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I recently visited a winery and they what they call a Black Spanish “Legacy” wine they started years ago. They will draw off a third of it or so from the barrel, and replace it each year. It started as a tart wine, but gets better each year.

I just tweaked a 1 yr blackberry port style with an Eldeberry wine I made. It didn’t take much to enrich it. The two pair well imho and will be amazing if you have patience. I made a gallon of strong Eldeberry wine and my ratio was 1.5 cups of that wine to 4.5 gallon of blackberry. Then, a...

I bottled the FWK Sauv Blanc this week. It is fantastic on the nose and smooth as butter on the palate, by the taste, it is the best I’ve made. Looking forward into its development in the bottle.

I just racked mine also. Thanks for the photos of Hope!

I’m on day 14 and I have a gray Sauv Blanc. It’s not as dark as it was when started, but appears to be getting lighter. I have not tasted it. I pray the science is correct😎👍🏼

I fill my fermenter with 1/2-1 gallon of hot water, stir up a whirlpool, then sprinkle it in as I’m spinning. It works well for me, getting the granules to hydrate seperately

I buy mine from a local brew store or Frontier Co-op on line

My fave is an eldeberry raisin port style. a pinch of dark cocoa powder. Lightly Oaked. e&j brandy to fortify. nice by the outdoor firepit

The goo is why I “stick” to dried elderberries now

This is my fifth, a Tavoli Sauvignon Blanc. My first sauvignon blanc was in that batch that were dark. I still have several bottles of it and it looks like dark honey mead. It tastes fine. But I see their remedy in this kit. They’re adding a black carbon pack that you add to the fermentation...

Same here in SE Texas. I currently have 40 vines of Lenoir, and 25 of BdB. Lost a few in the 13° freeze event last year.

Look up the Blanc du Bois grape. It was developed there and is grown on the Gulf coast and inland regions. It resists Pierces Disease, but needs a fungal spray program. I grow em here in Southeast Texas

That sounds great. Yes I mean PET. About half of my plastic carboys are Better Bottles, the others a slick straight sided bottle. They tend to wiggle some. I like the rigidity of the BB and will be upgrading the others slowly. Do you see a reduction in clarity over time?

I own about 20 plastic carboys ranging from 3,5, and 6 gallons, and about 10 in glass of 3,5,and 6 gallons. I’ve accumulated them over the last 12 years How have y’all fared with plastic carboys, and their lifespan. I would assume glass would last the longest as long as you’re careful handling...

I have not used the vacuum process, but have learned patience with racking and aging with time. And I’m finally at a point where can sustain on what I make and not have to buy as much. It does seem to be a “medieval” application. Thanks for the info on both sides of this 🍷

Amen Joe!

You may try googling the Texas Wine and Grape Growers association. Dig around there website for the classified section. There are some East Texas vineyards that will sell in bulk. Some you pick what you need.

I’ve never tried sur lie aging before, other than twice in the past I’ve not racked the secondary for a couple months, but you’ve got me curious. I’ll be starting another Temp based port, and may split it, racking one, sur lie and battonage for the other. I think too I’ll order a Chardonnay and...

By the third rack there will be only a fine dusting to contend with, or just carefully bottle. I usually bottle the first two and last two with screw caps for samplers. There are times when the lees from the addition of dark cocoa powder or elderberries will give me fits.

Thank you for sharing