Recent content by Dufresne11

I also add raisins for my Reds but if you want body you should be adding tannins and or oaking. It will make a big difference to the mouth feel of your wine

I live in a beautiful tree lined neighbohood.... At least I used to. In the last five months my neighborhood has been hit by a tornado, (yes it hit my neighborhood and no I am not exaggerating). A hurricane, ( kind of fizzled out by the time it hit here) and now a foot of snow. We have been...

Good point Robie, I have been doing this long enough that I should know that. Unfortunately in my zeal to create the perfect wine I tend to judge my own wine harshly while taking a kinder view towards others wines...

Good enough for me Wade. Anyone with almost 13000 posts should be taken seriously!

Hi All, I have been thinking about picking up an argon canister to sparge carboys, top off et cetera. The guy at my LWS suggested that a CO2 canister set up would work just as well provided I was willing to top off my carboys monthly. The cost is about 200.00 for an argon set up and...

Nope not a kit, did it from juice

You know what, thats the best answer I could have hoped for!

Hello All, I am just in my wine room sampling a 14 month old Sangiovese that is bulk aging. It is very good and I plan on aging it a few more months. However the only thing missing is a clean finish. It kind of lingers on the palette a little too long. Am I being nitpicky? If not is...

Hello All, I posted in the Oak Tutorial but it doesn't seem to be getting any hits. So I thought I would repost here: I am about to oak for the first time. I have those disposbable cheesecloth socks from my LWS and the correct kind of oak for my wine. Here is my plan: I am going to pull...

Okay guys, I have read the above and it is good information. I am about to oak for the first time. I have those disposbable cheesecloth socks from my LWS and the correct kind of oak for my wine. Here is my plan: I am going to pull out about a cup of wine before I oak and save for a base...

I have a Nero that is aging quite well. I only have four bottles left but it is the best thing I have made yet. I think just the experience and feedback would be a good thing for me in my development as a wine maker

Wade or anyone else in the MA & Conn area. Anyone doing the M&M Wine Comp? I have never entered one before but I am thinking of entering my Nero dAvola.... Might be a good experience. I am thinking that we can have a forum get together at the comp.

Ouch, SR you have my condolences. Heck maybe we should have a small WineMakingTalk.com WineAid concert. I would buy a ticket. Sorry bud... chin up and take your FIL up on the steel pipe table. I just went and checked the one carboy I have on a table

Last time they won it was the year I was born. Still can't believe it! Marchand is my new favorite player. Way better than Ken Linesman was as the original "rat" and that is saying something. I complained about Z being soft and Claude being a clown for the last three years. All apologies...

Thats a great idea WinePig... I will have to do that next time. I just shipped a bottle to Texas from Mass and I worried the whole time.