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Same here.....micro doses I thought the same thing though when I made a habanero batch several months ago, now I'm addicted.

My neighbor this year grew some Carolina Reaper peppers this year. She was kind enough to give us some. Have grown all kinds of hot peppers for the past 20+ years and make hot sauces, adobo sauce, dried, chiplotle, etc each year. But never have grown anything this potent. So with some of my...

Ah yes, you guys are correct, read about these processes several years ago. Couldn't remember which was which. Battonage So far no long term leakage with the barrel here, little seepage in the beginning but seemed resolved itself.

Isn't stirring up the lees called 'sur lie"? haven't tried that yet with my whites. Bentonite, freeze and filter? How much wine did you get out of 26 total tons? Enzyme guy huh?

OV Zin is all off the gross lees at this point. Activity still going. With 7 lugs I ended up with 17.5 gls, 13.5 fee run and 4 press. Froze several lbs of the skins. Made a beer wort and tossed it on a portion of the skins. Will dry hop and then carbonate like a normal beer. Purely...

Wasn't wax he was coating it with? BTW tasted the sauv blanc today at 24 day it has a smidge of too much oak. Going one more week then pulling it. Pinotage up next.

Meant Georgia not Hungary.

Amphora available here: http://jars.terracotta-artenova.com/ I'm pretty sure I have read a few places in California, Hungary and or Italy doing it or still doing it this way with success. Or at least in California in terra cotta amphora. Wine takes on earthier qualities but not undrinkable...

Scampi sounds real good right about now. I used the garlic in a paella last week.

Did another chroma yesterday(sorry no pic, so some of you can doubt) and the 3 Australian juice buckets at 3 months, the PS and the Brunello at 4 weeks are all complete with MLF. Racked the Aus wines onto med amer oak chips, these won't be going in the barrel. The aus cab had a lot of...

Yes , save them freeze them. It will improve your SA juice. Will be freezing my zin skins after press next week.

1. I had the same thing the first few days. Stopped after three or four days. 2. How many days is wine in barrel now? My bet is it works itself out. But if it doesn't here's a link from 5 years ago and quote from @ibglowin on how to deal with a leak "So get some canning wax and warm it...

After 14 days in new barrel sauvignon blanc is definately needing a little more oak. Going to leave another week and sample again. Maybe two.

It's kind of funny though, it only show up in photos.

Any recipe that calls for wine works.

Tasting will be approximately 5pm this evening. Few errands I have to run and then rack a few carboys in case the sauv blanc is ready to come out.

Made a batch each of garlic and onion last year. They are getting close to one year old. Both are great cooking wines, that's what I made them for. There's a thread here somewhere of my process. Onion is supposed to be drinkable after a year. The lees from these were the stinkiest I have had...

If your going to Pinto's when your Paso Robles Cab is in, at least if you call tomorrow and they still have what you want, they will add it to your order and hold. If you wait until your grapes are in it might be too late.

Going to taste my sauvignon blanc tomorrow that's in a new hungarian barrel for 14 days so far. I'm expecting it to be over oaked. But I wouldn't expect your blend to be.

What type of wine? Some will press once SG is 1.010 or under. I tend to go dry below 1.000 before I press. There are loose timetables but each ferment can be different. Some go 3 days others 10. But I typically find primary for all grape wines take 5-7 days. Then rack 24-48 after press off...