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So true ....!

I like the way you roll ... good style

An old wine bottle perhaps ?

i normally bottle after at least three to five rankings so sediment isn’t that great but I’m a fussy prick and even a little residual smear down the side of a bottle would make me feel disappointed- hence the beauty of the nova twist - now I can stand them up and let any bottle sediment sit...

stunning photo

Thats a very good idea. I’m contemplating a similar blend. Malbec, Merlot and Cab Sav are made for each other. A beautiful combination/ blend. You won’t regret.

that looks excellent. I must try this dish. Salut

Haha..I thought similarly...but then I thought - didn't green tea originate from China. And I presume the lovely folks there drank gallons of green tea ... I’m not being anti China - it is a great country... with lovely people ( at my average level) - so let’s just wear face masks and keep our...

Good to hear. I made around 80 litres ( approx 20 gallons) five years ago. I held the wine in bulk for over a year then bottled it. I was not happy with the flavour. Everything seemed out of whack. No mouth feel, acidity too sharp, too dry etc etc... I had also over oaked it. Every now and then...

Sunday night ( Southern Hemisphere) - pizza night - I’m cooking tonight. A seafood pizza. The wine was a country fruit (Feijoa) wine using a Gerwurtztraminer style yeast

That is an interesting article. Cheers for that

Just give it another twelve months. Malbec is a bea wine but can be a tad harsh depen upon terror. But it sorts itself out. However - a lot of vintners will blend it with cab sav and merlot to soften. 50% merlot 25% and 25% Malbec and cab sav. Don’t back sweeten with cherry juice. You have gold...

Yes. Agree. Intuition and follow your nose. the goal is to 'feel' the process and use your instruments - and don’t forget patience - Time fixes a ***** load of niggling issues - let the alchemy sort it

I agree. I’ve made a few kits and have never bothered with the instructions. I use the kit as a source of juice. Then work from first principles and proceed as normal to make wine. Using my various gadgets to assess everything as it proceeds. I don’t use finings and I don’t use their oak...

My pear wine last year gave me similar jip. I wasn’t prepared to keep losing wine with each racking. I did the additional pectinase thing then left it outside in my shed for a few more months over winter and guess what. It separated brilliantly. I feel your frustration. hang in there.

They are expensive compared to cork hence the need to get several cycles out of each novatwist. I’m in New Zealand - so our prices get a bit skewed by shipping costs. I also need to stand my bottles up as I no longer filter so need to have any sediment settle on the bottom and found that corks...

I think it will be. Do you have lots of fresh tropical fruit ? I suppose your high temperatures will be a challenge. Just keep your pectinase, k meta and Star San sanitation up.

Reuse the nova twist. I have been using them for three or four years. Some of my refres summer fruit wines are in bottles that have done two or three cycles. I rate them ten out of ten. NovaTwist is very different to the commercial metal tops. As the welds on those fasteners can leak. Dig...

He’s a bloody hero. we need more people like this within society

You have made me curious About the tweaks your husband made to his cab sav kit. Can you share please. Regards