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Lol...breakfast would probably be better, last time I left here at like 6am to get there by 8....but I'm prob gonna get blueberry bushes down there more toward the summer so I'll be passing thru the area again....but either way is a long way off

I'll be heading down to Pintos in the spring for sure....If anybody else is, perhaps a meetup is in order.. I tried to rack all my cab and zin, having given up on malo in the cab I wound up blending 6 gall of cab with 9 zin, and keeping about 3 gal zin and 8 gallon of cab unblended. I just had...

also looking ahead to spring when I try this again, im gonna ditch the sequential and do co inoculation....ifs avoiding so2 at crush do you add ur yeast straight away to supplant any wild yeasts?

that had actually occurred, to me, though id only be blending 6 out of 15 gall cab, and the ph post blending was pretty much where I wanted it assuming it didn't complete mlf once blending..but I think bringing ph down in that case easier that bringing up..but point taken....don't really know...

so im gonna kick this to you all bc ive have to admit defeat on the cab MLF...however the zin finished... should I just finish the cab (sulfite and rack) as normal or is there another avenue? ph on the cab is 3.54, the zin is now 3.84....its worth noting that I was planning on blending the with...

Just rubbing it in at this point:ft

ML envy..

I'm not opposed to making this personal, if I have to go cell for cell, molecule to molecule...

Ok, so my so2 is 10, so that kinda shoots my theory down I guess... Here is my test sheet, the ones that say non are the gallons that were not innoculated, at any rate I just dosed it with ch16 and oak cubes....

How would you regulate so2 at crush?, Already bought oak, and removed heat pad on second inoculation bc I thought I might have cooked the firstbatch....after the wife and kid go to bed I'll post test results and such.

I bought 2 54l and one approx nine gall last year... intend to keep a few single gals in conjunction for topping up purposes.... I did take a gamble last season and was able to degass the smaller with a vaccum pump at 20 in of vacuum, which was cool especially since wine loss is a problem I'd...

Btw any of you Jersey guys need a hand with your glut of unfinished wine projects let me know, anything I could learn first hand would be awsome..(no I dont mean on the drinking side either)

So I currently have 6 gal of zin and 15 gal of cab . I just did a chromo sheet and can see the zin almost done but the cab hasn't budged... I have ruled out he temp since both are at the same temp 68 degrees Ph is within tolerances as per instructions. Both rehydrated at same time and...

Worked on the shelving and lighting in between the last 2 wine seasons, been waiting on this for a while. Had it made my local craftsman. gonna hang the In vino veritas sign above the long rack with the colored spotlight on it

Yes....that being said, it never fails that as soon as I start the filter or out one drop of titrant in beaker, my wife tells downstairs that I have to do something..

Damn...look who just showed up to the party....how u doin?

I do enjoy the smell, I must admit

Just out of curiosity since I did my first crush this season....if you were able to hold the cap submerged with like a stainless steel grate or mesh would there be any benefit or harm to the wine instead of punching down?

One thing on both reds, the must was so thick, getting a sample of juice with the wine thief wasnt ez, wasnt expecting that...normal tho?