Search results

Brian good question, I stand them up. All my corked bottles are on a slant that keeps the cork wet. I do buy a lot of wines from vineyards by the case so I have racks and racks to support that. As far as screw top, yes there is a perception issue there, but then lets face something, most buyers...

I asked the question and regret it as it made me look self righteous. I guess I was only expressing my thought that I should buy the best I can for the price I can find in order to produce the best wine I can I apologize if I ruffled and feathers here is my take... Over the years I have...

Great Question and one that takes reflection I think the more you get into it the more you will arrive in the center. Having lived in CA for the far side of 30 years I have made friends with people in the wine industry, in different places in the industry. Growing, making, marketing, one thing...

Then go to flip top bottles, you can reuse the top a lot and only some times have to replace the rubber seal Bottles are free with the beer

You can use fining agents and sulfites if you want

I think there is a lot of good advice here thinking back I can say why I do as i do primary fermentation till it slows, rack secondary for 3 to 4 weeks let it settle, about 3 months keep am eye out on the lees, that is where each wine is different, rack if lees are a lot

I have a love hate relationship with natural cork, believe me the age of the cork is in that concept always. One thing I can not get past is that natural cork is not a 100% barrier and that means the variance of the surrounding atmosphere needs to betaken in for. However, the discussion here...

I had oral cancer on my tongue about 15 years ago and they took off both sides I had to recover my sense of taste as that is where sour comes from and a lot of that was gone I also had a friend lose taste do to Covid but slowly recovered guess I am trying to say, don't give up

Did the federal government pay for that study because it sounds about as useful as some they do

I agree with Jim Welch, I already had the setup so I do but if I do not have any oxygen, then I do not. I think stirring the must does it though

5527 + 3 gallons = 5530

Welcome I think it is safe to say we all love wine also.

Welcome Many here have brewed beer also I started in the early 80s with wine, in the 90s started to brew beer and really got into that. I had a full Herms system cold storage to lager and a 4 tap system. I started doing 4 step infusion mashes in a brew in a bag set up I designed just to prove it...

Welcome to the forum. I would do some simple smaller recipes till I got the process down to something predictable. Your first few attempts are a learning curve, although they can come out real nice, they also can have a few problems and then you will have all that wine to either choke down or...

I use finings but not on all wines. When I do use them I do the 2 step process, bentonite is normally first followed by isinglass or something else. Bentonite is my go to.

Many ways to get the benefit of the chips in there remember that stainless steel fermenters are the industry standard and aging in oak barrels is where wines that do get to touch wood get the contact. So not having the oak in the primary is not a OH MY God moment. Keep careful records of...

I have decided that filtering wine causes a turbulence and that introduces oxygen to the mix. I could be way wrong about that. Anyway so not to do that, I just let it rest a while and wait for it to drop out. OK, so I do not have a filtering system that does not seem to be so closed ended that...

Did a rib roast in the crock pot, that was excellent.

So a friend of mine came over who had never had one of my wines before and we sit down and open a bottle of a 2 year old Zinfandel. He acts totally un- impressed so I decide not to open anymore. Next week at work he is telling everyone about how unimpressed he was. I asked him what he liked in...