Search results

I have about 90 gallons of Syrah I'm letting age. It's in Stainless right now with some oak slates and about a pound of hungarian cubes suspended in it. I tasted it yesterday and was fairly good except it needed something. I think it's lacking structure, the taste stays with me for a very...

Do you still have your wine making equipment? Would you be willing to sell some of it separately? Thanks

I crushed chardonnay Aug 26th. It has been in carboys the entire time. I've racked it a couple of times and now have it outside in the cold for stabilization. Now I want to bring it back inside in a couple of weeks and rack it one more time after it warms to room temp, say 55 degrees, garage...

Ok, Here I go. After pressing our red grapes last fall I tried to make Piquette, or sugar wine. I happen to have 3 carboys of this stuff . I checked the PH which was a little low, 2.7, then added some potassium carbonate to raise PH-lower acid. Now we have some cold weather here in the NW...

No purist here. Just found a good deal on wine bottles and both types are available. I have red wine blends to be bottled. I'm thinking both will work

Anybody know the difference between bordeaux and burgundy wine bottles? I'm going to bottle some red wine and have seen both for sale. It's the color I'm after. I don't think wine cares what shape the bottle is.

Well we just pressed today. Out of both musts, we got about 42-45 gallons of wine. There is quite bit of sediment involved so I'm thinking we'll lose about a carboy per batch of musts. With 55 gallons of cab franc and 75 gallons of cab S must, we still got pretty close to the same amount...

Yea, I still don't know what happened. We have a lot more cab s must than cab franc. Only 18lbs difference. Well I'll maybe figure it out after I press. Right now though, fermenting is going great and have added Malolactic bacteria in the last two days after checking the free SO2. Must is...

I have two types of grapes. 500 lbs of cab sauvignon and 518 lbs of cab franc. When we crushed this we came up with 55 gallons of cab franc must and 75 gallons of cab sauvignon must. Why the difference? It doesn't make sense to me. We had less weight of the cab s than the cab franc...

Yes, When I decide to fill the barrel, I'll have to use both wines to fill. I checked MLF yesterday and the Syrah isn't done. So I'm going to wait a few more days then check again.

Thanks folks. I am waiting a few more days before I do decide. The Syrah has been on MLF for about 3-4 weeks and does look like it is slowing. On the Chrom drip test the Merlot showed complete, but I will test both to see where they are at. I'm getting my barrel ready now, i.e., soaking and...

I have two wines. One is a merlot which I put through MLF. One test said it was finished. I'm still seeing tiny bubbles thought to be MLF. I have a second wine, Syrah, that is going through MLF. I just purchased a oak barrel and want to lend both wines. Can I blend the two, even if one is...

Tell your husband to get a life. Do what you like. I'm working on 1300 lbs of grapes and buying another 1000 lbs in a week. My wife doesn't say a word. Go for it. It's a blast and enjoy your rewards. Oh yea, Barefoot is terrible.

Ok Thanks, I'll add the bacteria at around the 5 degree range then Ill rack off the gross lees in a couple days. I've already added the bacteria to my merlot after fermentation started. It looks very good. Also added opt red just after the crush and the must has a deep red color. The grape...

new here Sorry, Clicked on the wrong heading. Oh well, I might as well introduce myself. I've been making wine for a few years but out of kits. This year I went and bought some grapes at a vineyard and now I'm making wine. Although I have been doing a lot of reading I still have some...

Hi all, I'm fermenting 6 gallons each of Chardonnay and viognier. I am going to add malactic bacteria but just not sure when. I'm thinking around 5 degree brix but do I rack the wines off of the lees in the primary fermenter or should I just add the bacteria without any racking? Right now the...

Hi all, I'm fermenting 6 gallons each of Chardonnay and viognier. I am going to add malactic bacteria but just not sure when. I'm thinking around 5 degree brix but do I rack the wines off of the lees in the primary fermenter or should I just add the bacteria without any racking? Right now...