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Chaddsford, Sand Castle and The Inn at Grace Wineries are all good bets in the area you mention. In Philly I've been to most of the wine bars on this list: https://www.thrillist.com/drink/philadelphia/the-8-best-wine-bars-in-philadelphia#

Oak is just about right. Could have left another week or two maybe, but was happy how it tasted.

I made many of the WE Eclipse series several years back. Didn't feel I was getting out of them what I liked in a wine. For me the transition to all grape and juice bucket wines was well worth it. Not knocking kits but, except for one, my all grape batches have been better than any of the...

Pinotage came out of the barrel Saturday. Coming along very nicely. Will taste again at 12 months. Carmenere/Malbec is in the barrel now.

Heed the call of the barrel. Fill it. Think I'm going to take the pinotage out tomorrow

What Boatboy24 said.

You probably are, but each batch and/or varietal of grapes will yield different amounts. I got different yields from the brunello, zin and petite syrah. The PS yielding the least.

Buy a bottle of OVZ and top it off. Other choices are headspace eliminator from AIO or marbles to take up the space. I usually use something similar in this situation. Like if I had a some extra cab sauv or other bigger red I would top off with that. I used a commercial bottle of sauv blanc...

Good friend to have. I made a pear/pineapple last year and a pear/apple this year. Both were from pear concentrate, pineapples and apples from fresh fruit. But pear has the one of the best smells while fermenting. This years pear/apple is very good. Any of those yeasts are fine. If you...

I've heard/read the same thing.

It's definitely a speculative plan.

I've been scaling up myself. But taking a slightly different approach, to keep ahead of my consumption, I'm going with a carboy per week plan. 52 carboys, 1300 gallons. I'm at 22 carboys now. Several years from now when I hit the apogee of this plan, with medical advances I should be able to...

Gino Pinto's still had some grapes and juice buckets as of this past friday. LHBS still has about 20 buckets. I almost pulled the trigger on some more this weekend, but I would need more carboys and more basement space so I held off. It's tough though, maybe just one more bucket or two...

Yes, 24-48 hours press rack off the gross lees. Fine lees after is fine. MLF will complete.

8% ABV and carbonated, you are looking more to make a beer than a wine. Go to homebrewtalk.com there are several conversations about tamarind. Beer is ready to drink in weeks from making it.

Well then let's try and make it happen.

Those grapes look very nice. Very jealous Fred! I'm sold after this year on the higher level boutique grapes from known regions and vineyards. The Lanza stuff looks great, the Paso Robles Zin I got this year is already a better wine at 6 weeks than the premium Zin Regina Grapes the previous...

Thanks for the heads up.

I still haven't seen mixed black grapes offered anywhere here in Philly or SJ. Think I got the sauv blanc just right, slightly over oaked. In six months it shouldn't be, hopefully. I have Pinotage in the barrel now will taste in another 4 weeks or so.

So far the sauv blanc is out of the barrel two weeks, sightly over oaked, but after 6 months or so hoping it fades a bit. Pinotage is in the barrel now, will taste in another few weeks.