Ty520

I was wondering if anybody knows of any apps for inventory and logging that is specifically geared toward smaller wineries? We've been...

I would also add, via a lesson learned in the process the hard way - avoid 70 gallon barrels - they don't fit on standard racks

No, they're 60gal relatively neutral French oak - 2 years old

Yes I do 5 gallon batches. My conical has a max a max capacity of 7 and typically start w/ 6 gallons to accommodate for losses during...

I only go 5 gallons at a time at home, so perhaps it makes more sense to just stick with dominoes and staves

Can anyone recommend a good source to acquire a small 5 gallon capacity oak barrel for home hobby use?

Barreling our new Carignan Rosé Pyment

Our raspberry mead is notoriously difficult to clear up. But dispatch was more troublesome than usual. Before I started they relied on...

It produces a tequila-esque character. When Co fermented with fruits it is reminiscent of a fruit margarita. It also has a slightly...

Does anyone know if there is a "science"to selecting filter size and quantity based on turbidity readings? We cannot seem to be able to...

The majority of customers prefer it. (Not my choice... Up to Boss Lady)

Right. The goal is to kill off any wild bacteria present on the fruit. We've added it using several methods: whole in mesh bags...

Currently we are adding in secondary. The plane was to try to eliminate any bacteria before it touches the wine

Right, but what about sprinkling over solid fruits? I am thinking perhaps to add the solid fruit to the must at the same as the k meta

We have had a couple fermentations that have gone sideways due to contamination that I suspect came from bacteria that was on the fruit...