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Same here. I had the issue with a Grenache bucket I was fermenting with some pressed pomace last year. I splash racked once or twice and the H2S smell dissipated over the next month or two and was completely gone when I bottled this year. I didn’t add anything, not even SO2. YMMV, just another...

Can’t wait to hear how it goes, Fred!

This was discussed last year and you may find some helpful ideas in this thread: www.winemakingtalk.com/threads/punching-down-the-cap.72518/

I haven’t ordered from them but I understand NE Vine Supply is good: www.nevinesupply.com/product/red-wine-verona/36/.

This story reminded me of the ending to Tu Seras Mon Fils. Not a great movie, but I reckon this scene hits home for anyone who has done a bit of winemaking: m.youtube.com/watch?v=vN21ZbOFYHQ&t=1h31m

Very, very cool. I’d love to hear more about how your commercial endeavor goes this year and if/how you develop it further.

Congrats! Sounds like everything is going well and I look forward to hearing what you think about the final product. Incidentally, you are doing some large quantities and have a really nice setup: are you just producing for family and friends or do you have other production goals?

Where are you located that the harvest is so late this year?

My smell and taste were impaired but I think my preference was for your whole cluster across the board and the Assmanhausen, then Red Star, then Burgundy yeast, as best I could tell. What were your other guest’s favorites? Smell and taste are almost back 100% so I’m looking forward to opening...

Sounds like a good day, Jim! I’ll be interested in how the Grenache turns out. Yours looks a bit like mine from WW last year which I suspected was Grenache Gris rather than Noir as the grapes seemed awfully pink. I did a field blend with Syrah and Carignan so it was hard for me to say from the...

You’ll still have the stems and will have to press a second time. If you’re going to do that why not just crush them by foot and save the trouble of the first press?

I’ve ordered from Double A a couple of times and it’s been great with excellent service. Their vinifera and some of the hybrids will come grated on rootstock and you may have the option of choosing which one based on your soil and climate conditions. I’ve gone with 101-14 myself but you can read...

Lol. That was my wife’s father’s. Whenever we go to France I always forget to bring my waiter’s friend so I’ve had to learn how to use that one. It makes a nice satisfying pop when the cork exits that I was conditioned to avoid by the wine manager at my first restaurant gig.

Mons is one of the best cheese makers in France! They have a boutique in my wife’s hometown that we always stop by several times when we go to visit family, though I only have a picture of the St Marcellin I picked up on our visit this summer. Where did you find their cheese in the US?

That’s on my list to see but I haven’t yet. If I ever get around to it I’ll try to verify the translation as I suspect they may have been talking about a final racking before bottling. But as @winemaker81 said, I wouldn’t base my process on a dramatic film.

What was the film?

It might be a translation issue. What was the film and do you know what the original line was in French?

For what it’s worth, the white grape juice I pressed directly after crushing this year spontaneously fermented with minimal contact with the skins. It actually took off quicker than the portion I left to ferment with skins (80% no skin contact 20% fermented on skins). I think your wild yeast...

Very cool. I’d love to see a thread of you documenting your process.

Congratulations, I’m rooting for you! I’m also interested in the answer to NorCal’s question. Any time I’m daydreaming about starting a small winery, I haven’t been able to figure out how to do it in a way that would allow me to give up my day job. Definitely can’t wait to hear about it!