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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...

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...

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.

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...

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...

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...