Recent content by Rdbakerdvm

It may not be ideal, but it’s what I have and worth a shot. It’s also pretty full bodied for a Pinot so might make a decent “ruby” port? we’ll see.

Thank you…thats just what I was looking for!

But I do have high proof brandy…that’s what I’m distilling using some of last years wine.

Thanks for that! I was thinking of fermenting my Pinot until half dry, which will probably be about 6% ab, then stopping fermentation with my 75% abv brandy distillate (moonshine or whatever you want to call it) bringing it up to 20% i think I read somewhere that that’s the way it’s done in...

Moonshine In my mind, since I am an amateur distiller, is simply the high proof product you obtain from distilling. Since I have been making some very nice brandy from my Pinot wine lately, I was interested in using it in an attempt to make port, but was inquiring in my post on how best to do...

Being snarky? what is snarky about my reply?

Yeah it’s right up there 155-160 before it’s watered down and Oaked. That’s good to know that you use the moonshine, not the brandy…thanks!

Hi all! I have been making wine from my backyard Pinot grapes for some time, and recently began converting some of it to brandy which came out surprisingly good. This year I’d like to attempt making port, by adding my brandy to the new ’23 wine. Unfortunately I don’t have any info on how...

I Think I was worried that the new wine in carboys would suffer from the temp fluctuations in the summer, hence bottling in June. I’ll try letting it go a month or two longer next year. Thanks!

This year I stirred the carboys a few times and added 1/4 tsp meta / 6 gal…we‘ll see how it turns out. I store in a basement area which is consistently cool.

Great idea!…I don’t really mind it too much. We are in Lagunitas, marin county.

Yes I have one, and it always less than 1.0. It doesn’t happen every year, but maybe every third year, and it’s pretty slight…can decant it out. I usually bottle mid summer as my little barn gets a bit warm by July i was wondering if there was an additive to prevent in bottle fermentation...

Hi, new member here. Hope I’m doing this right. I make about 20 gallons of Pinot yearly from my backyard vines in Northern California. Some years the wine has a little spritz to it even tho I bottle in mid summer usually. Is there a technique to prevent this? Thanks!