Mine is considerably younger than yours, but I'm not sure a little sugar AND acid wouldn't do the trick. Mine is finishing up secondary but is...
Hit 92 here today. Time for some hot weather dinner.
Well, that's better than a kick in the crotch...
I'm going to sleep for days just from reading that...
I'm just guessing, but it seems you're getting used to the Performer. :D
FWIW, I'm a big fan of Royal Oak. Good deals at WalMart, BTW.
A nice, new built-in for that kettle sounds like a good retirement project.
I don't, but @ibglowin might.
I'll have to go count what my capacity is, but I have a similar question: what is your current un-used capacity?
I'd start w/ bench trials using tannin and/or acid.
Very nice, Chuck! What did you wash it down with?
A late, large lunch meant snacking on creations from leftovers for dinner.
Saw this little book in a shop in Baltimore's Inner Harbor while hanging with my Mom and sisters yesterday.
I think Fred is really onto something by splitting his batches up and using multiple yeasts. It's a lot more work (which is why my lazy arse...
I love Petite Sirah with the Zin - really beefs it up. In the past, I've also done Cab and Syrah with them.
I say light oak on the Pinot....
I'm starting to get thinking as well. With a 40L barrel incoming, I'm working on what to make for a 'big batch'. That'll probably be a Zin-based...
Oh no! Think you did the right thing and all you can do now is hope and pray.
Great shot of the giraffe.
I was going to say "The juice is worth the squeeze.".
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