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@sour_grapes posted this a while back so I'm not taking credit for it. Might not be the look you are going after but it is the most efficient.

You may get differing opinions which will more than likely all be correct. 1. I don't typically add any at crush unless the grapes don't look the greatest. Remember the grapes come with a sulfite pad. I think people do add it at time of crush at the rate of 25 to 50 ppm. Waiting a day should...

I think you should post it in you winery when you come off of your winemaking hiatus this year. 🤔

Welcome, I'm not a grower but get most of my grapes from local Northern VA vineyards. For whites I think you'll find Viognier, Petit Manseng and Chardonnay all do well here. For reds you'll probably have good luck with Cab Franc, Petit Verdot, Tannat and of course Norton. I'm told Cab Sauv is a...

I'm in Chantilly, Northern VA. I get them from several locations in the area. I have my own crusher/destemmer so I just bring brutes to bring the grapes back to my shop to process. We also have a group buy of California grapes that we pick up in Mitchellville, Maryland.

I get fruit from Virginia all the time but they don't all sell to home winemakers. To get small quantities you have to develop a relationship. Even a half ton to a ton is considered a small amount. I buy 200 to 300 lbs at a time. Where in Virginia are you located?

They get shipped from Hungary once a year. I only order as many as the requests I get.

So it looks like I'm still getting some pretty good pricing and lead times. If you didn't look back at the prior posts I don't do this as a profit center, I just do it to help out fellow winemakers.

Unless your barrel is neutral I wouldn't want it filled with water. You will eliminate some of the remaining oak. I it were mine I would let it go dry and burn the sulfur stick. It doesn't take much work to rehydrate a barrel.

The prices have gone up substantially since last year, especially for the 100 and 120s. Please find the current prices. There is a $35.00 shipping fee for the barrels to get trucked to me but depending on the number of orders this could go down slightly. This does not include shipping to you...

Really nice job, congrats.

I don't know much about making whiskey but the reason it might age quicker in smaller barrels is the surface to volume ratio. With aging wine in new small barrels, leaving it there would give off more oak than desired. The same would apply to whiskey though it does benefit from a greater amount...

Neither did I!

I think you'll find the more experienced winemakers use a loosely laid lid or cover simply to keep the bugs out. The internet has it's purpose but you have to be careful of the source of the information. In my opinion you have located the best source for the correct information here. Everything...

It won't hurt to bump up the temperature but increasing it will also increase the rate of degassing, or at least I think it will.

I was, it's just in the summer when my shop gets really hot and I didn't want it to work so hard. I figured 57 was close enough to optimal. I don't have a lot of knowledge with mechanical systems but I would thing it's a function of cubic feet, the size of the unit and the amount of product in...

Don't know since I never had it set lower than 55°.

All you have to do is take the thermocouple off the evaporator coil and run it outside the space. Then run the one from the Inkbird inside and plug the AC unit into the Inkbird. Mine is set at 57° and it works just fine. My warehouse has no AC and in the summer it can get to 90+degrees. @Brant...

Wrong photo

I did, but not the one you see in the photo. This one is for cold stabilization or keeping fruit frozen until I'm ready to process it. My cellar on the other hand is made from used restaurant refrigeration panels with a modified 8000 btu window AC unit. Attached are some pics.