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Russet Fizzbomb 2023 (aka Hobo Champagne) Appearance - golden, fairly clear, lots of tiny bubbles, very foamy on pouring. Smell - yeasty good Russet apple nose Tannin - good Acid - good Flavour - I wish I had more! If I do I'll have to look for it. My wife likes it too. It is still bubbling...

retaste: Appearance - clear, yellow gold Smell - very fragrant from the honey Tannin - good Acid - good Flavour - rich, and tasty, very slightly sweet, with a good aftertaste. Unpasteurized blueberry blossom honey and russets seem to go together.

add nutrient containg vitamin b

retaste: Regent Black Iris 2023 This is a blend in a glass of 50/50 Regent and Black Iris: Appearance - inky purple Smell - the wild cherries, blackberries and dried elderberries in the Black Iris improve the smell of the Regent to give it an interesting complex nose something like to...

cubes will sink to the bottom with no need for fining due to the oak. Oak tannin can settle wine protein.

I don't know why this showed up on my computer but I'll go with it. What was SG at picking Foch and Leon Millot? What yeast(s) did you use to ferment.? Did you add nutrient? Did you hand or machine de-stem or ferment crushed fruit? How do you like the wine that you got from your blend?

Marechal Foch 2023 Leon Millot is too vigorous in my area. Jungle like growth. Flavour is fine. But I can grow really good Marechal Foch up to SG 1.098 which is always my target and ferment it with RC212/71B yeast combo with vitamin B containing nutrient which the RC212 yeast seems to like...

Fresco 2024 Juices in Pails https://www.juicegrape.com/categories/Winemaking_Kits/Mosti_Mondiale/Mosto_Fresco

retaste: I found it be a tiny bit flat but otherwise just fine so I try to bump the acid by making up in a glass 80% Muscat Auslese 10% Australian Orange Muscat and 10% Chilean Viognier Appearance - slight fizz which disappears with 10 minutes in a glass, clear lemon yellow Smell - very...

you can mix them all in which the black cherries will reduce the acid on the maraschinos and raspberries. If you go this route I'd use 71B yeast to drop as much malic as possible so you don't need to sweeten as much to balance the flavour after ferment.

9 lbs cherry puree. Don't use more than 1 1/2 Imperial gallons of water unless you want to co-blend other fruit to increase the volume.

I'd use RC212 with vitamin B containing nutrient to get maximum spice out of the Grenache (white pepper and strawberries), Mourvedre (Italian seasoning), Syrah (tar and plums)

good! Namaste!

I understand your view as a professional winemaker. As an amateur we have unlimited options that you may feel like you don't have. Having said that consider playing with one of a kind blends in really small amounts to try to create better wines. Premier Cru Bordeaux blends change year to year...

different strokes for different folks!

retaste one last time before I leave it alone: retaste: Dineen Cabernet Franc 2020 This is hand destemmed, uncrushed Washington Dineen Vineyard Cabernet Franc in perfect condition in boxes fermented with RC212 yeast for 22 days before pressing at 14.9% alcohol i.e. dead ripe Cabernet Franc. I...

retaste Pacific Chardonnay 2021-2022 This is Brehm frozen California 2021 Chardonnay juice in a pail and cut with russet cyser about 85/15. The Chardonnay was a bit tangy and buttered popcorn like without any Sonoma or Carneros like fruit cocktail smell that I love in really good California...

EC 1118 can take 18% alcohol but not all the sugar to get there at once and needs nutrient to get to 18%. SG 1125 is about as high as I would go to start. if you start at 1.100 and the SG drops to 1.030 you can raise it to 1.050 with dextrose (corn sugar) or wait untill it drops to say 1.010 and...

We never blend during ferment. Always after malolactic fermentation and at least 6 months after that to give the wines a chance to drop tartrates and a bit of tannin in a cooler and develop their smell so we can get something better than the unblended wines. Here is an example Dineen Cabernet...

I don't use oak in the primary ferment. I add it as medium toast American oak cubes to the wine in a carboy at the beginning of natural malolactic fermentation for about 120 days at which point I rack and sulphite e.g. 30 cubes for a 5 gallon carboy. I ferment Foch with RC212/71B which improves...