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I have done a few of the Vineco Legacy New Zealand Sav Blanc kits and they are as grassy as an Oyster Bay, not quite as much as a Kim Crawford though.

Congrats on the Vadia, they are fabulous compared to the others available here in the GWN. I chose to ferment 2 cool climate chardonnay's back to back in my barrels before letting a red in. This had the benefit of stretching out the time the first batches of red can spend in there, increasing...

Try this method, it's easier and quicker. http://www.winemakingtalk.com/forum/showthread.php?t=36927

sweet thanks a lot!

Out of curiosity, how do you weigh them down so they displace volume? I am thinking this could be easier than trying to get marbles out of by barrels. Scott

Hi all, I had a rather unplesant experience with this company when I bought a 23l barrel from them. If you are considering buying from them send me a PM and I will tell you what happened so you can know what you're dealing with. Scott

Thanks gang. They all seem fine structurally, but, the scent of fermented wine never goes away. I am curious how much this efffects future batches? For example, I brewed my first batch of lime skeeter pee recently and no matter what I have tried, a lime scent lingers. Any tips that have...

I have been curious about how long it is advisable to use the plastic primaries we have had for the last 7 years. They were purchased from a homebrew store so were designed for the purpose. Opinions?

I saw these glass marbles and thought it was a brilliant idea. http://morewinemaking.com/products/glass-marbles-topping-3-lbs.html I bought some from the dollar store for a lot less though, solves all the problems of topping up.

Hey wineman, can you post the link you refer please and thanks! Scott

Hi Travis, Here are a couple of pictures, one without the vacuvin stopper so you can see the bung and one with the stopper installed. It is a bit of a bugger to get it on though but works well.

Travis, As someone who lives where you are moving you will find out all about sudden pressure and weather changes...welcome to Calgary! The shop that has the best reputaion and 60% of the wine making awards in the province recomends a Vacuvin systems, slipped over a silicone bung.They came...

Hi Tom, What was your ratio for the backsweetening? Also, do you think that over time the yeast would continue to eat into the sweetness level or over carbonate? I was thinking that once carbonated it may be prudent to pop them in the freezer upright, pull the corks and the yeast and then...

I have a Lodi cab sav in secondary, destined as red #4 through the barrel and a Mosel valley gerwurtztraminer at the same stage. Check back in year for results...no barrel for the white of course.

@redbotany looked for a thread on the carbonation method you mention, but I couldn't locate it...can you assist please and, brilliant idea BTW!

My wine making partner and I ordered a 23l, shipped to Calgary AB (along with a few accessories) for about $50 via Morewinemaking.com. Most surprisingly Fedex was cheaper than USPS and no customs duties. Give it a try. Scott

Thanks Mike Scott

Hi all, Unless I missed it, how long does it seem to take for the barrel to become neutral? I just started my first barrel fermentation, a CC chardonay, of which I will do a second as well. Thanks

Hi just wondering how much dextrose you added? Did you mix it with water first or just incorporate it into the primary? I have 3 kits to make this fall so will be experimenting with at least one of them.