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I can relate very well to Rocky's posting; just about spot-on. My parents were from Italy. I fondly remember as a child preparing the redwood fermentation tank in late September for the arrival of Zinfandel grapes in early October. Dad's process was very rudimentary. Crushed and submerged the...

I would wager you rented a FIAT 500. I had one for eight years for local city driving. Luckily I tried reversing at the dealership. The vendor admitted it took him a while to figure it out as well. Safety item to prevent accidental shift into reverse.

I have been using an Italian floor corkier for decades. It has been very reliable, however, I wonder if there is any way to avoid the plunger imprint in the cork after it has been set into the bottle. The dimples can be quite prominent at times. I soak the corks in a weak solution of Kmeta...

Thank you for the prompt reply, after which I did as you suggested. I had already pitched the yeast an hour prior. My SG was 1.09 prior to adding half the FP. l don't think the addition will raise the SG by much. I didn't remeasure it since I had already added the yeast.

Started a CC Viognier today (5/23) and I am wondering if anyone tried adding the flavor pack with the concentrate prior to inoculating with the yeast. The instructions state to add the FP at the clearing stage. My concern is the wine may finish on the sweet side. Any input?

Thank you all for your responses. I have decided to play it safe and replace the probe with a new one. Better to spend $60 to protect $500 worth of wine with accurate readings.

I was planning to bottle my 2019 Amador County Zinfandel. I tested the pH % the reading was 4.18 :oops:. I was 3.71 after fermentation. It has been aging in glass and stainless steel. Has anyone had such a jump in pH? My Vinmetrica calibrated to 4.35 and I am wondering if there is an issue...

What is the shelf life of the acid base samples and the chromatographic developer? My supply is from 12 months ago. I ran a test and the base samples didn't register on the paper. The wine results showed a low, even level (row) of "spots" and nothing else. ???

Good Day All, Used BMX4x4 and VP41 for my blend and it's been close to 2 months since I inoculated the Malo bacteria. The airlock currently expels two or three bubbles every five seconds and that is with temperatures below 70 degrees. I did apply an extra dose of Fermaid K at 67% sugar...

I use them for my Rose, Pinot Grigio and Sauvignon Blanc. I too reuse them without issues. However, I have found it not simple to break the seal between the cap and the collar because holding the collar firmly still while twisting the cap is not easy. I do recommend them though.

Greetings, I wonder if anyone has had my experience. I purchased 500 lbs Livermore Valley grapes, 70% Sangiovese and 30% CabSauv. I was told to expect brix at 25 but when I got the must home and tested it, the sugar was 30.5 brix. 🤯 ! I never dealt with a brix so high. I added 6.4 gallons...

Thank you for your contribution. Soon I will make a blend 70% SanGio and 30% CabSauv from Livermore Valley. I like big reds so I will follow your recommendation.

I have ordered from Oak Barrel Winecraft in Berkeley a retail outlet in Berkeley. They crush and destem reds for you at an extra charge. Details at www.oakbarrel.com. Bay Wine Brokers is located in Livermore. Review the website for details at www.baywinebrokers.com. They are offering a...