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Thanks Shawn. I don't really want to get too crazy with the SO2 to the point it becomes noticeable, but I don't want acid additions to become too dominant. That's why this is an art! Now time to get to work...

Thanks for bringing this up. I hadn't thought about this, so what kind of dosage would you suggest? Yeah, that's what I was worried about. I'd like to get some of that tart flavor out of it, but I don't want the wine to taste too flabby or be vulnerable. I like a crisper chardonnay, but...

I checked again tonight and it has fermented so quickly. It's now down to 4 brix on the hydrometer and still sitting around 3.6 pH, maybe 3.5 since it's difficult to extrapolate colors with the pH strips. I've been able to keep the temp about 67-69* by wrapping the carboys with wet towels and...

Got the must down to 25 brix and 3.6 pH. I think I'll go with it as is, as these numbers seem more in line with everything I read, although still not perfect. With an already-higher pH, should I now not do MLF? Also, very possible I won't be able to keep the must as cold as it should be for a...

Thanks guys. Sounds like I'll be okay. When I was picking up all my stuff last week I didn't even think about needing acid adjustments. Won't make that mistake again.

So this is my first year working from grapes since I am fortunate enough to now be stationed in central California and the gettin's good here! So yesterday I picked up about 100# of chardonnay from down in the central valley. It's testing at almost 30 brix :sh with a pH about 4.0. So using...

Also, if I had my druthers, I'd love to live in Auburn, but I think the commute would be too much. What an awesome place - a little crunchy/outdoorsy with all those endurance events...the wife and I would be in heaven.

Thanks for the info Crews! The more I ask around the more it sounds like Grass Valley is the place for us. I hear there's a relaxed atmosphere there and, most importantly not suburbia with relatively easy access to civilization. The range of home prices look pretty broad there, but definitely...

Would definitely love to take you up on that offer! Funny story about our pending move...when I was in training out there in July and August, my wife came out for a 3-day weekend. I'd told her how great the area was and that there was no way she wouldn't love it, but when she landed at Sac...

Thanks for the replies. I could have been more direct when asking my original question. I'm looking for some sort of mentorship and an arrangement like you suggest, Robie, possibly grapes or simply knowledge for labor (Colorado Springs or Santa Rosa? I don't think I could have made a...

I recently found out that I'll be moving to Northern California at the end of May and am pretty excited about all the things the area has to offer...especially the wine prospects. I've been making kits on and off for the last several years as my workload permits, but with this move I want to...

I have a CC Showcase Amarone that I started last February that I'm very excited about after reading that many have deemed it among their favorite kits. I'm worried that it may be ruined at this point and there's nothing I can do about it. For the background, I started it at the end of...

I've lurked here for quite a while and finally decided I needed to ask a question. I've already asked in another forum to no avail, so I'll ask here: I got a good deal on the WE World Vineyard Australian Shiraz/Mourvedre kit the other day and was looking for reviews but couldn't find any...

And UAVWmn, the "UAV" in your handle got my attention. There are lots of us who worry about our jobs and the future. Fear, selfishness and so on.

Ha, it is huge, but still flies like an airplane! I'm just a snot nosed O-2 (I'll be a big boy some day!), but the money spent on training me is justified by a 10 year commitment. I guess I should say at least 8 years with no plans to continue or separate yet. In the mean time I'd like to...

Ha! Of course I'd be glad to send some...maybe even most, but I've got to keep a few for myself! I like the idea of finding relatives. My parents have have an enormous basement where things get lost constantly. I think that would be great for aging, and they'd probably be more than glad to...

In my introduction a few days ago I indicated what basically turned out to be an impatience problem which I have since tackled and defeated. Never mind that my way of defeating said impatience problem was to begin a few more batches of wine. Now that I feel like I'm full bore into...

I don't have a drill set up and I think when I used the back end of the spoon to degas I didn't know what I was getting into. I might have to get a drill for the malbec. I did find, though, in several of the threads that some had been using suction to create some chemistry to draw out the CO2. I...

I certainly appreciate the quick reply. I will press on, then, and let it bulk age for the next 4 weeks before bottling. Of course I'll continue with updates and questions!

Thanks for the welcomes! I started the cab kit about 5 weeks ago. It fermented out just fine in the primary with a starting SG 1.076 and an SG of .992 racking it into the secondary. Two days after racking it into the secondary (and more importantly about a week before I should have been...