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Sounds great. I'm in.

Jim Boatboy's plan is a good one. It takes a bit of dicipline (that I don't have). I always bulk age at least 6 months in carboy prior to bottling, this helps a lot. That way after you bottle if you hold off 6 months your wine is a year old. That's a good time to start tasting. By a year in...

I will look up my notes tonight and report back. Re-reading this thread got me to thinking that my opinion concerning the Petit Verdot might be overstated so I did a search and reread my past posts on other threads concerning PV that I have done. My comments going back a few years seem to be...

This poster hangs in my office to remind me of my early teen years working summers at my "uncle Tony's" Crescent Market and Grocery. He owned the meat/fish market. It was awful and I loved-hated it. I learned so much about work, business, people, and foul odors. This was the mid to late...

Throw a dish towel over it and fuggittaboudit.

Oh yes, the cork thingie is interesting too.

I was thinking how cool it must be to have a granite ceiling. But why did you glue your wine bottle and glasses to the ceiling. Weird.

Seems to me some Eastern European oak would have beem alppropriate. Lol

Yes the WE international Petit Verdot drinks well early. IMHO it doesn't seem to improve much with extra age. That's not to say its not good because it is. Just doesn't seem to benefit from extra aging.

The blue Italian model will do 375 ml splits and 1500 ml magnums. I have actually had both Portuguese and Italian. You get what you pay for.

No way this is real. It's got to be the cover of a 5000 piece Springbok puzzle. My wife has wanted to do a fall foliage tour for 20 years but every time we talk about it she backs out for one reason or another. She wants to go to Boston too and I'll bet there are train tours from Boston and back.

I noticed @joeswine is looking for their mailing address. Here you go Joe and anyone else needing it. Btw I just sent in a 2012 Mosti Renaissance Montepulciano and a 2012 Cellar Craft Showcase Amarone.

You are not wrong. Some of us (myself included) do not snap the lid on but just set the lid on to allow a bit of air for the yeast to enjoy. Some simply cover the fermenter with cloth to keep bugs out. As you are likely discovering, winemaking and winemakers have many methods and...

Thanks @Boatboy24

Gosh this thread has gotten complete past me. Yes, I have entered Cellarmasters for the past two or three years. I have the highest regard for them. I have metaled and felt extremely proud to have done so up against folks that have access to some of the finest grapes in the world. They also...

If you are going to be back home Sunday night, you should be fine. I doubt the SG gets much lower than 1.040 but YMMV. Just to be safe I would snap down the lid and add an air lock. I often ferment to dry (SG 1.000 or less) in primary bucket. Many on here do this regularly. Once the wine...

Okay, I just got off the phone with my son - never ask a CPA to explain something quickly. He is an annalist at one of the countries largest pipeline and mid stream companies in Houston. He says there are literally thousands of variables causing gasoline prices to seem erratic from region to...

Ha good one Jim

Thanks guys. CS first it is.

I'm with Jim, solid blue shirt. Hawaiian shirt could be his brother.