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Leaf shape and color suggest Pinot Noir without the splitting of the leaf the best this little book can match is pinot. Gamay or Grenache if the berrie were lighter in color.

WE added 5# and it didn't come out too sweet for our tastes, but nice and with a hint of the blueberry. I think anymore would affect the pinot flavor. Very nice right now, probably a great one at 6-7 months.

I have the adjustable and set it at 1/8 inch inside like some of the commercial folks do. Down that deep it makes a loud snap and doesn't dimple but at times you would swear its breaking the neck of the bottle off. No damage has ever happened though. I do like Wade says and start it then let off...

That square bottle is from Corbet Canyon. a lower end one.

I have had nothing going and empty carboys, so I was shocked to hear a bubbling! My wife had accidently ( ok I probably did it but sounds better for the story...) placed a full airlock back on a carboy to keep dust etc out. Never let heat expansion amaze you. It sounded like a secondary ferment.

Yes, Tadeschi Vinyards in Maui specializes in tropical wines.

YEAH! two honeybees came to the lavender today! one was normal, one had a tiny light blue disc on its thorax with the number 12? must be a study of some sorts like the numbered bees that were at my work building a couple years agos? Tag was different, and more rough. WE got two so it aint over...

I kind of resent this trying to push off global warming on Waldo's new air conditioner. Can't we all just crack a tester bottle and get along? Ok how about a tester and a good bottle?

Follow the money trail to find the root of the deceptions. Polarizing the public lines everybodys pockets. The poles and glaciers are melting. but I don't believe its related to global warming. Any extra large volcanic displacement could cause the same effect in an even shorter amount of time...

Hey Peter. Have you had a chance to see his movie yet? If not you should check it out. It addresses what you are saying about the cycles, and then goes on from there. He has 30 or so years into it. The part of the whole issue that has never been addressed is that almost all the damage was done...

OK I have about 4.5 pounds of those hard to get red berries!!!! Now I live in a place called Sahalee, which means high heavenly ground. It was named such under the avatar of Raven. In respect I have left about 2 pounds for the birds and other animals, lest raven tell the forest beast of shadows...

Yes, that would work well for you. Production times would be starting a new batch every week or two weeks and after the first three caught up you would be ahead a couple months as far as production times/releases. More ideas. Lets see. 1. I want to see you go to a good wine store and do one...

Agreed. very entertaining. An Idea for content.. ... .... How about the grand slam of Reds- Merlot, Cab, Pinot, Syrah, Zin and Sangiovese done in a series and then the same type series set of majors in the whites. You could stagger it over a two year period and the new folks can follow along...

To date we have seen no honey bees in the plataeu area. There was a very large increase in bumble bees, which may have been taking up the slack over a couple year period and we didn't notice until the extinction of honeybees was complete. This is also the first year we have not trapped...

Kenwood winery sells wonderful Merot truffles. We get them every time we go. Not much better at the end of a tough day tasting...eh? They have had them for as many years as I can remember going there. 12 maybe 15. Edited by: Mike777

My wife and I go to the islands regularly. I have tried all of the island coffees so I can tell you this. Any coffee that is labeled blend, by law only has to have 10% of the advertised product to be labeled as such. The Kona blends are usualy about 15-30% when they are blended in the 48...

Activated stone carbon is the proper material. Not a pure science by any means, unless the carbon filter is 5 or more feet at 40 mm or larger. Gert Strand has a pdf you can download for free that explains the process. In wine a larger percentage breaks down into smaller particles, over time, and...

That is the reason why people put vintages on the label, so they can back date batches for a decade or two...... Just kidding. :-)

The empty fermenter is my choice thanks to Georges pictures a while back.

One other option comes to mind and that would be to use art clay that fires in the oven to take a reverse impression off something small like a pressed penny. This would leave a raised design or picture of and animal or whatever in 3D in the wax and the clay could be sized to the cork. most...