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The only thing I know for sure is that since I shifted to making my wines from fresh and frozen grapes or berries I've no longer tasted what you're talking about. I'm convinced that whatever it is, it's in the process of making the kit juice.

Well, we had a cold snap move through during the past two weeks, including 8" of snow :snw here at the house. I spotted it coming and decided to use it as an excuse and opportunity to try some cold stabilization of this Washington Cab. The carboy spent nine days on the front porch with the temps...

Huh. Well, that's why I come here, to learn new things. ;)

Well, it's only been about two months since I bottled this wine and I only have 15 bottles left. That's how good it is. I'm VERY pleased with the results. But I'm going to have to hide or bury some away somewhere so I can see what it's like in a couple more years. :D

Yeeee haaaa!!!!!

I'd suggest you go to this page on the MoreWine web site: http://morewinemaking.com/content/manuals . Download and read the manuals on Red and/or White Winemaking. Those are excellent places to start. And they're free. You might also want some of their other manuals, too.

I'm by no means a pro, so I'll leave the MLF question to others. But the question about using an airlock at this time is one that I can address. Definitely put it under airlock rather than a solid bung - unless you want to create a solid rubber projectile. :slp Your wine will be off-loading CO2...

Funny you should ask. I racked again last Friday for the third time. There was no sediment left. The wine is a deep purple and as clear as a bell. Really very happy about that. I'm continuing to see really dramatic changes in the flavor of this wine as it ages. All of that initial astringency is...

Sorry I didn't see your request, Craig. I finally got around to bottling this wine last Friday. :dg The color is a deep purple. It is moderately aromatic. On the nose I get red fruit, cherries, raspberries, etc. On the pallet it is medium to full bodied, very smooth and nicely integrated with...

This is my first batch of DB. I've been following the recipe as closely as possible. 12 days ago I transferred from primary into glass. SG had been at 0.992 for two days. I used my AIO wine pump to make the transfer so as to degas at the same time. Because of using this method, I decided to rack...

Started my first batch of DB a week ago yesterday(Friday, March 13). Since this is my first, I'm following the directions as written. My original SG was 1.082. Temp was 72*F. I used EC 1118 yeast. I noticed that it seems to ferment differently than my kit or grape wines. There was not as much...

Update on this Washington Cab: It's been about three months since I racked out of the MLF. It has continued to drop some sediment along the way. I decided to rack again today into a clean carboy. All went well and I got a taste of how the wine is developing. The color is a deep ruby and the body...

OOPS, forgot to update the thread. MLF completed several weeks ago. I racked off the fine lees on New Year's Eve :hny2 and added k-meta to 50 ppm. The taste was tight and astringent. It was totally unintegrated in any way. The oak stuck out like a sore thumb. But there was definitely a really...

My wife bought gas at a Kroger near the airport in Nashville for $1.99 on Friday.

Very good interview! I'm also interested in how (or if) you plan to interface your beekeeping with your winemaking, Buster.

I believe you're right, Mike. It's always all about the $$$$ more than anything else.

Wow! Mike, that's insane. Here in Nashville we're at $2.59 up the street at Kroger.

Bella is thankful for scraps. ;)

Yeah, that's my understanding, too. The recipe for Tawney Port is to take a Ruby Port and age it for an additional ten years or so.

I agree, great interview. Thanks for doing these, Austin. And I really appreciate your sharing your story with us, Rich!