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I have 2 30 gallon American oak barrels and some Syrah that wasn’t originally planned for this year that I’m considering putting in my American oak barrels and I was wondering if anyone had any recommendations for how long I can leave Syrah in new American oak barrels without oaking the hell...

I apologize for not having any photos right now will update with some tomorrow but I noticed that about 20 cab vines in my vineyard have circular red dots all over the majority of there leaves and the leaves have red veins and a pale sort of yellowish color they are also dropping a lot of leaves...

I noticed some mold on bottles in one of my wine fridges last week and I’m not sure what kind of mold it is but I cleaned out the fridge and cleaned and sanitized the bottles and the mold has come back again and I don’t know what to do about it I am seeking advice for how to hopefully eradicate...

I wanted to get a little feedback because I have a bit of an issue, I harvested some Zinfandel grapes and cold soaked them for 2 days and just ran the numbers, brix is 26.5, ph tested with a meter and strips is 3.7-3.8 but using a acid titration kit from the local wine shop I’m getting...