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I drove past a place daily and watched a guy replace the roof on his house with commercial 2x4 trusses spaced 6’ on center. Then he installed purlins that he salvaged from pallet lumber (variably spaced depending on how big the pallet plywood pieces were) and Topped it with shingles. It’s...

Mmmmmmm. Slight chemical aftertaste!

DOUBLE 2x4’s! Looks like they went all out! When they tear apart my house they will be asking why this guy used double 2x8 headers on a non-load bearing wall… because I always overbuild everything.

Welcome. This is a great place for winemaking info and support.

Good luck with your wine and welcome to WMT. Regardless of the outcome for these wines, it sounds like you have at least some of the equipment… don’t let it go to waste. Winemaking is a fun and rewarding hobby!

Welcome Gary

If all else fails keep it topped up in bulk and blend it with next years concord. Just make sure the SG is lower next year and ferment it dry. Or label it a desert wine and tell everyone you meant to do that!

I’m just finding out myself that yeast selection can make a huge difference in a wine. There is no wrong (unless you’re using bread yeast) just different taste. As my vineyard starts producing I intend to do a lot of yeast trials.

Welcome. Next time post your “recipe” in advance for some expert feedback. I use the quotations because it’s really a collection of ingredients and your process. The books post recipes because it’s easy for beginners but you soon learn that every wine is different.

Just fill your “waiting” with making more wine.🙂 I also seldom make a batch smaller than 3 gallons. It’s the same amount of “work” as one… or five.

Welcome. What kind of wine are you making?

Yesterday I plastered the bedroom ceiling and today I did two walls and finished the walk-in closet. My plaster game is definitely improving. It looks a little blotchy because it’s still drying.

One of my first wines (2020) was a wild grape wine. I’m sure most of you would think it ok at best but for the entire fermentation I had little hope it would be drinkable. After more than a year in bulk it had improved to OK. A year in the bottle and it was getting good . Now three years later...

No… how many volts!

If you have ever had soft shell crawfish there is not much difference. Still I would have a hard time getting past the”bugs” thing… it’s purely cultural.

I had a similar experience with the blue two piece grow tubes. The few weeds were easy to remove. The tubes are very easy to remove at years end by cutting the zip ties and slicing the plastic sleeve open.

Excuse my ignorance but to what does “vertically “ refer to in a tasting?

So how is this different from a “second run” wine… other than light carbonation?

Welcome. It’s a fun and fascinating hobby for sure.

What do you mean? Controlling suckers, or are you going to try and rehab some vines? Those are some huge vines. I seem to remember you didn’t plant them. Any idea how old they are?