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I have been cold soaking some Cab Sauv grapes for the last three days. Temps have been in the mid to high 40s. The grapes have been dosed at 50ppm SO2 and lallyzime EX added for extraction. I will be boosting the brix with Dextrose as well. The question I have is since I am in So Cal...

We picked all along the trellis mostly towards the top of the canopy. Its just there was hidden greenies in some of the clusters we didn't see until we crushed them.

I took a hydrometer reading this morning after an overnight cold soak. It read 1.086. which is 21 brix.

We were pulling berries from certain clusters and testing the brix with the electronic brix meter as we moved around the vineyard. This is from the Temecula area. We just got out of a heat wave where temps were over 100 and then we had thunderstorm.about 5 days ago from the line fire on the...

Just hand picked some Cabernet Sauvignon grapes here in Southern California. When tedting samples at the vineyard we were getting brix readings of anywhere from 21 - 29 brix with a little coming in at 20.5 or higher. We brought 200lbs home to crush and while crushing we were getting brix...

I would love to hear how it works out. According to the article in WineMaker Magazing it can add some pleasant aromatics to wine. The owner said he aged a bordeaux with it and it turned out great.

I have never heard of it either so I asked the owner about it. He said they can't use it for barrels because it won't seal but he said it works great when infusuing it in wine. I recently saw it mentioned in the Barrel Alternatives article in winemaker magazing this month as well.

So I have made several batches of wine and have used everything from oak chips to oak cubes and oak spirals to age the wine in the carboys until I found Beyond Barrel aging staves. This makes a huge difference in the flavor of my wine. I reached out to the owner of the brand and he explained...

Ah ok.. i found some stainless steel wire mesh on amazon with large enough holes to break the small berries while allowing the skins to get through. I'll order that and use that instead. Thanks for the suggestion .

Thanks!

I like that. My wife would be awesome at that and supervising. 😂

Good advice. I will let it go and see what happens. Racking off of gross lees tomorrow and will check PH then too.

I am planning on letting it go to see what happens. Its really tart now even though the PH is 3.8. i'm in Southern California.

Hey all. Just so you all know my experience, I have been making wine for a coupme of years so far. Started with wineexpert and vineco kits which turmed out great. Then tried frozen grape must from Wine Grapes Direct. This also turned out great! Found Label peelers Finer Wine kits these...

Thanks! Yeah, I know not to sweat not crushing every grape. Just thought this would make it easier to get as much as possible crushed to maximize skin contact during cold maceration and primary fermentation.

Hey Fellow wine nakers. I am getting ready to make wine as I am getting 200lb of grapes from a local vinyard. They don't have a crusher/Destemmer so I am going to do it myself since Indon't wabt to spend $600- $1000 for one. I have heard from people that there are issues with snall whole...

I have seen some of the Paso Listings. Its a bit far to drive from the Inland empire though. Hoping to see some of those soon from the Temecula Valley area. What Inhave been hearing is there is a bumper crop this year and the fruit looks great.

Hi I am looking to source some graoes for my next batch and was wondering if anyone has irdered from Bay Wine brokers. If so, How was tour experience? Was shipping reasonable? I'm also close to the Temecula Valley wine area. Has anyone found any vineyards there that will sell to home wine...