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We have used it with Chardonnay, Chenin Blanc and Mourvèdre Rose.

Not that I was aware of....but I'll pay attention to that on my next bottle and see if I get that at all.

We are very pleased with 313 for our whites. The Chard tastes great....better than we had hoped. For reds, we use Prelude to start and finish with Avante. I say reds, but for our Zin and Barbera wines, we still go back to the basic yeast pairing of D56 and D80 (split the volume and ferment...

I've been buying fruit from CA commercial vineyards for over 10 years with no problems. Now if you're buying excess bulk "wine", that's another story.

That’s quite amazing George! I guess a little can go a long way - if Morewine is being true about this. How is one to know? I look forward to taste some of your amazing wine from this vintage. Cheers!

I find that I can start getting some of the wine's attributes at 6 months. These are just indicators of what could be. What were your starting Brix levels? 12.5% ABV is a little low for a CA Cab. As long as you're not smelling or tasting any obvious flaws you're good....just have patience...

Just thought I'd share my latest pH meter experience. I've had many different ones, but finally found one that is reasonably priced and seems to do a great job. I ordered "APERA INSTRUMENTS AI209 Value Series PH20 Waterproof pH Tester Kit" on Amazon for ~$50. It comes in a nice little hard...

I believe I did feed it that one… and others.

I think we will evolve to learn “with” AI. It’s a tool to improve efficiency. Certainly, in this example, it’s just limited to a bounded solution set of information we’ve fed it.

I'm working on a little experiment using AI and winemaking. I'm trying to train an AI model on winemaking. It's certainly a long way from perfect, but an interesting concept. I've seeded the model with some popular information and it uses it's AI language model to converse with you. If we...

It was a fun evening with great company and great wine samples! I believe our French Oak chain (3/4 of one chain) was medium toast and not medium plus. You could tell all the home wines were cousins but all were uniquely different. We are going to extract ours from the barrel before month end...

We did (still doing) a barrel fermentation on a Chardonnay this season and used TR-313. Very impressed at this early date with a great freshness and body result. We started with a 48 run with Prelude and then went all in with the TR-313. Oh, and much more nose than a prior Chardonnay done...

Great event! Really enjoyed seeing a lot of wine friends out there. When's the next one? :)

The event is Friday, December 10th ... no link yet

As soon as we have the link we can publish it here.

Winemakers.........Start your engines!!

Got my box yesterday. I’m ready!!

He did filter and did not use any fining agents or lysozyme.

I think he used a SO2 solution to rinse the bottles....I already asked him if he used Starsan.