Recent content by Donz

Yes no problem at all. My barrels are much lower than the table that I use to bottle.

I have one and love it as well. How come you add grease to the O-ring?

We have used Lallzyme EX in the past. Over the years, we have been trying to reduce the chemicals and additives in our wine as much as possible and the results are still excellent.

I think all of the squirting problems arise when enzymes are added preferment. I never understood the need for this and feel it's useless.

I find that Avante and Zin is a match made in heaven!

That's awesome Mike. It must have been quite the job crushing in the past manually. My machine looks like yours with a motor of course but we're still pressing with 2 old school rachet presses. $89 a lug is certainly expensive... I'm sure the results will reflect the cost. Interesting blends...

77 lugs is no joke Mike!

We pressed on Saturday, started bright and early. The Zin smells amazing and has a normal dark purple color even more so this year with the addition of Alicante. The Cab/Sangio/Merlot is more on the red side and also smelling great. Everything is transferred to my basement cellar for barrel and...

Both great blends that we have done for many years. I normally try and blend Petit Syrah with the Zin but we couldn't get any this year, so I swapped it with Alicante.

This is where we stand with the Zin today

Yes, in Montreal Canada. The fruit is from Lodi, and we get it here under the Caterina label, it's normally really nice. From what I understand, it's distributed from Elkhorn fruit company in Lodi.

It has been six days since pitching the yeast and we're almost completely dry today. Plan is to press on Saturday... I'll take some pics of my old press that has been in the family since 1956! Fruit was really nice this year, especially the Zin.

Seems like there is not as much activity here for this time of year! So, here are some pics of this year's crush. We did a Zin as always 80% Old vine Zin / 12% Carignane / 8% Alicante Bouschet. Also a Cab 42% / Sangiovese 42% / Merlot 16% Ferment is well under way with Avante and Bravo again...

agree same over here...

Link?!