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We sort it all. Even when we crushed 6 tons.

2020 has got to be one of my best vintages. Here's a pic of us bottling it up last week. Got to make room for 2022!

The recipe only calls for 1 can so you are not paying that much more.

QUICK SAUCE!!!! Want the best red sauce ever, but don't have a lot of time? I make this quick sauce in about 20 minutes and it tastes AMAZING! The trick is to use only certified San Marzano tomatoes. Ingredients: 1 can of certified, imported whole peeled San Marzano tomatoes ¼ cup of...

How about back sweetening port with it?

I would toss it if it is 5 years old. Update: Although perfectly fine to use, I find that when it gets that old, it tends to get clumpy and hard to measure. For this reason, I normally toss it when it gets that old.

Dawg... You need to get to a doctor and get checked out.

Merry Christmas y'all

I don't think that they have old, black, nasty wood in mind (like what is shown) Would you drink wine out of a cup that looked like that press? Just my opinion.

Glad that this thread was added. I have been playing with making bread for a number of years and have not been able to get even close to the type of chewy, crusty bread that i get from any high end bakery. The crust is too soft, and the inside doe not have the big "bubbles" that i am looking...

Wood is porous. My thinking is that there is a reason doctors do not recycle tongue depressors. For the sake of sanitation, I would really consider replacing the staves, only this time coat the staves in food grade polyurethane (like EZ-DO). I have used this product and the staves are clean...

I would consider taking it all apart, replacing the wood, scouring down and painting all metal parts (with food grade epoxy paint). Sorry, but it does look rather dirty.

Barrels have been used to store wine for centuries. Although wine had been made of thousands of years, who is to say the wood aging is not traditional. I think that wineries opt out of barrel aging because the the expense of cooperage. All tastes differ. Some folks do not like the added...

I visited our family winery in Hungary for the first time. My cosine had us sample 10 different wines from these huge wooden vats. For each wine, he went up a ladder and skimmed a "sample" off of the top inch. He then came down the ladder and filled up 6 ounce glasses. Keep in mind, he did...

Definitely, use a hydrometer. A light refractometer really only works prior to fermentation. There are calculations that you can make for using a refractometer after fermentation has bgun, but trust me, using a simple $10 hydrometer will make your life much more easier. If you find that you...

Have you considered cold stabilization? Chill the wine down to 35 degrees for 3 or 4 days, then rack it? The only cost here is the fridge space.

Your jug (the one with the white plastic handle) is definitely too full. I like to leave a little bit more, well over an inch. This is because you may have a secondary fermentation as you bulk age your wine. This can be sparked by having any residual sugar left in your wine and a rise in it...

This site is for winemakers and beer brewers. As a reminder, and if you did not realize, distillation of any kind is illegal in the USA. This is true even if you are producing distilled spirits for your own personal use. There are other sites that are dedicated to distillation, but we like...

I have had Mexican carboys for over 30 years and have NEVER broke one. I give credit for this track record to the carboy crates that my FIL made. They keep glass off of concrete, keep them from bumping each other, and also allows me to stack them horizontally! I was hard pressed to find a...

As said above, taste your wine. If you feel that the wine needs to be sharper, then by all means, add more acid. Most winemakers regularly perform acid bench trials where different amounts of acid are compared side by side over a single wine. Once you have the wine where you like it...