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I always had a problem with the dry edges and wet center of the pressed cake. Then I discovered rice hulls and I am amazed at how well they work. Sprinkle the hulls in while filling the basket and you get a nice even press with no explosions and a solid cake every time. Rice hulls are only...

What was that Chris? A coyote?

Congrats

I always wait until fermentation is complete and I have racked off the gross lees before adding malo. Never had a problem.

Congrats. You really know what your doing. I hope you win the Gold.

My father's side was from Avelino where Tony Soprano was from. I started helping my grandfather make wine 50 years ago. His blend was mixed black, Alicante, Carignan or Zin and always 1 box of white Muscat. I still make a barrel of that every year. We call it the Old School Italian blend...

What did you use to seal the heads? I've recouped a couple french a few years ago and they are still in use.

Thanks. Nice set up. Where in North Jersey?

I make my wine in a converted Carriage House. We have a small club of about anywhere from 20 to 24 people here in NJ that make wine as a good for personal consumption. Here is an article that the Edible Jersey Magazine just did which featured us. May your glass always be half full...

Happy to report that I'm now certified by Rutgers in Wine and Grape Science. My new friend Patrick (see last post) was my classmate. Just finished my last bottling and almost time to start the next vintage.

I have applied to the brand new Rutgers grape and wine certificate program. I’m hoping they have some contacts.

Starting a small 2 acre vineyard in northern New Jersey and seeking someone to consult with for rootstock selection and trellis system design. I've been making wine for 50 years but don't know how to grow a grape. LOL

I saw the pm. I have to upload some photos of the plate filter the next time

Beautiful!!!

I'm in northern New Jersey near the GWB and have a 10 plate filter I could sell. I switched to a cartridge filter system. I also have a dozen or more carboys and some demijohns for sale.

Thanks for giving me some direction.

Starting a small vineyard (2+ Acres). Need a consultant to assist with trellis design, rootstock selection, soil analysis etc.

Hi, I'm looking to start a small vineyard of about 2 acres. Can anyone refer me to a consultant that can help design a trellis system and advice on rootstock selection. This is in northern New Jersey.

Outside will work when you have a constant temp at or slightly below 32F. But it is unpredictable and when weather drops below 20F your wine turns into a slushy. With a used freezer and an inkbird set at 25F I can cold stabilize in 3-5 days.

I have cold stabilized 50-60 gallons of whites and rose' at a time using both chest freezers and stand up freezers. You can buy a used freezer for a couple hundred bucks. To use a chest freezer you would need some plastic tanks that fit the inside dimensions of the freezer. These plastic...