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Jeri m, The cinsuilt grape adds that sweetness you spoke of while the barbera has a more favor of blackberries oak vanilla and has a deeper . Thanks for the input Steve

I agree with you that those Italian grapes you listed are a natural blending with sangio due to each being a heavy body and deep color. As you are are a where sangio has a much thinner skin and its final color will be much lighter making those listed grapes again a natural blend. Also their...

Looking for some ideas from the experts. I have 400 pounds of Amador , California. Sangiovese grapes under primary. My idea is to produce the Sangiovese and then use some of it as a base for a blend. Never made a blend always produced 100% . Such as a Zin,Chardonnay ,cab,barbera. It's...

That is how you start. Good job. I too just bottled my Amador, California Barbera yesterday. It's nice to live in an area where fresh grapes are easy to come by. 530 pounds at picking resulted in 171 bottles of what looks to be a nice wine, will see in another year of aging.

Starting to rain but temperatures are up. Not able to keep my Chardonnay cool. Decided to bottle. 13 gallons , 63 bottles of California Lodi area , milo second and Oaked using French oak spirals . Nice vanilla and smooth oak finish. Nice fruit nose I'm happy.

Spent all afternoon pressing off a little over 500 pounds of Amador barbera. Everything went great , pumped wine into two 100l ss tanks and set floating tank lids. Total of 44 gals. My question is do you find it is worth pressing a second time. In my case I spent almost as much time...

Steve, Your unit sounds like a good thing. My issue is how do we do it with a plastic carboy. I have an idea but not real detailed . Might work with your system. How about this. A small vacuum proof container with a valve at the bottom that would open when the weight of a liquid. Pushes...

No problem! I was lifting a 6gallon carboy to a high counter prepping to bottle this nice Zin . The wife had just wiped down the tile floor and as I lifted the carboy my feet slipped on the wet floor. I fell on to my butt still holding the carboy in my hands. Attempting to hold qthe bottle...

I switched from glass carboys after a serious accident when I had a carboy explode on be. The question I have is if there is a way to use a vacuum pump to transfer using this type of container? I use an enolmatic to bottle but have been gravity transferring and getting tired of lifting carboys...

Quick question on vacuum. Now that I am using the plastic better bottles I was concerned about the vacuum collapsing these bottles, any idea? I do use a enolmatic to bottle and figured I could adapt that to work. Thanks Steve

Arne. I was moving the carboy to the counter to bottle . The wife had just wiped down the tile floor. I slipped and fell on my butt holding the carboy from falling ,the edge of it just tapped the floor and with no air space in the carboy the vibration caused the bottle to explode. The...

I was understanding that chlorine and ss are a bad idea causes pitting and tank failure

I've got 600# of Barbara under primary I am using rc212. Will be using VP 41 malolactic bacteria

Lets get rid of the math right now If you are using potassium meta bisulfide powder(Kms) then 1gram to 1.5 grams will give you 30 to 45 ppm to 5gallons of wine This is the level to protect your wine at racking time The only caution is that using more then 150to175 ppm over your hole process...

You have 550mg tablets witch is a .55 of a gram tablet one gram is 30ppm your 2tablets equal just over 1g, about 33ppm plus your 18 is 50 ppm. Sorry bad math but that amount is ok

Campion tablets come in two options . One is rated at o.44 grams of sulfite and the other is 0.55 gram of sulfite. Two of the 0.44 tablets is a basic rule to protect 5 gallons of wine. It is pointless to drop the tablets in whole they Ned to be chopped up and dissolved in a bit of water...

Don't forget you are going to have to rack those wines that is going to require an extra carboy

Let me introduce my self. I am from central California, the wine region of Amador, Lodi, Napa. Retired three years ago and decided to learn to make wine. Tried to get into UC Davis but a four year waiting list didn't help so I started to read. Started my first wines two years ago. Had a...