors which can mean higher brix and certainly can lead to high alcohol....most zins made in our area flirt with the 16% mark which in some...

French or American, depends on your taste - go buy some commercial wines and try to determine(before you buy-through tasting notes, website etc.) what %'s of French, American even Hungarian they used and what % was new, used or neutral. Taste several, tough chore, find out what you like....the...

My first batch of wine from my own grapes has been coming along nicely...and thank you to George for the valuable info on the site. I've been cruising the archives on SO2, TA and PH, very helpful. I've managed to learn quite abit from my several misteps, Stuck fermentation, low SO2, high PH...

Just tasted a buddies 05 Zin made from my grapes - slight hints of Broccoli, Cauliflower and Bell Pepper ---- Does this qualify as 'vegetal'? In short I would probably drink the remaining bottle he gave me after several other good bottles, so as my senses would already be dulled!

using the oak cubes during fermentation you can simulate a barrel fermentation....then transfer cubes over for secondary aging to finish out to your tastes

If possible separate your kit into two 3gal Carboys and use american on one and French on the other. then blend at bottling time

Robert Mondavi has his roots in Lodi, he graduated from Lodi High and comes back here periodically for a winemakers dinner. I live about 1/2 mile from the Robert Mondavi Woodbridge facility. Lodi is not well known for our cabs, Zins mainly. And now some great Spanish varietals. I would really...

Lodi, is about an 1hr 30 min form Napa - But Lodi/Woodbridge wouldn't be just a day trip. It's its own Wine destination, you could spend several days here and not see everything.....let me know if you want more links/info there's some great wines being made here by very friendly approachable...

RS, Ph, TA, VA everything great - essentially done. ML hasn't moved in weeks......Bacteria on order, time to kick it up a notch