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thanks for the report we love going wine tasting so know good vineyards anywhere hits our list

When I brewed beer I used filters all the time, what is did once used is back flowed the filter with higher pressure to force off a lot of the thing that it caught and then put it in a ziplock and put in the freezer. that way it never had a chance to get funky and about 70% of the junk was back...

I will add my take here Sulfites can be a controversial subject. I have always added campden tablets from my very first batch of wine. I use it to stunt the natural yeast on all fruit so I can add the yeast I use. OK, After that I have followed several roads of thought over the years. The anti...

looks good only improvement I can see is a wet area. I mean a place you can get Buck Crazy with water and not worry about getting things wet. Some what like a shower stall that you can clean things in not destroy surrounding things. I really like your set up

Most fermentation is done by 1 week if nothing goes wrong the problem after that is the skins (cap) can get moldy so after a week pull them, press them and return the must to the fermenter and jettison the skins. just be sanitary

nice place, My take on the natural root vines. The reason for grafted stock is to give roots that resist a lot of root decease. seeing as they are doing fine, you have time to decide what to do with them. Now about the not being trimmed back for a few years, even the worst mistake only sets you...

I like doing strawberry wines I pull the fruit after 1 week. It is my finding tat I get nothing else from it after that and can run the risk of something funky attacking the fruit. Also I find that strawberry wine has a ton of lees so I run a filtering funnel at first rack.

there are styles fruit wines I do that I "kill the fermentation" that is so I do not need to back sweeten. and I am always looking for a yeast that does not ferment to high percentage wine for fruit wines. Fruit wines can spoil easy in long ageings. the reason I just said that is the discussion...

I love that you have so much info on how you did the wine that is fantastic Now here are a few secrets of mine for adding tannins I use raisins and oak chips. raisins in the ferment and chips in the secondary Good luck

I have a suggestion get a note book and record the entire process you did during and after the next batch you do keep records on it After a while you will have a base of information on how stuff affects the process these guys around here are probably tired of me keep talking about records, but...

For the size containers we use I think just using co2 cartridges' will be a lot more cost effective. I do realize why to use the co2, I just question the sourcing of dry ice and how to store any amount not used I have a small (5 pound) co2 bottle from when I had a beer tap system at the house...

To reiterate part of my original question: should I: - let it rest on the skins for a few days for complexity and flavor? - decap it and let the juice sit for a couple more days in primary? - go ahead to secondary right away? by the time it is ready to press those skins, most of the...

there is a great book that is written for beer brewers that covers nothing but yeast. I normally is sold at most home brew stores. Any way, it goes over the process of how yeast infects a batch of fermentable liquid till the end, explaining the life cycle of yeast. Fast fermentation, as...

I age in 3 gallon carboys and will age as long as I do not need that carboy. up to a year at times the thing I do notice is that different types of wine can be sensitive to how it is aged. fruit wines do not need so much ageing as a dark red grape wine would, and it seems to me that white wines...

Smoke this is a hobby, and like most hobbies you can get just as serious as you want. I take it to what ever level I want with each batch. It seems that is how I keep it fun yes a lot of good knowledge here, and even better than that a lot of balanced guys here at all the levels so you can...

tjmeyer, those Zin buds are ready to run, looking good

I started this hobby with a batch of banana wine, fermented in a ice chest with a towel over it, racked into 1 gallon bottles. I bought a carboy next and each batch bought better equipment. Now remember in the 1980s we bought equipment from a add in the back of mother earth news. No brew store...

this is a fun thread

I just penciled it out for this year I plan on 2 batches from frozen must, Malbec, Zinfandel 2 from kit, merlot and a white I have not decided on 1 skeeter Pee and probably about 6 fruit, I have 3 batches of strawberry from last year so blueberry looks good for this year. plus this year I will...