Recent content by ChuckD

It’s part of the problem… a large part is that the rise in house prices has far exceeded wage growth. My house value has probably grown by 5x in 25 years. My wages have definitely not kept pace. If I had to buy it now I could not afford the house I live in.

Yes. I’ve had 15 gallon batches finish in three days… overachievers indeed.

Hal open the freezer door… I’m sorry Dave. You can’t have another scoop of ice cream!

Welcome. I look forward to hearing how you care for your vines. I’m a little further north than you… NE WI. I’m up to 80 or so this year and should get my first limited harvest. So exciting!

Don’t be silly. Everyone knows you only pet the harmless little baby bison 😉🤣

I mean yeah… but two vice grip pliers applied in a yoke formation would be so much better. Amateur 🤦‍♂️

I drove past a place daily and watched a guy replace the roof on his house with commercial 2x4 trusses spaced 6’ on center. Then he installed purlins that he salvaged from pallet lumber (variably spaced depending on how big the pallet plywood pieces were) and Topped it with shingles. It’s...

Mmmmmmm. Slight chemical aftertaste!

DOUBLE 2x4’s! Looks like they went all out! When they tear apart my house they will be asking why this guy used double 2x8 headers on a non-load bearing wall… because I always overbuild everything.

Welcome. This is a great place for winemaking info and support.

Good luck with your wine and welcome to WMT. Regardless of the outcome for these wines, it sounds like you have at least some of the equipment… don’t let it go to waste. Winemaking is a fun and rewarding hobby!

Welcome Gary

If all else fails keep it topped up in bulk and blend it with next years concord. Just make sure the SG is lower next year and ferment it dry. Or label it a desert wine and tell everyone you meant to do that!

I’m just finding out myself that yeast selection can make a huge difference in a wine. There is no wrong (unless you’re using bread yeast) just different taste. As my vineyard starts producing I intend to do a lot of yeast trials.

Welcome. Next time post your “recipe” in advance for some expert feedback. I use the quotations because it’s really a collection of ingredients and your process. The books post recipes because it’s easy for beginners but you soon learn that every wine is different.