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So...I'm pretty sure corrados will not have any fresh grapes this spring...they will have buckets tho... Any other places in the northern nj or NY area get grapes? Gino Pinto is a little bit of a hike...allegedly theres a place in the bronx...but well...its the bronx so nah

I picked up some oak chips, thinking of adding to my sang/Syrah blend... Part out of desire to experiment, partly because in tasting along the way I've found the flavor flat, which I'm attributing to making from buckets without the benefit of skins... I've added tannin complex alrready (3 grams...

Have friends that used to live in Long Lake....that's up there right?

I know,,lol but you have to go thru 30 pages of posts to find a recipe....

Would be cool to have recipe thread where its strictly recipe and comments from the poster...

could somebody post links to some of the variations of DB, like the tropical....going through 235 pages looking for them has proved fruitless thus far (pun intended)

Probably shouldnt be testing the structural integrity with good wine, but I wanted to see how the back lighting looked on the different bottles

Bringing new meaning to the phrase, "getting lucky"

So...I bottled my malbec at my wine "school"...kinda mixed feeling on never going back to make wine there..learned a lot and met cool people, but ready to strike out on my own this spring

Have either a bad starter or solenoid issue lingering from last year.. I usually take them both for a ride as well assuming I can find my wetsuit

Couldn't you just float the hydrometer I the carboy and forget abou the lab, watching specific gravity climb higher after bottoming out after fermentation as alcohol is being removed? It would get back to 1.00 eventually right? Assuming your dealing with wine...in your everclear scenario (even...

Alcohol boils at 174 f at sea level, with 28 in hg or 13.75 psi of suction it only drops to 93 degrees ....seems like a moot point since you shouldnt put that much vaccum on glass....to get boiling at room temp would seem inherently dangerous

Well...been checking with corrados as to the availability of grapes...they a sure me they will have, but no pricing til april... Getting some new equipment, got 2 54l demijohns and I've been talking a lot to my customers that own Italian restaurants, the majority make wine as well and one of...

I may have to couple de winterizing my waverunners at the shore with a side trip there if corrados doesnt pan out

Progress is slow, but the main shelving is almost done, added led strip lighting on the backside to help light up the glass...still need to make each part 1 at a time from the arching of the verticle supports changing width of each shelf.. All in all I'm happy..not really fancy but it'll be...

Checked in at Corrados yesterday, they dont even expect pricing till beginning of april..thought that was odd...

So I've been pricing a press, in hope of making the jump from pails to grapes...any thoughts on what size press is appropriate if the starting volume is 27 to 30 gal of must?...did the math as per previous posts, I picked up a pair of 54L demijohns so I'll be in the 15 gallon area after pressing

You can try hot water boosters made by Hatco, or Hubble... they are the industry standards for the restaurant biz... I install they all the time when the normal hot h2o heater cant provide enough hot water during heavy usage...might work for you...

ill be bottling my Chilean Malbec and Carm/cab blend next Saturday from the wine school ive first dipped my feet into wine making with....carm cab blend was good, ive done it before.... also this will probably be the last time I do anything with them since ive left the nest so to speak... nice...

It's on the clifton paterson border in north jersey...I spoke to them and they will be getting spring grapes..though they said last year the supplier stiffed them... I'll post the pricing once they have it...I stop by there about once a week bc I pass it for work all the time