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So I have about 8 batches of AG reds under my belt at this point and have found that the wines I did a 3-4 day cold soak have the best color so really like this (I also add enzymes). Problem is I am now doubling my batch size so no longer have cooler space for all of my must. I was thinking that...

So, when I started making kit wine in 2016 I read about the importance of cellaring so I built a temperature controlled cellar, and kept it at 55F. After a few years I pulled a few bottles to see what the difference would be after a few more years without the controlled temp. These pulled...

Are there many people using these? I was using them to store some top up wine and noticed that although there is clearly a good seal on the jug that the wine seems oxidized. This has now happened 2x so losing confidence in storing wine with these for any length of time. In this case, the jugs...

So I’m on about my 5th press and I know that you are supposed to keep tasting for a harsher bitterness as the cue to stop but not sure I have the palate to pick that up. Is it really subtle or am I just not pressing enough? I typically make 3 lug batches and average about 6-7 gal free pour and...

So I have been using natural corks for years with no trouble but decided to try Nomacorcs. Bottled today and noticed that they seemed a bit shorter and also went in with less resistance. Then I noticed that a few of the corks started popping back out a bit as soon as I pulled them out. Tried...

Friendly reminder that grapes are highly toxic to dogs. I forgot about this and my 12 week old pup got Into some after I washed out my crusher. Long story short I’ve been at the vet ER for about 3hrs now... Think he will be ok but it’s been pretty scary. Please keep this little guy in your...

So, after a delay of a few weeks on my Lanza Cab clone 169 the grapes finally came in. I was told the delay was due to not enough migrant workers to pick the grapes so they sat on the vine longer than expected. I crushed today and here are my numbers (measured 2x) with a freshly calibrated pH...

My order of some 169 clone Cab has been delayed several times and finally might be here this week. I am not sure if the delay is just because the grapes weren’t ready or if the fires out west have prevented harvesting. Anyone else have an order or hear any specific reason for the delays?

Looking to make a Cab this fall and trying to decide between the 3 options that are available: Lanza Cab Sav Lanza Cab Sav Clone 15 Lanza Cab Sav 169 These range from $85-$97 a lug and I think that they will also carry a “Lodi Cab” that is about $68 per lug which I did last year. I’m curious...

This is getting pretty frustrating that the numbers look pretty good preferment and then swing wildly during fermentation and MLF. My Chilean Syrah started on 5/13 has changed as follows: pH: 3.52 ->3.23 TA: 0.42 -> 0.79 I had a hell of a time reducing acid on my Chilean Merlot from last year...

So I have a cellar that I keep at about 60F which I use for bulk aging carboys for about 12-18 months before bottling. I also use the AIO vacuum pump which I use to rack the wine 2-4 times over this period. Given that I am bulk aging for over a year and also vacuum racking I don’t feel like I...

Interesting read at the 6 month mark on an experiment between the two vessels: https://www.techniquesinhomewinemaking.com/blog/6-month-progress-report-on-my-comparative-study-on-the-evolution-of-wine-aged-in-a-flextank-vs-a-second-year-oak-barrel/

I’ve been wanting to try splitting a batch of the same must and fermenting it on 2 different yeasts so I did it this spring with my Chilean Syrah. I split the must 50/50 and one got BM4x4 while the other got RC212. Both of the fermentation’s were pretty similar in terms of temp and time. Before...

Curious if many people have tried this? I’m looking to try to increase extraction of color and flavor from a Syrah and will be working with a batch small enough where I can easily control temp to keep it where I want it for however long I want to. Questions that I’ve been mulling over: 1) How...

Came across this video of a commercial winemaker who doesn’t top up barrels for ~18 months. Says that a good seal can be maintained by keeping the bung at the 2 o’clock position and will result in a vacuum so no need to top up to displace air. He says that the process of topping up itself...

Last year I made about 7g of Chilean Merlot. This year I wanted to try something different like a Malbec, Carménère or Syrah but can’t decide. Was thinking that maybe instead I could try a blend which is typically harder to do at my scale but at 18# crates I have more options. Maybe mix in some...

So my RJS Amarone Classico arrived, double boxed. I took it out of the first box, stripped the plastic covering off the top and sides and down to the bottom, then went to lift the box off the rest using the cutout handles near the top of the box. I suppose you can tell by the title what happens...

Looking to make a red. Previously made the Australian Cab, Super Tuscan and the Amarone Classico. The latter 2 have been my favorites so was thinking of redoing one of them. However, open to suggestions if anyone thinks any of the others that I haven’t yet tried are any better?

Just bought this as it seems to be recommended on this site quite a bit. I noticed that the electrode cover is very difficult to remove and after using added some 4.01 buffer solution (don’t yet have storage solution) to the protective cover and tried to put it back on but it doesn’t want to go...

So have a few wines that are already oaked ready to bottle but considering getting a barrel and thinking about holding them in carboys for another year until the barrel is neutral. As long at the carboys are topped up and receive periodic kmeta is there any reason they can’t wait in the carboy...