Search results

greetings everyone, i hope wine season has been going well for evryone, my wine is the only thing giving me sanity right now, (our team is 1-3, and still putting in 90 hours a week).... just wanted to drop a note a say hello, and i will be back on the forum again soon.... i also have a question...

I just wanted to say to all, good luck as the grapes are about to be picked over the next several months... i also wanted to say i will try to keep checking back as much as possible, and as i am working w/ fresh juices for the first time, i'm sure some questions will arise, but since i coach...

does anyone ever do a malolactic fermentation?? i heard it gets rather complicated, but i'm not quite sure of the in's and out's of it... i am scheduled to get a couple batches of juice soon, and didn't know if this is anything i might want to consider???

i told George I would share this story, as its always fun to laugh about these things... Wednesday i got two wines in the mail!!! i only have 1 fermenter, so the Corvino Creshendo goes in (the other waits by its side, i notice it has a moldy box , so i change boxes, throw the other one out...

Pictured with my Grandparents who helped... My grandfather cut the oak wood from his woodlands about 20 years ago, we used about 8-10 of those planks you see pictured, planed them, cut them, stained it (grandmother).... and the best part, after plaining all those planks, i got bags and bags of...

does anyone know how making wine from Pinot Noir juice works... I read about making it from fresh grapes in Winemaker last month, and I know they mentioned using "maceration" (or something like that) technique, and I'm not sure if that is necessary if you get just the juice, or if there is a...

i have a question, i am in the process of making a 4 ft by 4 ft wine rack, (pictures will come later when its finished... i'm making it out of oak from my Grandfathers woodland, and after shaving down the boards, I had lots of oak chips left over.... the question is, Can I use these chips in...

has anyone tried this kit... i am about to start, and was going to try to tweak it with some french oak, but wanted to know if anyone had some good ideas to tweak around Barbera/Piedmont region wines, or if anyone had tasted the the kit wine yet.... (aging ??? how long ???)

ok, to finalize the batch i was working on, (Creshendo Syrah), for those of you that have helped me and listened to me vent before about the stirring process and release of CO2, i have this question. I was afraid i might have given the wine too much exposure to oxygen, so should i 1) add 3/8...

i ammaking a creshendokit andi was suppose to bottle last week, but it was fizzy... i racked it over at 0.980 sg a month ago, and the only thing i could think might have caused this is that i did not put all of the chitosin in because it was too full... i degassed w/ a whip before the clearing...