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Thanks for the info - never heard of it.

never heard of pinstripes.... can you tell me more...

you might be pleasantly surprised at how it turns out without all of the alcohol...

really nice place, nice name and love the symbolic gestures.

wow - nice!

less means 'Moore'!

I 2nd the longer ones! that is all i ever use - I do like the disc sided corks as opposed to the agglomerated ones.

I did score with Demi yesterday and she did have nice equipment! (sorry - could not pass that one up...) [just a joke people...]

I am from WNY and have had gigs in Erie so i know the area.

How many vines do you have? The two stage approach works the best for me - tried it all one year in the spring and it was taxing on me and the back and the arthritis.

The last few years i go in in the depth of winter - say january - even though it is cold and my fingers have been frostbitten for years so it is tough... but i go in and rough prune - cut back to maybe 5 buds or 6 buds. clean up the bulk of the mess and then when spring hits i can go back in...

I have used both the lalvine ec-1118 and the red star premier cuvee. I had an issue 1 time with a lalvin that would not start fermentation. The company was very slow about getting back to me and eventually - sent me a couple of replacement packages of yeast about a month later - big deal. I...

Welcome - I am in Northern Middle TN.

That's why I waited too - Originally he was not able to ship to me.

I opened a bottle of the Leon Millot on Sunday and it was very nice. Have another millot and a Marquette on my rack waiting.

Ok - I do not know the blog but that is fine. i was just curious. I will leave it at that!

I am curious too - had an issue recently with one of them.

I had to reread this again... it has only been 2 months and you are bottling? I would say that you should have added K-meta earlier and i would rack it at least 2 times maybe yet over a period of a few months as needed. You probably should cold stabilize too. also - again - sounds like there...

that is why i asked what I asked.

what yeast did you use? I have heard a certain yeast that does produce 'foam' as opposed to naturally fermenting and having a cap there. with a cap you do see the grape skins and remnants along with some fermentation foam but not just thick foam from my experience, at least.