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Hello David - I have not decided yet ;) I think I may even taste the grapes before deciding. Still gathering more data. I get the grapes in a couple weeks. Love the pic of your child!

Hello all - I am getting a tote of Red mountain merlot and blending in a bit of Cab Sav and Cab Franc (%10 each). Any tips on yeast choice and technique? Looking to draw out the characteristics of the region, and make a dense age worthy wine.

My bad - you are right. Did not mean to be insulting.

Failed Friday. Had a job interview that went well and wanted to celebrate. ;)

Is it neutral? It would cool for grain storage or a side table in the man cave. Or put a bladder and a tap in it for large get togethers. It still has value for sure.

Nice!

This is like sharing needles. If there was some huge advantage to the flavor profile I could get that would be one thing, but this is just so you can say you did it.

This is what I do. Buy a four pack and then recycle the packaging - for shipping to friends and relatives.

Yeah they are expensive - no doubt. Maybe we could hone the edges of some cubes ;)

I don't like chips for long term aging either. xoakers are my favorite if you don't splurge on the barrel.

If you are at all interested in French wines and/or history of the chateaus and or WWII. This is a fun little book. Chris

I always think the wine will last longer than it does. Had people over last weekend and knocked out a case of chenin blanc/viogner. I guess that's the best way for it to go.

I have done that exact Mourvedre a couple of times. I actually purchased the tote (pictured) - which I drained about 12 gallons from for a Rose, and left the skins on for a bigger red. I'm hoping it blends well with the Syrah and Grenache in a Chateau du Beaucastle style (GSM heavy on the M)...

I know you do John - I pretty much learned from you and this thread how to get the extraction going for my Rattlesnake Hills Cab blend. I've also been going with longer cooler ferments to get more fruit. I really liked the fruit flavors in the Grenache I just did and The ferment never got over...

Great idea! My guess is it will take longer to integrate and mellow without the micro-oxygenation etc. But there is nothing like experience. What kind of corks? Will you be able to let it sit for 5 or 10 years?

Amen

Mine were below 60 until recently. Trying to keep as much fruit taste as as possible. Just trying to get it to wrap up!! I am interested in how yours turns out. I'd like to do this kit and compare to the juice buckets.

Its working fast. What is the room temp? I started my Viogner and Marsanne on December 6th and they are still fermenting. ;)

As and alternative, I got one bucket each of Marsanne, Rousanne, and Viogner from winegrapes direct. They are exceptional. I might try this kit just to compare.

It's gonna be fine ;)