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Thank you all, What make of variable capacity stainless 1000L tank is tops right now. I read some of the older threads but wondering if there is a current king of tanks? Spiedal look very nice but spendy. There is no local suppliers so I would have to ship across Canada. RT

Ok that was my thought as well, starting to look at small scale winery equipment options and flex tanks would work much better for my situation than barrels. Tough to lug up and down stairs for cleaning time… I assume they kept their Whites in stainless? thanks, RT

Hi all, does anyone know of commercial wineries who use flex tanks exclusively? Can they be used for whites too, or just too much oxygen transmission? RT

I had thought the same thing but didn’t find anything obvious on my google search so I thought I would ask my like minded friends who also have vineyards. Google can help answer questions like what’s the difference between maple mead and maple wine but its sometimes nice to just ask our sharp...

Has anyone seen any studies where white landscape cloth is used in this same manner? I can see the value of the reflective white surface but it would also lessen soil warming. Would be great if it works to advance ripening in marginal areas… RT

I was the benefactor of this thread. Another wonderful contact made through WMT. Hazelemere is one heck of a guy, and makes some wonderful wine, oh and very very nice fruit port. All the cuttings are settled in. Keeping in a very cool garage with heat tape on the bases to promote callusing. I...

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Ok, thank you. I will be on the look out for a metal chop saw, and start hoarding rebar. RT

Hi , looking for what everyone uses for training new vines? Many of my bamboo stakes have broken after one or two years. needing about 3000 so looking for economical solution. thanks, RT

Funny you should ask, I had to rack and wash out the barrel, check so2 and have a taste. I am happy to report that the smoke is settling down or maybe settling in . I think it’s going to be okay. as said by Venatorscribe, the wine and me will have a unique story to tell in the coming years...

Winemaker mag had a feature on la crescent, including wine Making tips. RT

Those shoots have been shocked by the sun. Had the same happen this spring. Give it time, some will rebound or new shoots will emerge. RT

In my experience, a small rubber tracked excavator with a thumb and front blade is king for land clearing, you can grab individual trees, shrubs or scrubs and when lifting vertical can yank the whole root system. You have the agility to stack the piles neatly for burning or load for removal...

Without seeing or understanding the process or upfront capital cost, I would be very interested in being able to stop fermentation and leave residual sugars at the rate you quoted. Let me know when you are going to market. RT

Hi all, thought I would give an update. It’s a tough one to give. So my Bordeaux blend in the barrel is solid from a winemaking perspective. For that I am happy. Unfortunately the summer of 2021 had a number of forest fires in the valley I get my grapes from. I couldn’t pick up any smoke taint...

Ok, that helps. funny enough my Amazon order of the book Stars in a Glass arrived today. Great explanation of the process but didn’t touch on the question I had. @Rice_Guy thank you for the info, that makes sense about multiple defences. I just want to make sure the sweetness level introduced...

Hi all, getting my plans and equipment in place to try making a batch of sparking wine using the traditional method. Have found some good write up so feeling prepared about most things. After disgorging, you top back up with dosage and many sources say that top up dosage is sweetened to help...

Getting more grapes shouldn’t be an issue just money and cellar space. Thank you for suggestion, it gave me pause. I like the idea of running multiple methods in parallel, gets me to my preferred method sooner, or the best method may always be a blend of treatments. I was looking scale down...

My thinking was the EM on mostly skins would extract as much flavour, colour and some tannins but getting off the seeds would eliminate the harsher seed tannins. I haven’t done before so only a theory so far, advice appreciated. RT

Hi WM81, i want to try the delestage method along with an extended maceration to wring out all I can from our northern Pinot noir. Worried about excessive tannins and looking to make a nice early drinker. ‘’RT