Search results

That is disappointing Tom, thanks for the info. Paul

Anyone ever work with them? M&M has them on sale right now and I have some skins in the freezer that need to be used. Thanks, Paul

That's how I do it, about 500 lbs worth of zin, grenache, petite syrah, and some viognier. Clean feet are a plus! Paul

+1 on the airlock. I've not had good luck with solid bungs staying put for assorted reasons. I've gotten tired of taping solid bungs to my carboys. Fwiw

order one bucket of frozen must and try that, you can jerry-rig some kind of home press or just use your hands. The bucket inside a bucket press would be fine for a first try. If you are encouraged by the wine you make, then consider buying a proper press. As far as fruit goes, getting fresh...

These last couple years I have used my hands to press...grab a softball sized hunk of cap and squeeze it to baseball sized until no more cap remains, then let wine settle before racking. I don't get the yield I "ought" to but then I use the pressed skins for 2nd wine...I am on my 4th vintage...

Hey Olusteebus, you don't need a crusher to do fresh red wine grapes. It helps but isn't really needed unless you are doing a butt load of grapes. Stripping grape clusters by hand generally crushes the grapes, and a little stomping with your clean feet or a hunk of clean oak and you are ready...

Have you tried wine made from grapes grown in your area? Personally I think east coast grapes, grown well and vinted well, can stand up to any west coast wine. Keeping in mind that you don't drink a CA wine for a French wine experience, if a person doesn't know much beyond CA wine they will...

The purchase is not from barley and vine, they simply coordinate the buy. I paid a Dr that apparently has some kind of wine school there in the Atlanta area. I paid for the actual fruit via paypal, payment to Dr. I then paid for shipping, to Dr, once I got to the warehouse, as there is no way...

Interesting comments all, absolutely marketing is critical for "good" anything. That being said, a velvet elvis is "art" but I wouldn't want see one displayed along side a Monet or the David. Art is art, but not all art is equal. Same as wine. If you made your wine, you're happy with it and...

Anyone have any experience with the late harvest cab franc on the website? Or late harvest juice in general? *I am eyeing a 2 gal bucket of cab franc but really have no idea on how to handle it other than ferment it till the yeast can't go any further, age it, and enjoy.....*Anyone have specific...

If you want Atlanta based purchase try Barley and Vine in Stockbridge. 770 507 5998. This year it was CV fruit. I am trying to figure out a way to get WA state fruit, hopefully in Savannah. I have little info yet other than minimum order will be 500lbs, no info yet on shipping. Paul

Awesome, thanks for whatever you can do. Paul

It will be fall 2014, probably late Sept or October. That is a ways out I know but there is no way I can do it on my own so currently just wanting to get a sense of whether I should invest any time in the project. Paul

Bump. Is there no one here from around charleston, SC to Jacksonville, FL? Both are about 2hrs from Savannah, GA. Washington state grapes is the goal... Paul

I'm a tartaric acid guy myself. Why add an acid that can be used to make VA? But to each own. Paul

My guess is the sulphur compounds you dealing with are beyond simple copper at this point. They need to be split so the copper can grab them, hence the ascorbic acid....

Nothing wrong with sitting on it for a while, at least until you need the carboy. I have never tried it, but have read about it. You can treat the wine with ascorbic acid, follwed by copper in 24-48hrs later. The ascorbic hreaks the stinky hydrogen sulfide into parts that can bind with the...

Morning everyone, looking to see how much interest there might be in a group buy of Washington state grapes for fall 2014. This year I had to drive 5hrs one way to get grapes. Anyone interested? Paul

JHW, can you test the wine to see how far along your MLF got. It will be tough to get a stable wine without completing MLF. I have not been making near as long as JohnT but adding ascorbic would make me hesitate...I have only heard of that when dealing with sulfide stink, and only as a last...