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Worth a shot :) I've heard great things about it. Also, I dropped my poorly functioning PH-pen, the $20 one from Amazon. I dropped it under my boot, like, three or four times.

Well this is awkward. I crushed and destemmed a crate of Sangiovese (36 lbs.) yesterday. Brix around 21-22 (was to be measured again this morning). Added ice pack and left outside for cold soak. Brix this morning? 16-ish... The ice pack (all water) leaked... About 2 cups (f@-#&$@-!!). Added...

Had no idea how to title this question... I enjoy making the reds from must, we have a decent supplier in Montreal. However, would love to increase the body and concentration in reds, especially Cabernet Sauvignon, Syrah, and co. I'm thinking of getting a a good kit (WE Eclipse seem...

So my first batch of Chardonnay was coming along magnificently (as magnificently as a first batch can go, I suppose) and was bottled after a bit of time with some toasted oak staves. Filtered, stirred (like a champ), bottled, enjoyed... then, 3 to 4 months after bottling, a bottle smelled and...

Started my Barolo 45 days ago, want to have some. I know it's not ready, won't be bottled until October or November (carboy aging with oak staves until then), but still. Even then, it should wait a year in the bottle. But still... And now, I REALLY don't feel inclined to pay full price...

Hi, New to winemaking - and to this lovely forum, which has already helped me find many answers and ideas. I am trying to find input about lees-stirring for reds. My hypothesis is that applying this technique should develop body and mouthfeel, though there seems to be a tannin, fruit and...