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What yeast strain? I find whites frighteningly dark while they are fermenting, but they (usually) turn out perfectly clear.

George - thanks for the note. After researching online I went with: viogner BA11, Rousanne – QA23, Marsanne D47 In the middle of fermentation at the moment.

Hey all, Got buckets from winegrapesdirect, the plan is to ferment separate and try different blends after clearing. Any ideas or past experience with yeasts for these varieties?

I like to use way more skin in the 2nd run than in the first. Like 3/1. This is not scientific at all, but I'll move three batches of the same size container into one, fill up the bucket/trash can with water and add enough sugar to get to %12-13. Punching the cap becomes a serious workout!

Hi all, I have seen these a few times in pictures from you all. Usually used to siphon off as much wine after primary fermentation as possible before pressing. I can't seem to find this online at the "usual" places. Hope you all are doing well! Chris

If forced to make a decision, I'd throw in with the co-inoculation camp. But I am still on the fence. I have had the battle with H2S, but I have not noticed that mlf timing has had any impact. I do feel more comfortable when I can get the wine protected with sulfite sooner. Has anyone...

I'll take it too! I sent you a PM. I have a spray program as well similar to this, but it has just been ok.

Oh man that is great to hear. Nice to have validation that someone else has done this. Thank you!

Ok - I have done wine grapes direct twice before. Mostly good experience. The white was easy and tasty. Red a little more challenging. The Merlot/Cab last year was great. My Zin did not turn out as well. Battled H2S issue. I have not tried the Pinot.

I am in the same boat, just a year behind you. I switched my vineyard to primarily Norton, and need to set up a spray program for next year. I have always heard it is best to wait until late winter to prune. You should clean up and burn the leaves etc in the fall and perhaps do a winter...

Hey all, I've ordered a 450lb drum of 2016 Mourvedre, Rattlesnake Hills from winegrapesdirect for part of my fall project. My idea is to pull off half of the juice and make a rose, and use the other half to make a %100 varietal (that I could potentially blend with other stuff I have around)...

Hello again! If you want to give the additives and MLF a try take a look at this thread by @Johnd. He does a great job of going through the steps with pictures along the way. It may add a little more work and $$, but should give a better end product...

Good list! Are you going for any additives with these grapes? For Zin I have tried Rockpile and AMH yeasts. AMH really brought out the spice flavors if you like that. It wanted to develop H2S though so I would look for the ability to keep it cool if you go that route. Are you...

What an awesome project. I'm not jealous at all... sure I'm not...

Welcome back! Failure is sometimes better than success in terms of learning. I don't know if everyone has been there, but my first wine attempt wasn't just bad it was vinegar - literally. What's your plan for equipment?

My Dove recipe: 1. Remove breast meat from Dove - wrap in bacon. 2. Grill at 350 for 5 minutes on each side 3. Remove bacon from dove breasts and eat 4. Throw out breast

Welcome @scotsbaker sounds like a great project! Let us know how it comes along.

Great pictures. I don't have enough experience to say, but you can narrow it down a bit by the color and size of those berries. Are there other wineries nearby where you could grab a few grapes to compare the flavor? Maybe a neighbor knows? Next best thing would be to make wine from the...

umami? or sherry?

Agreed - I'm in the same boat. Would love top quality grapes at $2/lb. Supply/Demand thing.