Search results

Rocky we did it the same way old school no yeast we made usually 3 53 gal barrels a year I think they were old whiskey barrels he didn't separate first run and press just mixed all together. We used it for everything from drinking to cooking soaking fruit in it he even dunked his cigar in it...

My father was from Margiliano Caserta and he would crush then ferment in one barrel he called it the working barrel after ferment press then in a separate barrel that had a spicket on the bottom that he would fill gallon jugs with when he said the wine was done. My brother and I would have to...

My father blended Alicante with zinfandel and muscat in the past I grew up with that in my house.

Sounds like a great idea now you got me thinking.

I have 20 half lugs of malbec on order from Gino Pinto and will probably get to juice pails of some white I haven't decided what kind yet they told me the chilean will be in first week of May.

If you mean Europa Pombalanse they never had chillian grapes in the past and Corados is a hit and miss ( mostly miss ) I just order and take a ride to Gino Pinto and not stress over it.

I keep bottle of Johnny Walker Blue around for when Im in the mood for something hard but that's not too often.

I still have my john wayne can opener on my key chain your right the beef was horrible and the spaghetti and meat balls wasn't any better....!

I have a slow MLF going right now myself with my all grape sangiovese I did with rc212 and vp41 mlf. Maybe there's something up with the strain of bacteria this year?