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Very goood

Well done. Fruit and botanical wines are fun to make. I personally enjoy making fresh fruit and botanical wines in mid summer or autumn when everything is ready. The challenges are different to grape and the rewards can be as good - although unfortunately not as well appreciated or understood by...

All of the reasons you suggested and probably a couple more related to a water wash they may have received when the processor was prepping the blueberries prior freezing.

thanks to today’s thread on Chitosan, I followed and watched a 30” webinar on issues related to reducing microbiological activity - that then prompted me to treat 45 litres of twelve month Pinot Noir. It was an amazing video - certainly has tipped me towards fining - which I have previously...

Thanks for the reference to the webinar. Incredibly informative. That has changed a bit of my thinking, as I choose not to filter my wines. i have some Pinot Noir in bulk at present which needs bottling so I may give it the Chitosan treatment this week and bottle next month.cheers again for the...

i rarely use all the chemicals. I have never used the fining agents preferring to hold in bulk and rack every couple of months. I use my own oak (spirals) rather than the sawdust provided. I have my own stocks of K meta and K sorbate, tannin etc. I save the sachets of k sorbate and k meta for...

If by chance it turns into a loaf of sour dough bread please take a photo and post on this blog. It would be a miracle of course however all of us on this blog are focussed on turning water into wine - so you never know your luck.

That sounds interesting. i wouldn’t mind reading about the process. Do you have a link. cheers for the information.

Yep. Yesterday was particularly bad. I could only read one posting. Logging in makes a difference.

My turn to cook so I did my normal - I leaned towards the seafood. i experimented with a little french dish ( simple as) called “moule au gratin“ - basically mussel pie.. FYI I used a country wine - a three year old Rose Petal - as the cooking wine. It really spiked the flavours with fresh...

That T Bone looks devine

Jeez that looks good.

Cab Franc Makes a beautiful smooth wine and as you know it is often blended with with more plentiful grapes such as merlot, to improve the final outcome. However a straight cab franc wine is absolutely stunning. Especially if you let bottle age for 3 to 5 years. You are a lucky fella

Taking things quietly these days for obvious reasons. I decided to play around with a spicy seafood fritter recipe. the wife and daughter enjoyed it. The seafood was mussels and prawns. Definitely worth doing again. Beans, mushrooms and cos lettuce to accompany.

I know it’s bloody hard - but when I forget the mantra “moderation old chap” I suffer.

Yep...you’re good to go on that pH. Al the best with your batch.

Yeah - agree with you re the bottle prep. I do similar. Store bottles clean and treat mine with a Star San rinse prior to bottling. I've learnt to cope with the monotony by listening to pod casts.

That sounds soooo good.

Sunday here in the Southern Hemisphere. Pizza night. My usual. Prawns, mushrooms, a hint of bacon - all over a base of light tomato base and mozzarell.