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For the vineyard adding: ‘Pinot noir clone 828 and clone 73. chardonnay clone 548 Dornfelder Ortega For wine making I want to focus on Pinot noir, really want learn to make a stellar Pinot. Will probably get around 250lbs. Will pull a good amount off for saiganee . Long cold soak and am I’m...

I may be on a wrong tangent, but I wonder what the final sulphite levels were? I was reading tonight about high pH wine making and it was mentioned wines over 200ppm SO2 can have a soapy finish. Now I assume that may be referring to the finish in the mouth but it caught my eye in the context of...

First of I want to express my gratitude for all the help and advice I have received from this group. I have been ramping up my learning and wine making efforts for the past couple of years. I really ramped up my game this year with some new kit. New crusher destemmer, hydraulic bladder press...

Well today was the day. Thank you all for the advice, I felt pressing went extremely well. I cobbled together all my remaining containers to get the right volume. I filled 2 of my smaller primaries almost to the top and then sealed with saran wrap. I pressed a little bit early so Co2 still being...

I was thinking about this , after re-reading the epic NorCal thread about closing the gap between home and commercial wines. It was mentioned about using a deep freeze to cold soak grapes in their primary tubs. The problem is the in-efficient use of space when using round tubs in a square...

Very cool, literally haha. Not sure if anyone around here sells dry ice. I’ll ask around. txs RT

Hi Eric this has been the last couple of years of my life, finding vinifera that will grow and more importantly mature in a similar zone. No Italian varieties but here is some early ripening red options, Pinot noir, Gamet, dornfelder. If willing to go hybrids then the options expand. If you...

@NorCal, that is a perfect summary, exactly what I was looking for thank you! @winemaker81 , wouldn't 300 lb of grapes far exceed a 54L demi-jon? I assume that woudl yield about 75L? Thank you all. RT

Morning all, I am getting ready for my reds to come in over the next week or so. This is the first year I will be aging in a 60 gallon barrel, which is a large uptick in quantity for me. I was hoping to get some insight on how others handle everything post pressing. I will be co-inoculating MLF...

Sorry, the timing on this suck I sold that unit the date before you posted. Having said that it wouldn’t be hard to recreate. If I recall I reverse engineered it by starting with my receiving bucket height. From there I figured out my slope for the screen and receiving tub. I ended up having to...

Well I predicted this thread would be epic, and you would be a humble story teller..... 2 years from now, that first sip will taste a little finer, and your guests will be awe as you tell the story and adventure, or what was the 2021 vintage!

Crushday, I am so very sorry. That sucks. RT

Hi crushday, some more questions. Primary ferment in the brutes and then into...? Sorry I didn't see it before, will this be a blend? Will it be barrel aged? Txs. RT

Morning crushday, as this thread has the potential to be epic, and the gold standard for new members wanting to make red wine from grapes would you be willing flush out a little more details?: - why did you inoculate with 2 yeast? - why did you decide to co-inoculate mlb while primary fermenting...

And thank you @crushday for sharing the story and photos it makes everybody’s day richer. Good luck with the crush, going to be fun to follow this one from beginning to end.

Thank you Balaton, I think it may just be natural fall colouring just seemed early and as said I’m super sensitive given last year’s loss. I did note the maples are starting to turn so I’m feeling better… I will keep a close eye on it and reach out to you if it changes. ‘thanks RT

Hi all, wondering if I can get some advice. Last year I established 150 vines, La Crescent, Lemberger and Gamay Noir. All was going great until late summer/early fall when I noticed a lot of leaf edge burning and then eventually leaf yellowing and dying. One end of my vineyard looked worse than...

That’s perfect. I cored a hole from my attached garage down to my wine room in my basement and lined it with an abs pipe I slip siphon hoses through. It is nice to crush and press and bottle in the garage but bulk age etc downstairs in the nice cool climate controlled space. This pump will work...

Thanks gents. If the lift is about 9' what is the lift above the pump? I need to pump from my basement to the garage so about 13' total when you include into the top of a barrel or demijohn. Sorry to hijack the thread... Thank you, RT

Thank you NorCal, and just to check that is a positive displacement pump so gentle enough for wine? On Amazon as we speak😉 RT