Recent content by cbwenger

thanks for the correction Glenvall.... for some reason keep thinking malic acid is the one in milk, but yes, thats my intent, get rid of the acidic taste to a smoother tasting wine... don't know how much of a difference this will make, is it a suttle change or will this be a very noticable...

this is the first time i'm trying it, but from my understanding, now that primary ferm is done, i can MF for the next three months to change the acidic acid into malic acid to soften the feel of the wine and make it less sharp... i believe almost all wineries go through this process with their...

thanks Glenvall

greetings everyone, i hope wine season has been going well for evryone, my wine is the only thing giving me sanity right now, (our team is 1-3, and still putting in 90 hours a week).... just wanted to drop a note a say hello, and i will be back on the forum again soon.... i also have a question...

don't let my bafoonery skeer you away... my first kit was a creshendo, and it went smoothly, just had a bad night, and first time i tried the funnel... believe me, if you like red wines, it is definately worth it!!!!!

all the advice and well wishes are greatly appreciated, we really have a great group of people in this forum... and thanks for reminding me about getting my brakes checked, Waldo, i drive up a big hill to work everyday, so coming home could be disasterous !!!

i use an 8 gallon, and it takes up all the space i can afford once the crushed grapes are in there... i would spend the couple extra dollars (think there about $10, and order some more fun toys to rationalize the shipping costs)... but i don't think i'd try to make it up in the carboy by adding...

didn't know she was going to post the picture w/ me and the teddy bear though!!! i might lose all my credibility!!! thanks glenval, she's also a great bottler and lasbel maker!!!!!

Thanks guys, it's really appreciated... George was actually one of the first to know, since I called him the day after about shrink caps... Glenval, you hit it the nail right on the head!!! Waldo, she posted a picture of us at a NY winery on the Bio page recently, (i think she's one of the more...

damn greedy wineries... fortunately the juice i'm getting comes in 6 gallon tubs to ferment right in them... good luck w/ the plum wine, heard good things about plum wine... thanks for the good luck Waldo, and i thought i'd try that marriage thing that you are so good at, so i got engaged this...

nice idea, never thought of that... i wouldn't be afraid to mix most wines, definately wouldn't think twice about adding zin to cab or vice versa, (sounds pretty tasty).... the "old aged bottle" idea sounds good to, if you want to serve to company, but if you're drinking by yourself (does this...

I just wanted to say to all, good luck as the grapes are about to be picked over the next several months... i also wanted to say i will try to keep checking back as much as possible, and as i am working w/ fresh juices for the first time, i'm sure some questions will arise, but since i coach...

don't know if this is the best way, (i'm sure it's not)... but i will gently set the auto siphon on the bottom and start bottling, (watching the flow as George stated... it's always been clear until i get to the last bottle or two, and then i will label those bottles w/ masking tape "bottom" so...

looks like some dessert wines on the top... now i know what to do with all those empty tubs of ice cream!!!

always give more away than i drink... thats part of the fun, and allows me to keep making and experimenting... hard to part w/ the creshendo's though!!!