A buddy of mine uses a Korny keg. Put the topper wine in it and then uses inert gas to pressurize. Basically like a beer set up but with wine in it. He built a little roll around cart for it. Pretty slick and convenient.
I made quite a bit of wine the last couple of years (about 12 barrels worth) and keep telling myself I should take the year off as my friends and I can only drink so much. That said, I'll probably make more....I've been getting some dry farmed Amador cab the last couple of years that is hard to...
The brix was 27 and ph 3.52. I watered back with acidulated water to 25. I used BRL97 yeast for the first time with nice results. Nice nose and good taste.
I picked up some potassium sorbate at the local wine supply house and the proprietor said I needed to let my wine finish malolactic before I use it or it will smell like geraniums. I was planning on using it on some fruit wines that I didn't put through ml. Anyone have any experiences with...
Lodi Zin update
I was out in a vineyard today by Lodi looking at some Tempranillo. The Zin in the vineyard next door was at 19 brix. Probably still a few weeks away from harvest here.
I live in Northern CA about 20 minutes from Lodi. They grow a lot of great grapes there but are predominantly know for their reds. IMO...I don't think you could go wrong with an old vine lodi zin.
Thanks for the input. I've made arrangements to buy a few different red varietals and a couple of whites from vineyards nearby with fresh grapes. I might try a couple of white juice wines too as I live 20 minutes from a place called California Concentrate that sells fresh and frozen grape...
I've been thinking of making some white wine with fresh CA juice. Is the wine quality as good with buying the juice as it is with crushing and pressing fresh grapes? Is there a noticible difference? I live in Northern CA and have access to multiple vineyards. Just thought it may be easier to...