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Jim, can you post the conversion calculator?

I believe the "sour" taste comparative to four days ago is fermented residual sugars. Gravity of 1.000 still has some sugar while 0.996 will have less; so less sweet. Now, your exercise in patience begins. How are you planning on aging the wine?

Is there any doubt?

Head West (young) man... New Mexico Wine Trails - Heart Of The Desert

Update: I just finished pumping clean juice to four 100L Speidels. I need room for foam as Fresco yeast indicates "Foam Production". Temperature is 63 degrees average on each of the four tanks so I pitched the yeast tonight. Last time I used this yeast I had activity in the airlock...

Update: I pressed the juice off the grape matter this morning. A couple key learnings: 1. Pressing at 1 bar left a bunch of juice in the must 2. Pressing at 2 bar and 3 bar produced the same results. Even a 3 bar, there was undamaged whole grapes from the crush. The last picture was taken...

No I haven’t, nor have I even heard of it. I’ll check it out, thanks!

Update: I started setting up at 8am. Temp was 48 degrees outside. At 8:30am, I turned on the crusher/destemmer. I turned it off at 9:15am. We were done cleaning up at 10am. Here's the particulars: Viognier: 780 pounds, Brix 24.3, pH 3.34 Marsanne: 280 pounds, Brix 24.1, pH 3.41...

Update: Got home at 8pm - uneventful drive. Crush tomorrow! A few pics from the day…

@patrickjhalf has this one...

Update: Ready to roll…tomorrow. I plan to take Interstate 5 and State Highway 18 to Interstate 90. I’ll intersect Interstate 82 past Ellensburg and onto Benton City to the vineyard (3.5 hours unobstructed driving). My way home will be taking State Highway 12 over White Pass to Interstate 5...

This season I'll be journaling my winemaking experience for three white varieties from Red Mountain AVA in Washington state. On Friday afternoon, October 6th, I'll be headed out. I work until noon on Friday this week. This should get me to the vineyard approximately 3:30pm. I'll be back on...

I crushed this wine, White Salmon Pinot Noir, on September 15. Batch #1 is sitting at -1.3 and batch #2 is at -0.90 Brix. The Tempranillo still has a full cap and was crushed six days later. I'm going to press the PN tomorrow. Tempranillo is estimated for Sunday this weekend. The Malbec...

Mike, Incredibly tough news to read about your mom. I'm glad you had that time with her when that picture was taken.

@yeasty_boy Thanks for posting this information. And, thanks @sour_grapes for pointing it out... I recently asked to have the definitive conversation about fruit flies after doing a search of the forum for "fruit fly/fruit flies" and not finding much except fear inducing warnings to keep...

Let's have the definitive conversation on our winemaking nemesis - the FRUIT FLY! Looking at this picture turns my stomach... (below) How detrimental are these little guys to our work in the winery? How about the vineyard? Lot's of vineyards have half eaten, busted, split or otherwise...

I suspect you use a floor corker. Those score the Nomacorcs and create a channel in the side of the cork. That has been my experience. I still use Nomacorc Reserva but changed to a pneumatic corker. No issues...

A moment of silence, please...

@CDrew Glad you're around!!

@Hazelemere @BarrelMonkey @Neb Farmer @Chris Johnson Thanks for responding to my request for advice. I'll let you know how it goes. It's going to be a couple crazy weeks coming up.