Recent content by fishnchris

If it taste good, then drink it. I learned a lot from the classes UCD offers and would recommend them to everyone. Lodi wine labs is also a great resource. Their not far away from you and can run a complete panel on your juice. You can do what the French do and use food grade sulfuric acid to...

You need to measure your TA and adjust for that. For reds you want to be between 6gl - 8gl, I tend to keep mine close to 8gl. Malolactic fermentation will bring this number down between 4gl - 6gl. PH is mostly useful for your SO2 additions and how the SO2 affects your wine. Since your not...

Blichman recommends that you press with the the cap intact. I've pressed this way with my Blichman and have better yields then pressing right after punching down the cap.

I received a shipment from a mail order supplier of all the various supplies needed for making wine today. This order includes all the yeast and Malo culture needed for the harvest this season. The shipping duration was 1 day and 2 ice packs were included but due to the 100+ degrees the item...

I have run 10 different varietals through mine and have had no problems. Highly recommend.

Congratulations on your purchase. I also have the 30 gallon WineEasy. Different varietals yield varying amounts of must. 225lbs will get you close to max with room for the cap to rise.

I have the 30 gallon Blichman Wineasy and I fill it with the must of 250lbs fresh grapes.

I love my Wineasy. The piston press works great, the pomace came out as dry as a bladder press and I didn't have to use any rice hulls. Just make sure your pressing into a glass carboy. The plastic ones can't handle the vacuum pressure and will implode. Sent from my iPad using Wine Making