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Here are a couple of pics from racking. My Nephew scored us some free stainless steel work tables!

much like thee last post, my "AHHA" moment was when i decided to forget everything my father said about making wine when he was a boy. sorry Dad.

Agree, but you COULD add k-meta provided that the SO2 level does not exceed the tolerance of the bacteria but personally, i would not add k-meta.

I normally do 80/20 cab Merlot. It worked very well in the past. I changed it to up the Merlot when I noticed that the cab looked and tasted "lighter" than usual. I like a big bold red.

Pics. the new winery consists of two adjoining rooms, the fermentarium and a lab/storage room. The first pic is taken from inside the lab while the second is taken from inside the fermentarium. I still have 2 tanks yet to come! A view of the sorting line. Many hands made light work...

Hello folks. I know I have been very quiet for quite some time and I want to bring you folks up to speed on my doings. As you might expect, this will be a long post so grab a glass of good wine and get comfortable. In June of 2017, in a prefect “FU, I quit” moment, I retired. The wife and I...

Heavy indeed. Wort it though. The new place has four times the square footage! We are open and ready to rock and roll.

Filled a 24 foot truck with just the big stuff. My biggest concern was the press. Sucker is 6 feet tall and made of 1/4 inch plate steel. It weighs a lot, but the lift gate and 4 men got it loaded.

Winery moving day yesterday.

I would uncork, decant them into a carboy, add k-meta, and wait for the wine to clear before re-bottling. another thing to do is to simply let the wine clear in the bottle, then decant before drinking.

yup, I have never been in such great shape.

Here is what I have been up to for the last several months. We have a deck/walkway consisting of 13 landings and 107 steps that goes from the house to the water. after being neglected for over 15 years, it needed work. I replaced all of the decking with composite. Here are some before and...

What a birthday I had on Saturday! Started hitting wineries at 11am. Hit a total of four that are only 15 minutes away from the house. Ended up buying a "passport" (coupon for free tastings at 50 participating wineries) that is good for the month of August. Came home to a steak dinner, then...

.42 to .79 is a pretty wild swing (in the wrong direction). I would question your preferment tests. Not wanting to ask a stupid question, but are you sure of the calibration of your PH meter? how old is your TA kit? If all that is good, then can I ask if the test sample was strained...

I am not too concerned is a few drops make it from one batch to another and have never really experienced any issues. I suppose that you could make a bucket of K-meta solution and give your tool a dunk in between each batch for peace of mind.

Anyone got a straw?????

If I were to guess, the "aged bourbon barrel" taste sounds like oxidation. This can be controlled by first attempting to limit the exposure of your wine to air and (most importantly) maintain the correct PH and SO2 balance.

It is a darn good theory. To get rid of mercaptans I use ascorbic acid / copper treatment. From my understanding, the ascorbic acid breaks the bonds, so that the copper can then address the sulfur issues. I am no chemist, and I am sure that you can argue the science, but this system works...

I do not spurge. I simply position the lid to the surface of the wine to minimize the amount of air in the tank. if your wine is stable (PH and SO2 Levels are balanced) then the little bit of air is never a problem. To be honest, I do not know for sure the exact pressure I pump up to. I...

WOOOPS! Sorry! Pi X diameter = the circumference of a circle, Pi X Radius Squared = the area of a circle. This stupid brain of mine farted again!