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Have you seen bottle shock, recently tells about California making a scene in France wine competition. struggling in the 60s to make it.

I know its exothermic so my must was about 22c degrees starting. thought might go 3 or 4 degrees but it flew up 10 degrees hotter in the 500 liter vats. even if I had AC on in. the room. keeping room to 22 degrees, I don't think it's enough, I'll need some kind of water circulation chiller...

it's sad that 30 years a good bottle would cost less than 20 dollars and now it's the same or cheaper. but costs of fruit and equipment bare higher. industry is tough

I spoke too soon. took ph and gravity readings. temperature of must is 30 degrees. it's fermentating so quickly went from 25 bricks to 10 in 3 days. flavor is little sour as ph still around 2. 7 to 2. 9 took a few readings little variation. I can't press and transfer to vats until...

went out today to push down cap, smells good actively growing. got a little warm today, hit 30 degrees, I'll add some ice jugs to cool it down. AC busted last weekend. hopefully be I'll get fixed this week. I have 5 gallons of the juice set aside. I can make another starter if it...

I was born in Oswego, family from Geneva and Syracuse. but I moved to China 20 years ago. my brand is dark harvest, fruit wines, I make different types of brandy (technically not because aged only 2 years and not 3+). I also have a line of perfumes, but that's harder here to market...

PMS, that's a severe problem, I wouldnt be crushing any grapes if I had PMS. 😂😂😂 I think you potassium metabisulfite. k is potassium. not P clean your equipment, and your buckets with either star San or equivalent but add kmeta 1/4 tsp for every 5 gallon of juice.

I'm using 2yeast strains one that can handle 16 abv and low acidity. and one that is similar to 71b. and if it stalls, I could finish with the terminator😀 but frankly it doesn't have the flavor profile I like. punched caps today seems to be roaring. unfortunately I don't have access to...

2k kilograms of grapes kicked my butt the past 3 days. had my gf help was fun using my.new equipment. crusher and press. the juice is quite good this year, sg of juice was 19 brix, a little low. I like a 13 to. 14 percent abv wine, so. I added sugar to about 25 brix. I made a 5 gallon...

Cabernet grapes. I had other vats 1k liters that were ok with the. adjustment. I checked flavors before and after and was great. the low ph was just too sour. I didn't do TA. still waiting for some equipment. I've never done MLF intentionally. I prefer a fruit forward wine than the...

I just crushed grapes and the juice was quite acidic, 2. 8 photo. so I added 1/4 cup of calcium carbonate to my 200 liters, the ph is about 3.2 but it's foamy brown bubbles and scummy on top instead of the beautiful red color it was before. I havent added yeast or started fermenting. any...

Thanks

I've had a few batches of wine that have excess solids, after primary fermentation besides mesh bag, what's an effective and efficient way of getting more wine out of the solids left behind. I have 500 liter batches. I. could get a pump and filter, or mesh bag in large grape press. or...

did you use pectin enzyme when fermentation? bentonite, might help. with light colored wines I've had luck with lower temperatures and bentonite.. for me usually 6 months to a year for crystal clear whites.

I'm surprised you didn't think. blueberry was a strong red, perhaps your recipe isn't great. I made about 150 gallons over the past 3 years of blueberry wine and it's definitely a full bodied redy.most popular product I sell. I age it in oak and walnut for 6 months, experiment with different...

Then yes initially take a paycut but could increase more later. 15% isn't too bad, just be frugal for 6 months. also make a daily blog updating your progress and difficulties becoming a master wine maker. that might go viral, chasing your dreams, it will inspire others. also as a dad...

if after the probationary period, is their room for growth in. their company, do you get profit sharing, is there investment potential. if making a passion, (I hate the word hobby) into a job for your own its rewarding, but working for someone else is still just another job. if you can...

I live in China and have a legal license, rules are different than US. my small batches 50 liters or less are for experimenting new blends, gauging the market and building the brand. the large batches and the distilled liquors that I make are through a larger factory and use their license. I...

My. first year I made 50 gallonss. second year, 100 gallons, 3rd year 100, this year the goal is 1000 gallons but ironically, I don't drink. alcohol ever. I started because a friend wanted me to learn and teach them, I gave away many bottles but people started wanting to. buy. so second...

I'm confused are you calling any fruit wine dragon blood? or is it. the process?