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Uncle and grandfather used to clean their barrels with water, let drip air dry for a day, then add 1 gallon of cheap bourbon and cork . The alcohol would keep the barrel hydrated and sanitized. When it was time to fill with wine, drained the bourbon and frip dry for a few hours. I can still...

Works perfectly. Located North New Jersey.

Some of the best red blends I made, using premium grape, were in the pH 3.5-3.7 range. Like Sour-grapes said, I think your perfect and on the money.

I read in an older post that champagne yeast has a higher ABV tolerance and has been used to push a stuck fermentation to completion. Not a bad idea to have a package in inventory as an insurance policy in the event

3 years ago I made the switch over to Rennaisance Avante/Andante for all red blends and have never looked back to using Scott or the dreaded Red Pasteur (personal opinion of course). Although I've had very good success using BM45 or BM4x4 in the past, Renaissance has proven to be much better...

Was the Sangiovese from grapes or a kit? It could benefit from aging on the lees for a few weeks to help build body and mouthfeel.

If you happen to live in NJ, I'll gladly give you a few 5 gal glass carboys

Spot on distancerunner! I took my 1st try to make grandpa's blend this year using juice and it's a beautiful ruby red, just like I remember it. We'll see if the tastes is close on 11/11 (St. Martino Day, when the must 'magically' turns to wine)! .....Like Italians actually need an excuse to...

My grandpa's wine blend from 1956 - 1986, back in the ironbound section of Newark, NJ was 12 boxes Muscato (42lb/box) and 4 boxes Alicante (36lb/box). Wine grapes sold by a guy named "Chief" on South Street. Adjusting for box weights, the blend would be roughly 78% Muscato 22% Alicante. Boy...

We've been making Opus One style blend using MLP premium grapes over the past few years and really enjoy it; Cabernet Sav. ~78% Merlot ~8% Petit Verdot ~4% Cabernet Franc ~8% Malbec ~2%

It's very simple, Great quality juice = great wine. The hard part is finding the kit with great juice. A few years ago I was searching this forum extensively for a great Chardonnay kit that had excellent body, buttery notes and premium taste. Following the successes and recommendations from...

One of the best purchases I made when it comes to wine making. Best method for controlling air, fill speed when bottling solo. Also, my back muscles thank you as I no longer need to lift carboys, demijons in place to enact gravity. This with a cheap Harbor Freight vac pump are worth their...

I'll throw in a bottle of Cab Franc blend (Verite Desire) made from Paso Robles and MLP grapes!

I purchased 2 new 15 gallon flex tanks 2 years ago and only used one time. I no longer use them as I prefer to do winemaking in demijon and barrels. If you are driving through north Jersey (Parsippany area) and intereste in buying them, take them both for $150.

NorCal - My crystal ball tells me you will be managing the entire acre next year followed by buying the vineyard outright! Awesome job and jeep the posts/pics coming in.

Perfect

Absolutely. If timing is not an issue for you, I plan to visit him after the holidays and I'll get make/model/procedure from him.

There is a local wine maker who also uses steam processing between fills for his neutral barrels. In conversations with him, purpose is 2 fold, 1-cleaning/sterilize and 2-the heat opens the pores of the wood and it aids in oaking the wine. His wine is excellent for being in neutral barrels, so...

Hi NorCal. I was reading your initial post in this thread and was wondering what type of oak stave you used in the Chardonnay that won the silver (belated congrats BTW!!!!). Was this a toasted stave, stave from a barrel etc?? I currently have a Chardonnay going from a kit and was looking into...