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Syphoned off the two zins today. Picked up two sangiovese buckets and put them on the premium skins, and one bucket of muscat on the regular zin skins for a quasi de?? red or rose muscato.

Every harvest I'm pretty good at planning somewhat ahead and having everything needed. Except distilled water. End up using plain old tap water. Very rarely have distilled water on hand when something calls for it. 5+ years of wine making with several batches both each fall and spring harvest...

Thnx dude, happy fermenting back at ya!!

Hope things have recovered and/or improved in ND since the last postings. Went to Procacci Brother's today, place was rockin'. Got first round of grapes and juice of the fall season. 4 lugs "premium zin" for one batch and 1 lug of regular zin and 3 juice buckets of zin for another batch...

If the cab tastes good, I wouldn't touch it. It's not that far off. I also wouldn't sacrifice some good wine to prop up a mediocre wine unless it made a better wine than both individual wines. All three of my australian juice buckets(cab, syrah, grenache) were mediocre blended they made...

4 new winemakers joining? The tonnage will be going up. Novices?

Yup staying Philly. Just ready for the next housing project. Will be looking for something that could serve as a photography studio as well.

Getting a later start this year than usual and I'm passing on the SA grapes. Been working on the house and May will work better for me at this point. But dang, out of S.Africa, S.America and California the S.African grapes are the best quality and cleanest clusters. Next year I'll get back...

First day was a little shaky, but after a few hours it became easier. The only part I really didn't like is when the boom was extended and the turnstile had to be rotated and the boom would sway at the end of the turn. As much fun as it was i'm glad to be off of it.

Already did, thank you

Chillin today, letting my 57 year old body heal from 8 days of construction, remember I'm a computer nerd by trade, well not any more, and have not been this physical in quite awhile. But I had put off renovations to the third floor exterior of my house for about ten years. Have gotten many...

Do as @cmason1957 says. I divide my MLB packets into four portions when I get them. I did this the last couple of season and used each in 15gl batches. All have completed MLF. I put into vials and put in the frig. But vacuum sealing would be better.

I've been surprised by not needing a deposit as well with them. I don't think Pinto's worries about orders not being picked up, except if really large, they have buyers who will buy whatever they have left at the end of the season if anything. Let me know when you are going, I'll try to meet...

Ha, I shot darts there up until about 10 years ago. Haven't been in there in a while. Yup 20th and Pemberton two blocks away.

Yes I am, 22nd and Bainbridge.

Hey Monty, I started making wine around the same time you did. In a row home in Philly with a 6' basement. Luckily for me though I'm only 5'8". Good luck with the winery and wines. There are many here who have built some amazing basement wineries, you'll get some good advice.

Nice lineup, very interested in how the Carmenere/petite verdot turns out.

Bottled the SA 2017 cab sauv 11 months ago. Only two bottles left. Some of the sauv blanc had barrel exposure some didn't, what didn't go in the barrel took longer to clear. You will be tasting the Pinotage. Good luck with the wine comp. I still have a bottle or your Norton blend.

How is everyone's 2018 wines coming along? Itching here for grapes. Update from my cellar: OVZ is in the 14 gl vessel until sept. It spent some time in the barrel. So far it's better than 2017 but not quite as good as 2016.....yet Brunello is in the barrel, just topped off on saturday...

Prices seem the same as last year, but a little less variety. There were two sources of SA cab last year.