Search results

I've got a bottle of Old Rip Van Winkle 10 year I'm looking to sell and was wondering if anyone had any recommendations of a broker or other avenue that they've used in the past.

For those of you who use or have used Enoferm Alpha, what’s your protocol for rehydration and nutrients? I’ve always used Opti-malo and Acti-ml, however today reading through the Lallemand technical data sheet they recommended 2 inoculation options. 1) Inoculation without rehydration 2)...

My wife and I were talking about a tasting we did at Del Dotto years ago, which was all from barrels, and it got me thinking/wondering. As we all know excessive oxygen exposure after fermentation is the enemy, so how do wineries that have multiple barrel tastings on a daily basis prevent the...

Next harvest will be my third vintage making wine from grapes and after reading through countless threads from guys like @NorCal and @Johnd it seems that making the move to a barrel is crucial in producing a top quality wine, so I''m biting the bullet and planning on a 30 gal barrel for my...

Hi All, I'm currently taking the intro course for the UC Davis online winemaking program and was wondering if anyone had any experience with the program and if you'd be willing to share your thoughts/experiences...was it worth the cost, did you learn anything that you didn't already gather from...

Hi All, long time lurker, first time poster. I've searched a bit through previous threads for an answer, but seem to have only confused myself more. I'm currently making a Zinfandel from grapes and have a low pH of 3.31, but my TA is in a good spot at 6.65. The wine is acidic to the taste so I...