Last Activity:07-01-2010 5:31 PM
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Posted in thread: Houston, We Have A Problem!!! on 06-07-2009 at 01:53 PM
ah geeze.........I just tasted it again, and it tastes more like wine this morning.Note to
self: don't make taste decisions on dark red wines after consuming large quantities of
Posted in thread: Houston, We Have A Problem!!! on 06-07-2009 at 12:07 PM
So yesterday we got ready to bottle the GranBarolo and another kit.The GranBarolo is DOA.
Something is wrong with this kit. I've gone back through the instructions and our notes. I can
find nothing wr...
Posted in thread: Why you shouldn't listen too much to wine experts on 05-25-2009 at 01:49 AM
Posted in thread: Bottle Shock is awesome! on 05-25-2009 at 01:47 AM
No, I mean the movie.Have you seen it? It's out on DVD - I highly recommend it.
Posted in thread: Time to start this Gran Barolo! on 05-17-2009 at 06:03 PM
I would use what you have left over! No brainer in my opinion, I bet they are just used to
people not having any extra!Done. Used a half-bottle of Sangiovese-Bonarda, then the leftover
Posted in thread: Time to start this Gran Barolo! on 05-17-2009 at 01:27 PM
SG ended up down at 0.994, just did the secondary racking off the lees, added metabisulfite,
clarifiers, etc.Now I'm reading the instructions regarding topping up, and they specifically
recommend a 'f...
Posted in thread: Time to start this Gran Barolo! on 05-14-2009 at 11:04 AM
So how close did it get Trashy. I forgot to mention this but i think George had photos in here
somewhere about a kit in his store where it had overflowed the bucket and think it was around
the time wh...
Posted in thread: Do you recognize this dog? on 05-09-2009 at 07:11 PM
PWP, I merely *borrowed* itEvidently when you attach images you automatically have access to
everyone else's images! Who knew?
Posted in thread: HAPPY BIRHDAY PETERZ on 05-09-2009 at 10:24 AM
yeah, what everyone else said...
Posted in thread: Time to start this Gran Barolo! on 05-09-2009 at 10:21 AM
Racking is done, oak was added, raisins were squeezed, yeast nutrient was added. Nice active
secondary fermentation is ongoing.We ended up with around a half liter of leftover wine that
wouldn't fit i...