Recent content by Jblyth

Not sure if this is the right section to post this, but if not please feel free to move. Our grape buying co-op is looking for a few interested people in the Northern Seattle/Bothell/Everett (Washington) area who might want to give wine from fresh grapes making a try. We buy from a local...

Pumps are awesome! Liked on FB

100% agree!!! I waited through several 5gal batches before my wife took pity on me and bought a floor corker for my birthday. She said that she couldn't stand seeing me sweat and get so worked up trying to cork with the hand corker. Suffice to say, it was the BEST piece of equipment ever...

[group voice] "Hi James" Yes we all have a problem and need Winemakers Anonymous. If its any consolation, I'll be happy to offload some of your wine so you can stay under the limit :-) So...Does it count if you drink 100 bottles and make 100 bottles? Net count is zero gallons using my logic (I...

I'm going to throw this one out there for the masses, but might be more suitable in the recipe section. My wife has been pestering me to try something but I'm just not sure how it would come out. She wants me to experiment with an Orange Zin, but since I only have an abundance of Coastal Red...

Lol or broken full carboys either :-> The smell of fermentation is a love it or hate it affair. I love it, but she hates it. Oh well, she appreciates the finished product. Welcome to the (addicting) hobby!

My Wines in Progress Currently In-Progress: - Frontenac from fresh crushed grapes (2012) - Lodi Ranch II Cabernet (2012) - Peach/Mango (2012) - Skeeter Pee (2012) Bottled and Aging: - Vieux Chateau du Roi (2012) - Old Vine Zinfandel (2011) - Chilean Merlot (2011) - Australian Shiraz (2011) -...

Well speaking from my own (limited) experience, I would make another kit. I've only been making wine now for about 3-4 yrs and still consider myself a rank beginner with a LOT to learn from the folks here on this site (who are awesome by the way). I made a Syrah kit a few years ago and it is...

It all depends on what you're thirsty for? Red, White, fruit, mead????

Thanks for starting this thread since I too have that question. I am by no means an expert, and will leave that to the local gurus. However, I've started a cold-climate grape (Frontenac) and was told to remove (press) the grapes between 2-5 days depending on personal taste. The Frontenac grape...

That's rather scarry to hear that So2 can be that corrosive, yet we put it in our wine (obviously not at those concentrations). Thanks to all for the lesson in chemistry.

K-Meta + Stainless steel = Rust! For all of those chemistry majors out there, i'd like to find out what happened recently while sanitizing some wine equipment. I was getting ready to press some grapes skins recently from my wine, and had prepped a k-meta sanitizing solution in a bucket filled...

The instructions stated that reds should be diluted to better see the color change, but didn't supply the math to go along with the dilution :-( In Non-diluted, the amount of sodium hydroxide added equals the acid level, so my puny little brain is saying divide by 2 but not sure that's correct?

I'll start this thread my admitting my inability to perform what seems like basic math and I would like to know if i'm coming up with the correct numbers for TA. I have a basic acid kit where you take a 15ml sample of wine and you're supposed to add 3 drops of reagent (forget the solution...

To be honest, I'm not 100% sure. My local HBS had a 'grape stomp' event (used a machine instead of feet) and they started with over 1,000 lbs of locally grown grapes from a nearby grower. I'm not sure how many buckets they ended up filling, but it sure made a mess in the parking lot ;-) I should...