yanick

I agree with what @winemaker81 said above. But also note, traditional, ancient methods or Amber wine was to seal the wine into clay...

Thats what I thought, and I guess I'll be able to compare pressing around 995 vs pressing a couple days after 995. I also plan on...

The yeast care about sugar. If they have sugar, they'll keep eating. You can press any time you want. Personal stuff affects winemaking...

Quick update on this one. Fermentation is progressing slowly, as I've opened the windows (temperature is in the upper 50s here now). I...

On Saturday I drove to @VinesnBines vineyard, Highland Meadow Vineyards, in SW Virginia, where we crushed 120+ lbs each Chambourcin and...

Some pictures for this year : Moscato SG 1.096 (juice has greener tint) Albarino SG 1.088 (juice has browner tint)

Tried my first batch of orange wine last year, and it was pretty good ! I'm in Montreal, so grape options are limited, and our go-to for...