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hey, if somebody can do me a favor and post a copy of an old order form from Pintos? Trying to budget for the fall...I know prices can vary on a wide range of things, but just trying to get a handle on the pricing also trying to compile pound grape=gallons must= pressed volume.. I had scoured...

let me know as well...I grow my own so it have limitations, the wife wont allow me to crave of any more yard to plant.. curious though what your yield will be

My recipe calls for 17 lbs per gallon....I use about 20...sounds like you have more than enough, lol

Just about done picking mine, had Cabot and Honeyoye... got over 60 lbs, I should be able to get 15 gallon ez this year

Better news, due to the lack of Chilean...had plenty of time to work on some fruit wines...my strawberry patch has yielded about 50lbs so far, so I'm hoping to make about 15 gallon of strawberry wine this year. Will be bottling Tropical Daze (db varient)...and starting some more db as well...

For what it's worth, as of memorial day Corrados still has no products from Chile or s. Africa...but in my spare time I've been locating suppliers in the nyc metro area...also have emailed the NY vineyard association, they will be giving me info on growers in the lower Hudson valley that will...

What are you are backsweetening to in s.g.?

If I blend it would be post ferment...with my fall pails I blended Syrah with Sangiovese 66/33 in a 3gall and then the other way 33/66 in a 5 gal with 1 gall of each to spare with 1 gallon of blended to top off... Being that I'm trying to learn combined with my palate not being too...

Being as grapes werent available for me, I'll be doing buckets again, any ideas for Chilean blends/ratios? I just bottled a malbec from last spring so I'll have that around for a while...just felt like doing something different/Interesting

I too am cursed by the poor taste buds....I did half the max dose of tannin comple in all 4 carboys from juice pails in the fall...I did save about 1.5 l from each that's got no tannin supplement...side by side comparison will be the only way I'll be able to compare... Though it does make me...

You had me at 4 diff 20 gallon batches...then I blacked out

Side question, how often you guys calibrating your meters?

bigger bucket....use brute garbage cans from HD they are nsf rated for food....

Right next to the Meadowlands on rt 17

I'll probably just do a few pails if Corrados is a bust

Hasbrouck heights...

I added tannin complex to the 4 pails from the fall...it remains s to be seen what the overall effect will be

I think it over thinking this a bit....my first batch of wine ever was a strawberry...just get good fruit and follow the proper protocols for sanitation and racking and you'll have an excellent wine...I think your recipe is a little light on fruit.....i wouldn't use less than 16 lb for a 6 gal...

Yeah...I was all fired up...got 3 54l demijohns (which btw the people I bought them from have more) and the press and crusher...may just take a stab at some white wines with juice pails and wait for fall..

Yeah...I was kinda bent out of shape...they have been saying yeah yeah yeah for months.. Got my press and crusher destemmer, but will have to wait til fall