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2023 Sheridan Vineyard Chardonnay 45% D47 yeast, 45% V13 yeast with 10% Chilean Viognier 2024. My son in law and I tasted this. It is very good but not excellent. Most of this is his. 2023 Sheridan Vineyard Chardonnay 30% D47 yeast, 30% V13 yeast, 30% home grown muscats like Siegerrebe and...

Marechal Foch 2024 Rose The home grown Foch were picked at SG 1.076 which is the lowest I've ever seen which I can only attiribute to powdery mildew in canes and leave. I picked at SG 1.076 vs normal 1.096+ and decided to make a rose with 71B yeast so the high acid at low brix wouldn't destroy...

Russet Macintosh Cyser Pyment 2024 This is SG 1.000 racked into my cooler at about 25 ppm free SO2 fermented with D47 and 71B yeast. All wines were treated with bentonite mid-ferment. Russets - home grown organic russet apples ground and pressed, press juice sulphited and chaptalized with...

update: racked my Regent rose with sulphite at SG 0.996. It is clearing and smells like a combination of cranberries and red currants. Should be intense and ok as it ages from a 71B ferment with or without corn sugar sweetening to say SG 1.000. measured SG 1.007 on my Black Iris Port...

retaste Appearance - inky purple Smell - good clean nose, sage, cocoa, roast duck, chinese 5 spice Tannin - good Acid - good Flavour - this is a decent homegrown house red. It may improve with age.

Cabernet Sauvignon 2020 This is 75% Amador Cabernet Sauvignon and 25% Washington Dineen Vineyard Cabernet Sauvignon hand destemmed and uncrushed fermented with RC 212 with nutrient and oaked with medium toast American oak. No sulphite was added until the end of spontaneous malolactic...

last tasting for awhile: Pacific Chardonnay 2023-2024 (first blend - we made 5) This is 90% Sheridan Vineyard Chardonnay 2023 from fresh grapes half fermented with D47 yeast and half fermented with V13 yeast blended with 10% Chilean Viognier Fresco juice 2024 in pails. Here are my comments...

final of last bottle 1/2 of which go to make boeuf bourgignon tomorrow for stroganoff appearance - clear, deep rose smell - very fruity good nose that lingers, honey is evident tannin - good acid - good flavour - tasty, slightly sweet melomel with a good aftertaste. We had it with unique...

leave the window open where you ferment if you ferment indoors. How warm is your shed?

update: Black Iris Port 2024 racked this at SG 1.009. It is slightly sweet but has a good flavour and smell. If It stops fermenting I'll add citric acid to it improve the balance, sorbate it, sulphite it and put into my cooler. Cyser Pyment 2024 racked this at SG 1.000 with 1/4 tsp potassium...

pectic enzyme which is indeed a protein breaks down polysaccharides i.e. carbohydrate polymers (chains)

anything works tartaric, malic, citric or acid blend

retaste from a split in my cooler stored vertically to drop sediment. Here are my comments: Appearance - surprisingly clear deep dark rose Smell - really good raspberry nose. The Chambord helps it a lot. Tannin - good Acid - good Flavour - this is really good. The 71B yeast seems to be...

retaste: retaste: Black Iris Foch Syrah 2022-23 wild blackberries, wild black cherries (pitted), dried elderberries, Sheridan Syrah (repair job), homegrown organic Marechal Foch Appearance - inky purple, slight fizz Smell - complex, wild cherries, caramel, cocoa, Chinese 5 spice, roast...

only as Chambord to top up raspberry table wine.

I try to have no preconceived idea about flavour and usually ferment to dryness. I go by taste wrt sweetening.. In the Framboise case I raised SG to 1.006 after ferment and Chambord addition and will retaste again from a carboy in about 6 months. I used 71B yeast to drop malic acid. If the wine...

filter it 1) medium filter 2) fine filter. Use both filters. Make sure to pump acid blend in water though your filters so you don't get a filter taste in your wines.

well good on you for trying!

retaste: This is delicious! I'm going to try Cassis with some of my apple wine as Russet Macintosh Kir 2024. I bought 2 Cassis at my liquor store and one of the personnel suggested that I try it with white wine at 10/90 ratio. Right on! What a revelation!

this year 26.5 bottles of Framboise 20 bottles of fruit port 20 bottles cyser pyment 40 bottles of apple wine 20 bottles of Regent Rose 20 bottles of Marechal Foch Rose 20 bottles of Australian Orange Musat 20 bottles of Chilean Viognier About 186 bottles or around 30 Imperial gallons