Search results

I bottled my Viognier last week. I sterilized the bottles with starsan . Used a counter pressure bottle filler purging the bottles with argon before filling. The wine has the same great taste but lost its straw yellow color. Help!

Story behind the label is some friends and I harvested on a hot morning. The bees were nesting in the ripe grape clusters. Out of the three of us who harvested 10 bee stings were received. Ain’t that a [emoji219]-itch! Thoughts?

I got a surprise in the mail found out my Zin that took a double gold at the Sonoma County harvest fair also got gold in my first international wine competition. Woot!

I pressed 1000lbs of Zin the barrel is 5 inches from being full is it safe to use distilled water or should I just grabe some jugs of Zin for topping.

I found out my 2014 Viognier took a gold medal at the amateur wine competition. I only made 2.5 cases of it now friends and family want a bottle. I wish I made more.

Today I will be harvesting 100lbs of Sonoma Valley Viognier. I was hoping for 24-25 brix but after a few hot days the grapes jumped to 27 brix. I was planning on using qa23 yeast strain but wondering if I should use a different yeast due to the brix. Also do I add water or just let nature take...

When Sulfiting crushed grape must do I add potassium metabisulfite by volume of grape must or by calculate volume of wine?