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I was given a question about whether there is a theoretical advantage of titrating the TA sample to a pH of 8.2, or using the old world method of titrating to 7.0. My thoughts are that the titration is at the equivalent point near 7.0 (weak acid/weak base), so using phenolphthalein would be a...

A fun question and looking for thoughts on a blend. I have 4 gallons of Cab Sauvignon from my vineyard this year - the grapes were good, but didn't produce a lot. I need my 3 gallon and 1 gallon carboys back and I have a couple of empty 5s. I normally ferment -> age -> blend, but this year I...

Picked some great Grenache this weekend, and the guy still has a lot left. Grenache was at 25 brix, not sure about the others. The Charbono looks great. The Cinsault needs to be picked soon. You can text him if interested: Ken (209) 481-9699.

Is this mycoderma? This is a peach wine fermented in July that has recently developed a white film on top. I added SO2 at 50ppm at the primary, then added 20ppm at the first rack. It has been stable for 2 months and then started developing this one week ago. I did a rack and return and added...

I picked 160 lbs of Sauvignon Blanc this weekend. The harvest is a bit late. The Brix came in at 27. The grapes were on the "done" side, but were from a good, clean vineyard and the fruit looked really good. Got everything crushed and pressed in a couple hours and checked the pH - 4.1. I...

Hi All, Does anyone know of anyone selling white wine grapes in Northern California in 2022? If I can be picky I am looking for Viognier or Pinot Gris, but am open to what is available. I use Cal Wine Broker for reds, but last year he only offered one pick of Chardonnay and I picked red on the...

This is my first post and am seeking advice from the wisdom of all on this site. I picked 100 pounds of Mourvèdre yesterday and it is only at 20 brix. pH is 3.77. I can’t test the TA until my NAOH gets here on Tuesday. I tested before picking and my sachrometer didn’t lie. I should have walked...