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I'm getting my first whole white grapes, Rousaane, Marsanne and Viognier, in a couple of weeks. I've made white wine many times but only from pressed juice and wine kits. Questions: 1. Do I destem, crush, add some maceration time (how much?), and press (1 bar like I would a post ferment red...

Epic. Keep the posts coming...

I was contacted by a vineyard near Red Mountain with a ton of viognier for sale. Interested?

As a general rule, three lugs (36# each) = 10 gallons of must = 6 gallons finished wine, with a little for topping up. Using those measurements, fifteen lugs (crushed) would be 50 gallons. Keep in mind that a 55 gallon drum is actually closer to 60 gallons, which gives you approximately 17%...

They look like stainless large debris filters much like the GHP (giga hole pipe) that many on this site use.

Here's my process: 1. Crush and pump to fermentors. 2. Ambient thermostatically controlled ferment usually takes 21-24 days - I let the cap temp get to the low to mid 80's before controlling must temp to keep no higher than 75 for most of the ferment. Heat spike is to ensure maximum color...

@Hazelemere I need to correct the yeast used on the Whimsical Blend as I used RP15 and not Avante.

@Cap Puncher Because Prelude only has enough horse power to get to approximately 9 ABV, what yeast are pitching as an encore? How about you @Meadini?

Simple Syrup ratio is 1 cup water to 1 cup white sugar... You'd add 2.167 liters or approximately 9.15 cups simple syrup.

Try this: https://limoncelloquest.com/limoncello-calculators/limoncello-alcohol-percentage-calculator

Update: Taste test - Wine has a well developed nose, even now. Flavor is great once you work through the sharp acid (pH tested at 3.13) that accosts the mid palate. I'm considering bottling this wine dry, meaning not back sweetening. I don't like off-dry wines but wonder if a little sugar...

I dump in the solution and hold the vessel overhead, rotating it to all surfaces a couple of times. Then, I dump it out…

@Bmd2k1 Although you didn't ask me the question, I'll take a stab just so you have another perspective. I have 20, 30, 60, 100, 120, and 300L Speidels. I use the 120's for MLF and very short term storage. As an example of short term storage (prior to bottling), I rack in the morning from a...

In 2020, I used Avante yeast and CH16 bacteria exclusively. In all years, I use French oak barrels and adjuncts.

Fun exercise... All wines made from grape must. 1. 2020 Knights Valley Cabernet Sauvignon - 100% Cab and delightful, hint of black cherries and tobacco leaf dominate the nose, blending beautifully with the aromas of oak aging. Only 3 bottles left. 2. 2020 New World Bordeaux - Cab Franc 64%...

Also, during primary fermentation I wouldn't be concerned about locking everything down - you need oxygen to help the yeast. Do you perform a MLF? If so, that's when you'd lock down and use the airlock. If you do happen to employ your tub as the fermentation space, just put a plastic tarp...

My current fermentors are 55gal food grade plastic drums. I frequently put 50 gallons of must in each during fermentation. Always, the cap gets to the top ridge. Occasionally, the cap goes a little higher. When it does, I weight the lid down and it keeps it from spilling over. At the end of...

Went to Sound of Freedom: Sound of Freedom Sound of Freedom - Google Search Highly recommended - catch it in theaters now…

Honestly, Mike - coming from you that’s a compliment!

Just bottled the 2021 Burgin Reserve. This wine is 85% Cab, 5% each of Merlot, Petite Sirah and Petite Verdot.