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I started two new batches frompressed skins from the crush of '10.The Cab I think is fine.Once skins were thawed, pinched yeast next day. The Merlot sat for about 4 days in waterwhile I was trying to get the SG up. It is cooking along just fine and smells pretty good. Anyway to tell if the long...

Well finally getting stated this weekend. Will be moving some mechanical and start some framing.Winemaking area will be first to complete so I can get things moved over. Spaced is limited, so 40 or so cases of wine bottles may have to remain in the garage cabinets.Far left will be for a barrel...

A couple of Equipment issues came up this weekend while bottling. 1).2 of the nipples that I use on mydouble blast bottle washer stopped working. I see that George sells the replacement nozzles. Is this a common issue with these? Don't think I have used it more then 5 or 6 times. 2). How...

My Lodi Cab has been stabilized and bulk aging since the first of November. Racked again yesterday and took a taste, seems the acid is high. Can I adjust it now that it is stabilized?

Has anyone done a 2nd run wine from pressed skins? I just tasted a cab from this year's press, (in seconday), and wow! Very drinkable, a little thin but I would put it right up there with a VR Cab I did last year.

Anyone have a qucik way to cool fermentation temp down on 3-20 gallon fermentation vessels? Grapes are Cab, Zin, and Shiraz. Temps running 83-86

I am trying to calculate my nutrient amounts. I am doing fresh grapes roughly 120 lbs. of Cab., Shiraz, and Zin. When they ask for x number of grams per gallon of must, how would this be figured for grapes?

Last year I made a unfinshed oak Punch down tool. An "OaK X" at the bottom of a oak handle attached by a Stainless Steel Screw. Any problem with this as long as I clean and sulfite it after each use?

2 Weeks ago I used 2 Super Kleer packson 1-6.5 gal. and 1-6 gal batch of Skeeter Pee. It has yet to come close to clearing. Can I try another pack inboth?

I have made this kit twice now and both times it came out great. I have a couple of questins for mythird go around. My local guy has brought in some white grape concentrate, around 23 brix. I tasted one of the small red kits he did with the red concentrate and wow! So I thought I would try...

Anyone purchased one of these yet?

I had to vent somewhere and I thought I could get the most sympathy here where people understand what it means to lose 6 gals of a limited release kit. Until my dedicated wine room is completed I have been using my son's walk-in closet since he is away at school for my bulk aging and wine...

I am in a real bind here! I just can't come up with a catchy label that I need to get done today and shipped. My mind is gone! He is a quarterback at the AF Academy, great kid and spends a lot of time with us when he is not playing. His folks are big wine drinkers and have loved some of ours...

I am getting ready to start this kit tomorrow. The kit came with 4- 30g packs of oak. On the last few kits I have over oaked for our taste with cubes. Could I add 1/2 the oak to start and then cubes post fermentation if it needs some more?

A friend of mine just bought one of these off ebay, PM-60. Sent the first one back because it would not pull a vacuum. The gauge on this one does not zero out. It is always at 3-4" on the gauge when shut off and opened up all the way. Could this be the altitude? He currently sits at 7000'.

Could one take a 16L kit and divide the concentrate in 2, (8L), refrigerate the remaining juice for say 2 weeks and then start another 1/2 batch?

Other then helping in the clearing, what are other benefits of doing a good job degassing your wine? Any benefit degassing after stabilizing?

I have a Sangria that I made from a Island Mist Black Raspberry Merlot. Ialso rasied the abv on this kit to 10.5%. Taste great but what appeared to be cleared when we bottled is now showing a lot of sediment in bottle. Can I filter this and re-bottle? Should I add additional K-Meta if I re-bottle?

My first WE Limited Edition kit, Trio Blanca. Anything special I should do other than what the Instructions say?

This is my first attempt at a RJS kit. It has been in Primary now for 3 days and very slow fermentation going on. The CC Cab sitting right next to it, I think the lid is going to pop off, started the same day. 1). Are these RJS Grand Cru kits slow starters? 2). Instructions say to wait 14...