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thank u wulf. yea things went a little haywire over here and found myself completely avoiding the forum I hate to admit. And really I avoided all things winemaking. I was even reluctant to tag along yesterday. bc I truly do love this. Perhaps more than I should. I love making wine...

Gotta figure out a way get myself a taste then! I really Love those customized aprons. Looking forward to seeing your whole squad rocking the uniform in your eventual crush day posts this year. and that badass press too. such a beast

Ok, Reading that back I sound like I’ve lost my mind. Full disclaimer: I deleted 80% of the above post for being waaaaay too forthcoming. anyway, let me just say that it really was nice today grabbing some grape juice. The annual S Philly trip to Procacci Bros is always great. And every year...

Well- it’s not pretty. It’s not ideal. Hell, technically it’s not even mine. But it’s winemaking at least! it’ll be nice to smell something fermenting

Think of them as Sacrificial tannin! and contributing to the complexity

[to all the depressed grapes] don’t worry guys. I still love u

for reference - after fermentation it’s loaded w co2. Pressing releases a lot. Usually most grape winemakers will only let headspace fly in that tiny window of time after pressing before racking off the gross Lees. Anywhere from a day to a week. That’s it. & In glass or barrels or sealed...

I can’t lie- the allure of choosing not to worry about anything — just crush it up and watch it go- def was a factor. Was a nice change of pace from constant monitoring, checking levels, timing additions etc But just like cryptocurrency- only risk what youre willing to lose!

I was ok with the risk bc I would make 2 large batches per season (large for me anyway). One more expensive and one with cheaper grapes to kinda have fun & experiment w different methods & whatnot. all for fun and the experience. Natural ferment, whole cluster, siagnee, dry ice cold soak etc...

Bubba hit us with the deets! I’m very curious every Chilean Malbec I’ve gotten from pintos has been healthy, ideal levels, and dark AF. How’s it going so far?

chugging along yet or na?

Yeah as far as I know kmeta won’t affect any acid removal attempts. Also cold stabilizing ~3wks really helps ensure you get the most out of the attempt. If u can, don’t wing it do Bench trials to dial in the dosage. Too Chalky isn’t much better than too acidic I guess next go-round you’ll...

Did this “no chem additions” a couple times in recent years. To mimic my family’s “old style” winemaking for their Muscat/Alicante blend. no additions. No acid adjustments. No nutrients. No yeast.(I did however cheat w a touch of sugar) Otherwise, Au naturale. The first attempt I pushed press...

stickmans probably like - What in gods name is happening in my Merlot thread?!?!?! Lmao

Buddy- I’m out here. And missing it more than you know. This is in my blood. And to not have it right now is fcking torture! I’ll be back soon. 100% Starting from scratch basically. Equipment, supply, wineroom etc Loooooong story. And lots of glassware. Too many stories tbh. Would probably...

Ya know, Peter Brehm really ought to cut you a check for all the free promotion he’s gotten outta you over e years. 😉

The old skins will do the trick handily. It will take off like gangbusters without any more yeast needed.

Sounds awesome. Just enough to make people sense that extra flavor they weren’t expecting and do a double take. All I know about muscat is based off of personal experience w/ these blends. Though I have had some at diff tastings and was always v. sweet. But we ferment dry & blend. Never kept...

White. A little goes a long way too. Even though it’s a white grape muscat is hella powerful and makes for a great base for the blend. as a kid growing up I helped make it with the fam. The ratio differed I was told but usually it was like 40-50% muscat 50-60% Alicante & zin & sometimes...

when using the morewine guide to red winemaking (my bible) it explains all the different nutrient/yeast/acid additions possible. It specifically says whether to use must total or finished wine total for each thing. The guide is pretty great and well written. It’s not just a step by step. It...