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Picked up 10 buckets today ,opened and tasted all of them and they seem alright .3 whites and 7 reds from chile yikes8 mon. old cali, and italy.wines too cold(36*) to get an accurate sg . we sulfated them and are waiting for them to warm up to get an sg reading. will post all the info I have...

juice will probably be free, going to check it out, can't hurt.anything in particular i should look for?hydrometer readinging etc. thanks art

wie juice reason for asking is jerilue produce found 10 buckets of california juice the were buried by other product when doing inventory monday. juice has been held at 34*. owner called me and asked what I thought . kind of figured it probably was over the hill.thanks for the replys

what is the shelf life of juice buckets if unopened and have been kept refrigerated?

yes these were this spings grapes I gues I should have said mlf took 6 months , temp was on the cool side where i had it . blend of 60% carmene 20% cab sav 20% sarah tastes great now.plan on bulk aging it for 18 months min then bottle. didnt realize you had to keep adding meta . thought if it...

is the meta bi sulfate nessesary after the mlf or can I continue to bulk age without it?

a chilean blend that we crushed from grapes mlf took a long time ,4 months ,was getting ready to rack and add oak .

do you sulfate or use camden tablets on the wine as soon as MLF has comlpleted, then rack off to clear before bottling. thanks art

sg started at 1.04 is at .995 now thanks for the quick replies

started a 6 gallon batch of california sav. blac on 10/5 fermentation started strong but is now doing practicly nothing.. temp at 72*

thanks for the replys guys thanks guys . the vinyard is being taken care of by his workers. this bach of grapes was for his personal use . the other ten acres got sold off this year to another local winery. I was partially wrong on the grapes i have cabernet Franc and norrette(sp)? anyone...

a friend of mine is leaving the country for a year . has a small vinyard that typically yields a half ton of pinot noir and a half ton of cabernet franc . I am looking for a(easy)?? good pinot recipe (if one exsists). the cab franc should be pretty staight forward I would think . What will this...

ready to start my MLF question is do I oak during mlf or after it is completed? wine is 60% carmine 20% sarah 20% cab by weight field blend chile grapes

thanks going to make it from fresh fruit. some of my friends are going the juice route.So we can compare. this will be my first crush but have a very expirienced guy i'm working with on this project. going to really try to extract as much as we can ,push the ferm , then MLF, then some medium...

flavor profile on carm most of the carmenere i have drank has been blended with cab ,sarrah,or both have been silkly smooth and drank well young (3)years from vintage. Have some older carm blends in my celler and they seem to be holding fine. Carm in short to my palate is a silkier softer...

juice and grapes brix from jerilu I know jody and his boss pretty well, was told the juice and grapes brix was 22 to 24 brix ex -exporter they will be tested again when they clear customs.Definetly try the carmenere. It is fast becoming the signiture grape in chilie ,and may be in short supply...