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The CS & CF are Rattlesnake Hills, 2019 & 2020. The Merlot is 2018 Red Mt. I do plan to blend. Yes the 5 G barrel is new. Thanks all for all the input, it's helpful.

Yeah I read one of your WGD adventures. It was my first time using grapes. And I'm not faulting the grapes at all, just a little surprised by what I'm tasting, hoping I'm not getting off track. One bucket CS, one CF, two Merlot. Each fermented separately. Used the supplied BDX yeast, along...

I added the pre-measured packs that WGD provides, tartaric acid, FT Rouge, optired, BDX yeast. No vinegar taste. I think I'm careful with O2 exposure. It only sees air during racking, carboys are topped up. I don't think CO2 is present, but can test as Rice Guy suggests. WGD actually responded...

I got 4 buckets of red from WGD, 3 different varietals. After 10 months of bulk aging in 4 different vessels they are all tasting quite harsh. Sour and bitter. Most recent sample is a blend, pH 3.7, TA 6. I know the stock answer is "give it time", but so far time has not been kind. There's no...

Yeah well I guess I'm looking for a magic charm that doesn't exist. I'm only a year into this and I'm trying to fast track to an advanced level without putting in the time. Problem is I'm getting on the old side and may not live long enough to be a good winemaker. I read a lot of good advice on...

I would like to say thank you as well. I enjoyed the presentation and the wine. I thought the reds were good, the Viognier was impressive. If I could offer my take and a suggestion for future events... My main interest in this tasting was summed up in the question that was asked: How can we...

I almost bought a small Bochart barrel but aborted due to perceived red flags. Having said that, I’m glad you’re trying them out. If the company turns out legit, this forum could steer some business their way. Please keep us posted. The people at Vadai are good to work with. I acquired a Vadai...

Related question (I think). Some instructions say that when MLF is done you should rack and sulphite. In my case, MLF is done but we're still churning CO2. Am I not better off waiting for the wine to de-gas before racking?

Just got off the phone with them. They are shipping to me today to Washington. If you want to give it a shot, Spencer says to call him, 707-856-2856.

Of course. Where else?:r

I bought a Herculometer as an unbreakable backup, decided to test it beside my glass hydrometer, got a 1.5 brix difference. Both calibrated in water at zero. So I called the vendor and they sent me a new one, different from both the others. This one calibrated at +1 brix. I don't currently have...

You were all right. It took a couple days but it's moving now.

Hmm, so nothing to do with the lees? Just the act of squeezing the grapes shocks the yeast? I'm hoping to rack off gross lees tomorrow as I won't have time during the week. So it should keep chugging till it's done?

50 gallons cab sauv fermented slow and steady in a 66 degree room. After 2 weeks, at 1.004 I pressed into 7 caboys of various sizes, expecting ferment to finish in carboys. 4 carboys of free run with heavy lees are chugging away. 3 carboys of pressed wine, lighter on the lees, are showing no...

Last year I made a blackberry port. I started with 14% ABV wine and brought it up to 18% with cognac. It is delicious. This year I decided to keep step feeding sugar until I reached 19% (if I measured right). My question is, How much flavor is imparted by the spirit? I plan to experiment a bit...

Is a high temp necessary? I have read here that a slow ferment is good. My ferment room is 66 degrees, must is 71. Seems to be going well so far. My grapes were in the 30's when I picked them up and my garage was in the mid 50's. I soaked 3 days, high was about 56. Good thing I didn't read...

My test results: Brix 27.5 pH 3.8 TA .54 Will dilute with acidulated water. Then what? Test again? Or should I expect to add acid?

Alright, this is encouraging. We had a small stem picking crew to be on the safe side. Sour grapes, what equipment do you use?

It’s a crusher/destemmer

This is the first time I ever used a crusher. It seems to me I'm getting a lot of stems (cab sauv). Is this standard? Is my crusher not working well? Do these need to be picked out? Thanks in advance for your recommendations.