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Merry Christmas to all! Post your best/favorite Christmas wine photo. Here is one of my favorite wines I made with @pour750ml, Rattlesnake Snake Hills Cab Sav 2019!

So I received a general email from thebeveragepeople.com talking about extracting the most out of your grapes. They mentioned “pulverization” as an extraction technique. I have never really heard of this approach. Has anyone done this technique with good results? I would imagine that it would...

Our wine club is buying Syrah this year. I am grabbing 600 lb. I really want to try co-fermenting Viognier with Syrah this year. Does anyone know where to get 1 lug (36lb) of fresh viognier grapes? I would also take frozen must with skins. My plan is to freeze the fresh grapes until the...

So, I started a old vine zinfandel from fresh grapes back in October. ML bubbles have stopped ( probably a month ago. I think ML is complete and the spots visable are citric acid. I have another ML chromatography from a month ago that shows 2 of the zin carboys with what I think are malic spots...

I bought a 500 gm brick of Prelude yeast. I repackaged it immediately into 25g, 50g, and 100g vacuum sealed packages and have them in the refrigerator. PM me if you are interested in trying the wonderful T. delbrueckii yeast.

So I decided to clear out the Freezer and had 2 buckets of Livermore Cab Sav 2019 to ferment out. Usually, I do a cheap kit for a second run on the skins after pressing. I thought a Finer Wine Kit, their Petite Syrah Forte (petite sirah) would be a nice pairing with the cab sav skins. I...

I started a wonderful Russian River Valley Chardonnay this May from Wine Grapes Direct. I fermented out nicely, completed ML, and I have been doing Batonnage for the last few months and have really noticed a nice change in mouthfeel and the aroma is wonderful. The current pH is 3.67 and...

Has anyone used allulose to backsweeten wine? I read up a bunch on it and seems like it could be a viable option to backsweeten without sorbate or filtering. Please share your experience if you have used it. I’m pretty sure it is non-fermentable, but it is hard to find much on the topic. It is...

So we have a nice Cab Sav from Rattlesnake Hills Washington (thank you Winegrapes Direct) that has been fermenting for the past month. It started at Brix 24.1 (SG 1.1015). TA=7.1, pH 3.73 (after adjustments, original was pH=4.02 and TA=5g/L (added 1.1 g/L of tartaric acid and everything...

I am planning a split fermentation in a couple weeks and wanted to know people experience with Bravo (renaissance) yeast (another no sulfide yeast). I’m planning a cab sav starting with Biodiva (T. delbrueckii) followed by Avante in one fermentor and Biodiva followed by Bravo in another. Any...

I am very interested in trying a new yeast in a couple weeks, "Melody" by CHR Hansen. I was going to try it with a higher end chardonnay. Anyone that has experience with it, please share. I like the fact it has T. delbrueckii, and L. thermotolerans, in addition to S. cerevisiae. I bought a...