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Scored a gold, and 2 silvers. What's the prize again? :h

6 60-gallon barrels 1 30-gallon barrel 1 8-gallon barrel 1 30-gallon Flex Tank 1 32-gallon Spiedel 6 5-gallon carboys 3 6.5-gallon carboys 1 2.5-gallon carboy Total 512 gallons. Hmmmm, I think I need to slow down. Ok brakes on! :0

Another manufacturer makes a Torulaspora delbrueckii called BioDiva (same as Prelude). You may try searching for that. Good luck.

Well, I think you've over-simplified my end of the winemaking. In fact, another difference is that I used Prelude non-sac yeast for a minimal 2-brix reduction (24.5 to 22.5) before introducing D47 yeast to finish the job. I sampled part of my batch with American oak but chose to go without oak...

LOL - No, although @NorCal is getting Mourvedre from the same source, we (my family) is continuing on our own to get further burried with more wine than we can possibly drink! My adult son and daughter (and their families) are part of our operation. @NorCal is still tring to recover from...

Finally firmed up our plans here. 1500 pounds of Mourvedre - pulling ~30 gallons out for a Rose and using the rest for a concentrated Mourvedre. We are taking care of a local Cab Franc vineyard, so a 1000 pounds of that perhaps and finally, going back to Amador County for some (1000 lbs)...

With regrards to the high-pH wine, I would leave it be since you like it. The potential in post-fermentation to negatively affect the wine is not worth the risk. I have done tartaric adjustments during pre-fermentation, when it's safe, but after ferm is just too risky for me. I find that many...

We switched to Avante yeast a few years ago after battling H2S frequently. Avante does not allow H2S. It also has a high alcohol and temperature tolerance. We've been very happy with the results,

What, no Cab Franc? The CF grapes will be whispering to you from your front yard crop! Who thinks NorCal will only make Mourvedre? I'm betting he stretches a "little" more. :)

I often try and re-use ML bacteria in one season for different grape varieties, but that's usually just a week apart. I'm mostly inclined to open a new packet when there is too much time between two applications, just because I don't want to risk a stalled MLF. Here's what a common ML...

Potassium Metabisulfite or SO2

It sure was a fun event. I mean....who hand carries a case of wine from Northern California to Vegas for an evening of fun? ... WE DO!!!! :)

Yes, we did innoculate with a ML bacteria in order to fully convert the malic acid.

My experience with Zin - The only time I had a stuck ferment. I have heard Zin may be more prone to that than many other varieties. Zin is known for "brix creep" - the sugar levels you measure at crush will really increase over the next 48 hours - again, more than most varieties. We had to...

I believe if you use distilled water to mix it with, it will not turn cloudy and can be used for a very long time.

I have several carboys of non-oaked, non-saccharomyces as well. Only one carboy has the oak spiral. So, that's another comparison - non-sacc with and without oak.

I think many of us let the "logistics" guide when we do things. Same with blending.....if it taste reasonable and it works with what you have available, it often goes that way. Sometimes it's ideal and other times it's "close" to ideal.

Usually start in September as you do (sometimes mid to late August) and bottle July/August. Lately though, we started aging for another year. Our whites are fast - September Crush and a March Bottling.

@Ajmassa5983 you have GREAT recall! You've pulled out some of my info before and I was amazed you remembered (or searched)! Maybe it's the wine.....