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My winemaking path should make anybody who makes wine at home feel good that they are guaranteed to have at least one more hapless winemaker then themselves out there! Me. Have made Eclipse Pinot Noir through the local u-vin store. Probably drank a lot of it too soon, but felt it hadn’t been...

Aha. BTW the vines they sold me clone from cuttings easily as well, so you can battle gophers or expand your rows at will once your first vines get established. I used Blue-X grow tubes for the first year, they supposedly stretch the warmth and protect from sunburn or critters.

Call or email them with any questions - they have dormant bare root stock ... can be planted as soon as hard frost has passed (?)

I’m a satisfied Inland Desert customer too. They are pros, they have a ton of clones and every single vine they sold me has grown as expected.

So my first batch is now about 5 weeks in the bottle, nicely clear with only sparkaloid. My son mentioned his girlfriend might like DB as she drinks coolers and cider. Gave them a bottle. Her roommate came home from a party, thought she might have a nightcap, and opened the bottle in the...

I get the impression Joe Wagner, who hit a huge financial home run with his baby, Meiomi Pinot Noir, being sold to Constellation Brands for $315 million in 2015, is a disruptive force who purposely stirred up antagonisms between California and Oregon winemakers. AVA designations and labels are...

Not to mention the proliferation of fermenters, buckets, siphons, tubing and other odds and sods. And smaller carboys for those odd gallon and half gallons. Little packets of additives, yeasts, enzymes are also breeding in my winemaking drawer. There has been an invasion of bottles, corks and...

Up north of the 49th ... Thanksgiving was in October. Will finish off some Argentinian Malbec that was started to braise some beef short ribs. But we did make a batch of Utah funeral potatoes ... in sympathy and it’s been a few years. Happy Thanksgiving America.

From my reading, DAP might be the culprit. Late onset H2S can come from too much nitrogen rather than too little - additions shouldn’t be made after 1/2 sugar depletion according to advice and instructions. As for having reduless and yeast nutrition like Fermaid ... seems I very quickly had a...

Worth knowing. Rotting geranium is probably a rarely enjoyed?

I salute your constitution. The severity of my hangovers seemed to increase from my early 20’s on a logarithmic scale. There finally came a day I said “never again”, and actually meant it!

Ha. The last time I had that much to drink I think Nixon may have been President.

Went and sought some expert advice ... treated with Kupzit, which seems to have cured it. I do not like that H2S smell.

F9331FB3-A169-4266-AC50-845C049003C6 by Countrygent posted Nov 20, 2018 at 5:51 PM

Bucket pressing with a view

Watching with interest as I may have accidentally co-inoculated a kit with MLF using some pomace left from a frozen bucket fermentation that I thought might tweak up the kit. My thought was the same as Fred ... if I have reduced the acid I can correct before bottling? I’ll taste, take ph and...

My local U-vin wine shop sold me some Kupzit, which is copper citrate, to deal with the dreaded H2S ... worked like a charm for me. Was told to stir vigorously (as in degassing) when adding it, then get the wine racked off the lees promptly the next day even in mid-primary ferment...

I wonder if there was a stronger inclination among home vintners 48 years ago to try and emulate commercial grape wine styles as it must have been quite a challenge with limited grape/must sources or choices to make good varietal grape wines at home. When I recall the kind of wine that was...

. I found an old book, The Art of Making Wine, Anderson & Hull, (Penguin, 1970), was surprised to read this: After much experimentation I began to suspect that fruit wines were improved by reducing the fruit content in relation to sugar and water ... low fruit content, 2 to 4 Lbs per gallon...

Bottled today after a 10 day rest post-sparkaloid. 20 days start to finish. Looks crystal clear. Taste ... pretty balanced and drinkable, only put 1/3 cup sugar per gallon to backsweeten. Unstructured though, the light oak tastes ‘on top’ not integrated - can’t quite figure whether the...