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A profile of an amateur winemaking club. I'd like to hear about yours as well. https://winemakermag.com/beyond-the-basement/blogger/listings/jeff-anderson

Guildsomm No. They're winemakers. I thought the topic was too obscure for Simms but I'm glad they made it.

Brett I liked it too. I split the distance and sometimes wait a couple of days to inoculate, thinking the native yeast has something to offer.

Before you make a decision about whether or not to use commercial yeast, you should listen to this podcast: https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/all-about-yeast Hint: The first yeast to interact with your grapes isn't the one you want!

Argentine Malbec with skins

Agreement That's been my experience. By the time the acid drops on Frontenac, the Brix can be 27 or more.

I'd be interested in hearing your experiences with grapes from the University of Minnesota like Marquette, LaCrescent and Frontenac.

I have been making wine for a long time and keep losing the angled metal tabs that allow my #25 wine press to ratchet. I'm pretty sure I'm hiding them on myself. Every few years, I have to buy new ones. How does anyone else deal with this problem?

Upstate New York I plan to join the American Wine Society in January and pull together a chapter in the Capital Region of New York. There might be chapters around that would welcome you.

Contest I would like to know if you were successful in scheduling a certification class. they are reight in my neighborhood. While waiting for the next Winemaker Magazine International event, which I have entered for the last two years, there is a big competition in Indiana that you can aim...