Recent content by Big Ike

Rich, Wanted to send a shout out to you on this one. I over sulfited my wines by failing the basic step of measuring what was in the wine. Just followed the "rule of thumb". Used the copper wire and made a huge improvement on my wines and the measurements were more reasonable as well...

Mike, Great post. Appreciate the info and tracking. Please keep it coming. Wade, Great "recipe" to follow for fresh grapes. Greatly appreciated, as well. I'll cut and past this one onto the hard drive!

Love it!

Yes, I bought several different tests in the 10 packs. BTW, thanks for your service.

I purchased a suite of Accuvin tests from George and didn't burn through them as quickly as I thought I would. I still have more than half of the original number and I used them on 4 non kit wines. I would recommend them.

Scotty, I stumbled onto an equipment auction at the local university. To my surprise, they had a microscope. Not one with a camera attachment, but it got me thinking that this may be an opportunity for you. Check with the local university and see if they have excess equipment auctions...

Thanks all. Goodfella, thanks for the confirmation. Smurfe, good to know. Mike, that agave makes me want to fight my grandmother (she still kicks my butt, though). Vcasey, I'll be anxiously awaiting your posts.

Has anybody made an agave nectar wine/mead? Or used agave nectar to increase alcohol content? I tried some pure agave nectar today as a sugar substitute and was really surprised by the great flavor and texture. While I've never tasted a mead, the nectar was thick like honey, but not quit...

Now that's a great quote.

It might have been a simple function of gravity/pressure. Mine takes about 45 minutes to do 6 gallons with a 1 m filter.

Jim, Fun question. I would say André Tchelistcheff at Heitz in Napa. I've had the good fortune to hear great stories from one of his many apprentices. Second choice would be Justin Meyer at Silver Oak. With that monastic break out, he had to be a good time.

Mike, Great looking batch top to bottom. That's got to be satisfying.

There is a process of bottle blackening, but I don't know if it can be done and save an existing label. The bottles are "dummies" and look great.

I wrote George about this very topic 11 batches ago... I mean 8 months ago. My timing was more like 9 months with the best quality-to-time ratio and he suggested the Mosti Mondiale Reserva Caberlot. I botched the production and didn't degas completely prior to bottling (first batch...

I like that thinking - making the majors. Good idea. Too late for me to make that happen this year, but...2010 beacons! Sent you a note in friendly chit chat...