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Heading to Italy for 30 days of pizza and wine. Planned stops are, in order, Naples, Sardinia, Rome, Tuscany, Cinque Terre, Bologna. For those who have been, do you have any favorites we might want to try? Especially wineries or vineyards?

My 2021 cab has been in carboys for a little over a year and is developing a slight sulfur smell. I used Avante yeast, didn't have any ferment issues, but now it's there. It doesn't taste off, just the smell. What would cause it at this stage? I know I should splash rack, sulfite, and I do have...

I walked by a winery in downtown Seattle yesterday and saw people in bins stomping grapes. I've lived here 10 years, been to dozens of wineries. I did not know this was still a thing!

Making my first rose from saignee process, trying to understand what additions/nutrients are beneficial. I have a basic understanding of what to use in reds, but what from this list would you use for rose and at what stage? Lallzyme Goferm Opti-white Fermaid O Fermaid K

I started a MV Rose, pitched yeast 3 days ago using a starter, EC1118 with sugar and Goferm. The starter wasn't very active after 36 hours but I dumped it in anyway. OG was 1.086. There is slight foam on top but after 3 days the hydrometer has barely moved if at all. My room is 68 degrees. I...

I got 4 buckets of red from WGD, 3 different varietals. After 10 months of bulk aging in 4 different vessels they are all tasting quite harsh. Sour and bitter. Most recent sample is a blend, pH 3.7, TA 6. I know the stock answer is "give it time", but so far time has not been kind. There's no...

I bought a Herculometer as an unbreakable backup, decided to test it beside my glass hydrometer, got a 1.5 brix difference. Both calibrated in water at zero. So I called the vendor and they sent me a new one, different from both the others. This one calibrated at +1 brix. I don't currently have...

50 gallons cab sauv fermented slow and steady in a 66 degree room. After 2 weeks, at 1.004 I pressed into 7 caboys of various sizes, expecting ferment to finish in carboys. 4 carboys of free run with heavy lees are chugging away. 3 carboys of pressed wine, lighter on the lees, are showing no...

Last year I made a blackberry port. I started with 14% ABV wine and brought it up to 18% with cognac. It is delicious. This year I decided to keep step feeding sugar until I reached 19% (if I measured right). My question is, How much flavor is imparted by the spirit? I plan to experiment a bit...

This is the first time I ever used a crusher. It seems to me I'm getting a lot of stems (cab sauv). Is this standard? Is my crusher not working well? Do these need to be picked out? Thanks in advance for your recommendations.

Picking up CS next week. Vineyard data shows Brix 25.1, Acid 0.46, pH 3.26. If my readings are similar, is it possible to raise both? If not, what would be your focus?

Is this done? I'm new to this. Are those tails at the top significant?

I have a batch in carboy at .996, not sure if it's done but its developing a slight rotten egg sulfur smell. I have Reduless and Noblesse on hand but never used either. Would you use them in skeeter pee? If so, would you treat it immediately? Or is there a chance that splash racking will take...

Any thoughts on this product? Looked like a good deal to me so I went to pre-order one of each. Got 2 out of 3 since the Super Tuscan was already sold out. Wine Making - Wine Kits - Finer Wine Kits - Label Peelers

I picked up 4 pails from WineGrapesDirect, CS, CF and 2 Merlot. Merlot is fermenting quite slowly. Used BDX in all musts. Room temp is 72. Starting SG and @5 days: CS: 1.106-1.028 CF: 1.106-1.022 M: 1.107=1.083 Would you add more yeast? I have EC1118 on hand.

I wish I would have discovered this forum long ago. My life would be much better. My first kit was a Master Vintner Sommelier Select. I figured making a good investment would yield foolproof results. I got fooled. I followed instructions perfectly (I see now that was my first mistake) right...