Search results

Any guesses as to when the AWS amateur competition results will be posted somewhere? I haven’t done this competition in a few years, can’t even remember where to look…

Hi, all - As an off-shoot of the sour cherry wine from earlier this summer, I pulled enough wine to fortify into a port. Bottled yesterday, and finished today. Finished at 1.020 and 22% abv. I'm really happy with how it turned out, but definitely needs some time to integrate. Would have...

Finally! The sour cherry is bottled and finished! Has been a lot slower than I'd anticipated, but I'm happy with the outcome. Will let things sit for a couple weeks, then try it out on the deck!

Hi all - Planning out my year and thinking of making sémillon from South African juice. Anything special to note when I cypher out a procedure? Tips/suggestions? Thanks!

Hi all - I was pondering a rose this season, specifically from California Grenache fruit. I'm reading that it can be, depending on variety of Grenache, difficult to get color from these grapes. This would be my first rose - is this not a good variety to start with? I was guessing for a few...

Hi all - I have about 3 gallons of prickly pear juice in the freezer, waiting to become wine. I'm gearing up to process it and was hoping for some input on specifics. I know Jack had a recipe, but I haven't had much luck with his plans. I'mma thaw it and will boil it ~30 minutes in my...

Hi all - Last fall, I bought a press as a winter project (no, it's still not done...). With it came a Budde & Westermann Iron Corking Machine: Budde & Westermann Corker by Scott, on Flickr Budde & Westermann Corker by Scott, on Flickr There was some interest on the above thread...

After seemingly a lot longer than should have been, I got the Chilean Syrah, Carmenere, and blend bottled a few days ago. Capsuled and labeled today. 2020 Chilean Syrah by Scott, on Flickr 2020 Chilean Carmenere by Scott, on Flickr 2020 Apricus by Scott, on Flickr The blend (Apricus) is...

Hi all - So the berry/dragon fruit wine I've been working on, which has had sulfide issues since the second racking (but that I seem to be on the good side of now) was ready for sweetening this week. Wine was totally clear in the carboy. Racked to a bucket (about 6 gallons total), added in 3...

Hi all - I have a batch of berry/dragon fruit going right now. Fermentation was uneventful. If anything, it was perfect for this - used K1-V1116, the ferment was cool, two additions of Fermaid-O. Fermented to dryness with lots of nice, fruity aromas. Sulfited when racked. Dropped a lot of...

Hi all - I'm planning a batch of rosé this spring with Chilean grapes. This will be my first go with grapes, and I can't get my head around sizing equipment. For 100-115 pounds of grapes, how much primary fermenter space will I need? Is there a rule of thumb for sizing these things? Thanks!

Hi all - I have a batch of berry/dragon fruit wine going. Have been battling H2S issues since second racking. Have sulifited it heavy, degassed, hit it with Reduless, fined, racked over and over. I think I'm on the good side of this now - no detectable sulfide coming off it. At last racking...

Hi all - Stupid question. I'm planning out my spring, and want to make a white. I'm looking at my usual local sources of Chilean grapes and juice, and it seems they only list reds as grapes available. Is this universal? Are Chilean whites only available as buckets? Thanks.

Hi all - I want a basket press. And I want a project. Seems like a good opportunity to combine the two. I've been trolling FB Marketplace for older presses, which come up with surprising regularity. I found this, fairly local: It's a Modern Machine & Tool press (also being sold with a...

Hi all - Was browsing the aisles at Costco this weekend and they apparently carry frozen chunk dragonfruit (!!!). The only time I've ever eaten fresh dragonfruit it was, well, disappointing. Don't know if it's typical, if what I had was unripe, under ripe, bad. My first inclination is to...

Hi all - I have Chilean syrah and carmenere in process. Inoculated both with Wyeast 4007 on 5/21/20. They've been held at between 78F and maybe 85F (uncontrolled garage temps). Both fermented along strongly for many weeks. Both have been idle for probably a month minimum. Picked up a...

Hi all - I've searched and can't find an answer: I want to bottle some upcoming wines with Novatwist caps, and they require 30mm screw-top (30X60BVS/BVP) finish bottles. My usual sources are all 28mm. Anyone have any sources for the oddball size? Thanks! Scott

Hi all - I ended up buying Super Jet filters when I meant to order Mini Jet filters, so I have two 3-packs of #3/Fine filters. Free for postage. I have no use for them, figured someone here might. They'll go in either a smallish box or a padded envelope. Thanks, Scott

Hi all - So I've got this '18 sauv blanc from Washington State juice. Nothing remarkable about the winemaking, but was a little hazy before bottling. I ran it through a #2 filter on the Mini Jet and it looked brilliant. Bottled, laid up. A few months after bottling it got hazy and...

Hi All - I know this can be done, and I'm vaguely clear on the steps, but need a bit more definition before I try this. I just racked 6 gallons of blueberry wine, which fermented to 0.990, and would like to take a couple gallons and fortify to a port. This was made with the frozen wild...