Recent content by wine08057

Hi guys... I'm actually in Cinnaminson. Sorry it took so long, I don't visit the site very often but happened to check in at lunch today. Never tried the ruby cab but I'm sure it's good, all the other juice I've tried is! I've made Red Zin (my personal favorite), Syrah, Chardonnay, Pinot...

procacci, Pinto Both are excellent sources of premium juice!!! Hope your wine turned out great this year. Just finished bottling mine. Stacked down the basement to age... ;-)

Getting better Just wanted to say thanks for all the replies... Opened a bottle over the weekend and it has improved immensely! Whatever is/was going on seems to be running it's course. Very little fizz left and very good taste!!! Thanks again to all!!!

I've never been able to save any that long but I've drank some of my reds after 2 years and they were very very good. These would fall into the category of "no sulfites added"... Don't know how long till they would turn as I've never saved any that long.

No argument there. When and how much do you add? Maybe I'll try it next year...

Never have. I'm VERY careful about sterilizing. I really like to have the wine sulfite free (except for the remnants from sterilizing the containers, tools, corks, etc... Always comes out good and continues to age nicely so over years 1-3 and it really changes character. I've found that...

Yep. I'm just letting it sit. Hopefully it will finish up and age nicely... Never happened to me before, wierd...

No, I don't sulfite... (maybe I should) I am VERY careful about sterilizing everything that touches the wine though. Hard to believe it would go through MLF in bottle after bulk aging for a year though. If so, I guess there's nothing to do but let it take its' course...

Bung and airlock, racked 4 times over the winter, was a year old when bottled and tasted pretty good at the time... Wierd because I always use the same methods, same equipment, VERY sterile conditions and my wine always comes out great. I'm perplexed but I guess I'll just let it age and try a...

Wade, If that is the case, can I simply let them continue to age. Will this eventually run it's course? Thanks...

Pinto Chilean Made a couple of buckets last May... (Zin, Malbec) Very good (IMHO)

Thanks for all the replies... I actually tried using the vacuvin but even that doesn't work well. This is a bulk aged batch from juice that was bottled after approx. 1 year and racked 4 time over that year. I've never had this problem with any of my other varietals... Wierd... If I ever make...

Decant I've tried pouring out a glass, then shaking up the bottle several times over an hour or so. It's drinkable then but I wonder if there's a way to help flatten it without all the trouble. Funny because the Zin, made from juice bought from the same supplier, is absolutely delicious...

Bottled 4 cases of Syrah last Sept along with 6 cases of Zin. Opened a bottle of the Syrah recently and it was very fizzy. Not so for the Zin. The wine was a year old when bottled, racked 4 times over that year, and quite clear and still (I thought) upon bottling. Anyone know a way to get...

Anyone out there have much experience with blends? I've made many varietals from the juice pails and am interested in doing some blends in Sept. I'm very partial to Red Zinfandel, and also like Pinot Noir, Sangiovese, and Syrah alot. I'm thinking of doing an 85/15 Zin/Sangiovese blend and...