shoebiedoo

LATEST ACTIVITY

• Posted in thread: when good wines gone bad on 05-18-2013 at 09:38 PM
  I just tried this on my Chilean syrah and it seems to have worked out great I still have to oak
  it but that will have to wait it's turn (for the barrel)

• Posted in thread: Other peoples wines on 05-18-2013 at 08:37 AM
  Hey Gang, I just had a bottle of Shoebiedoo's Merlot today with some homemade sauce, bread and
  meatballs. If any of you can work a trade with him, I highly recommend it. A truly great wine!
  Way to go,...

• Posted in thread: Urgent Help Making a kit for my brother, thoughts? on 05-15-2013 at 01:48 AM
  If it were me, I would have a glass right out of the corboy before you bottle. You'll have a
  better idea what it will taste like that way. Wines have a tendency to go into bottle shock and
  loose their...

• Posted in thread: EP Gerwurztraminer on 05-12-2013 at 08:22 PM
  Don't top off when racking to secondary. the escaping CO2 will protect the wine. just above ,
  or at, the shoulder is fine.

• Posted in thread: Photos of your winemaking setup on 05-12-2013 at 05:26 PM
  I have a gallery at this

• Posted in thread: Sparkolloid on 05-11-2013 at 10:24 PM
  I guess what I was wondering was, whether to heat the wine or how much to. I don't think
  boiling it would be a good idea

• Posted in thread: Sparkolloid on 05-11-2013 at 10:19 PM
  The instructions say to dissolve 1 tablespoon in 1 cup (8 fl. oz.) of boiling water for 5
  minutes. Add mixture to 6 gallons (23L) of wine. is there another way to do this without taking
  a cup of wine ...

• Posted in thread: Enology Question for the Pros.. on 05-03-2013 at 09:26 PM
  I'm still trying to figure out how to get started. I'm starting to develop a plan though. I
  don't think I have the money to get a winery up and running but I could get a wine make supply
  shop off the ...

• Posted in thread: Enology Question for the Pros.. on 05-03-2013 at 06:17 PM
  Did you find those classes to be valuable? Where did you go?

• Posted in thread: What wines can I find that might have Brettanomyces? on 05-03-2013 at 10:02 AM
  I'll have to admit the "Brett wine" is more acceptable in Europe than here in the states. They
  look at it in the same lines a stinky cheese. Have you tried doing a search on Wine Spectators
  site. My g...