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I heat with wood. This way my wife can enjoy 80s sitting by the fire upstairs while I'm in the basement playing with wine at 60.

Makes me want to clean up my cellar. Beautiful job!

I've got two daughters at UGA. Go Dawgs!

What kind of wine is it?

This is a big question. In my opinion it is not that critical, but you will have to rack twice, and it will be little lighter because you are off the blueberry skins sooner. It depends on how you want to do your wine, you could probably tell if there was significant sugar remaining by tasting...

Welcome! That was a great write up. I still have sticky floors after 10 years of winemaking. I just took over the garage and made it into a winery. ;)

Looking back at my notes the AMH took longer to ferment, so yes, I actually moved it to a warmer room to finish up.

Great idea for a party.

Have you racked yet? Can't hurt to wait if you are off the gross lees.

Welcome to the forum triple B. This is like a personality test - I can't decide! I simultaneously love and hate about all aspects of this hobby - what does that say?

Thanks for the reply Jim - 2 years sealed seems like it would be ok? At least you could use the kmeta for cleaning.

Great comment. The juice should be great. cmason - why would you toss kmeta and clearing agents?

Thanks guys - didn't think of the ML. I usually co-inoculate these days, but that is a consideration for sure.

Hey Jim - thanks! Brehm - they are shipping them Monday. It is a Columbia Valley Grenache - so I can see the brix being accurate. This could be a fun ferment!

Not sure about 1 or 2 years down the road, but I made a Zin last spring put half on AMH and half on Rockpile, and it is pretty different. AMH is spicier and otherwise soft and mellow. The Rockpile is a little heavier structured feel with more fruit. Sorry for my lousy description, but they do...

Hi all, Ordered a couple pails of Grenache from Brehm making a GSM to go in vadai 50 liter barrel. The Syrah and Mourvedre are in MLF. I thought these numbers were a little odd on the Grenache and looking for advise on must adjustments. Here they are: 26.9 brix 0.49 TA 3.42 pH 71 mg/L...

Built my filter with 3" PVC only two feet long. I figured it would be easier to clean in the sink. Here are some pictures. First drained 15 gallons of mourvedre juice (from the blue barrel) and a little syrah from the 6 gallon bucket for a rose. Last two pictures are post fermentation...

Hi all - thanks for the notes. At least I'm not off in uncharted territory. The BA11 batch had a little odor on day 3. It seems to be dissipating with yeast nutrient and lots of stirring. I just read it is a nutrient hungry variety. Hope I caught it in time.

Really cool - how's the wine?

Could it be bubbles or ex-bubbles from CO2 or MLF?