Recent content by sDarrouzet

Hahaha well on those days, it's not fun to be working anywhere...but I have a feeling they have a few more of those days than the average person ;) As of next week i'll be an official home beer brewer as well, but right now I just have wine and mead going...you?

Haha I get the same feeling when I walk through the barrel room of the local winery!

I know what you mean....I'm trying to finish an exorbitantly long paper by this friday and I can just hear the soft putter of fermentation bubbles coming from my closet calling me to forsake my "real" work and make more wine.

Thank you Wade E, the winebottlerenew.com site looks really neat and they have a pretty wide variety!

I do like the shape of ice wine bottles, but just not the size of them. I'm looking for some that look the same and have the same proportions as ice wine bottles, but are 750ml... This is just kind of a "nice to have" thing, I have been perfectly happy using the standard bordeaux bottles...

That's actually a good idea, there is a winery in town here so I'll ask them if they can help me out. I've looked a good amount online but have only found larger scale (overseas) manufacturers who probably wouldn't sell me just a few cases...

I've been thinking about bottling in something a little more unique than the relatively limited selection of bottles most wine-making supply places have (for example, it'd be nice to get some of the taller, thinner 750ml bordeaux bottles with deep punts). Does anyone know of a good place to...

TA is titratable acidity by the way. Which is pretty much a measure of the total acid as you guessed.

That's another good idea, AlFulchino, it's definitely possible that it was a seal problem back in the day and just turned into a tradition with some wineries. I can't really find any info on if people still do it though.

Haha thanks Runningwolf, that's about all I could find on google as well... I guess it's possible that he just assumed it was burned and was really just stained, but who knows... If I had to guess why they would burn the end it would be to maybe help buffer out some acids or other...

Hi, I was chatting with a friend recently and they mentioned having had a great wine with the inside of its cork burned. I had never heard of this before and was wondering if anyone else knew anything about it... Thanks!