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So I'm thinking I want to soak some oak cubes in scotch for my next batch just for a kiss of peet-y smokiness. I've never soaked oak in liquor before so I wasn't sure if a neutral oak would be better. If it helps, I am planning on dropping in a M+ spiral during the last month of bulk aging.

I just picked up the RJS Chilean Trio (Carmenere, Cab Sauv, Malbec) and have been deciding on which yeast to use. I was torn between BM4x4 and D80, but then I came across the AMH Assmanshaussen which sounds pretty intriguing. I noticed it has a lengthy lag time, but I was curious to see if...

+1 for them! I love that you can now upload custom labels too!

He has to dig two of them out, so that should be an adventure to say the least!

Getting my wisdom teeth pulled, so I'll just be curled up in the fetal position for most of the day.

I like to keep my bottles cork down for a bout a week or so before lying them on their side. As for drinking it, I personally wait a month before I try my first bottle.

Philip Carter, in Hume VA.

I've always loved chemistry, and when I was a cellar assistant at a winery in VA, the winemaker talked at length about the science behind it. From that moment on, I knew I wanted to continue making it even if I couldn't have my own vineyard.

If she fits.....

Happy Christmas everyone!

I get my RJS from Northern Brewer or Midwest Supplies. I haven't found a source for the other two, however.

Second this. The local home brew store here doesn't have any honey, but they did have recommendations on where to get some. I ended up going to a local apiary which charged me $3/lb and a $1 discount for future purchases if I gave them some bottles which I think is a fair trade.

After reading through this thread, I feel a little less silly lol. I totally agree. I'll spend hours researching different yeast strains and feel that I learn more and more about the winemaking process just by doing that. I like to list interesting stuff (like yeast selection) on the back of...

If you asked me a year ago it'd be Cab Sauv, but after my trip to Santa Rosa (specifically Ravenswood), it'd have to be Zin (preferably OVZ). IMO, most Cabs that I've had, though packed with flavor, are a bit on the heavier side whereas Zins tend to be a little lighter and have spicier flavor.

I know this may sound silly, but whenever I think about the varietal of the wine I'm making, I think of the region it natively comes from and try and find a yeast that comes from there for where I can emulate (though failing miserably) the most "authentic" wine. For example, for my Riesling, I...

Same here. Both of mine averaged around 73 degrees (which is probably less than ideal), and they turned out pretty decent!

Can confirm this. I lived in Winchester and worked at a winery about 30 minutes away. The land prices were mind blowing. There were actually a few that went out of business while I lived there, so I have a feeling that's one of the reasons why.

I love that label!

Although I haven't made this yet, others on here have nothing but amazing things to say about it.