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But the prices are double so the Cabernet is $77 for a 36lb lug.

Welcome - I live in Dawsonville. I'd recommend starting with a kit, unless you have fruit at your place. This site is an amazing resource.

Hey Boatboy! I went with a "Trex like" product (I'm trying to find out what it was) for one deck when I build the house nine years ago, but PT pine when I expanded four years ago (here in GA). Trex looks great even though we pressure washed a little too aggressively this year (lost some of the...

Welcome Rauchermann! I go on hiatus every now and then, but 40 years! Man we have so many more options now... I made my first wine about 35 years ago when I was sixteen in the shed at my parents house (I was 16). Let me know if you guys want to get a load of grapes and work them together...

Hi Sean, You are in the right place. Folks of all experience levels, locations, styles, and interests. Enjoy!

You'll have a number of kin on this forum. I have 100 vines in GA. It is a labor of love, but when you get a good harvest there is nothing like it...

Congrats! Yeah 50 was pretty brutal. I dug the holes with a mini excavator, but it was still a ton of digging by hand.

Thanks guys! Do you have a spray program for Norton? I heard they are sensitive to many fungicides...

Those PH meter's are finicky. Probably has to be reset.

I just got 50 vines in the ground!

Either Malo or RS would produce CO2, which would explain the tartness. Can you try shaking a bottle pouring a glass and see if that removes the tart taste? This happened to me once before. Just shook up the wine and poured in a decanter before serving.

It's time to press!

Wait a day after pitching the yeast before stirring. It is stressful for the yeast when they first re-hydrate. Make sure they are off and going before stirring them in.

Welcome Irish! I feel like you are one of us. An irish winemaker has got to be similar to one in the southeast US. Grapes just loathe growing here... Sour grapes is going to love the new word.

Thanks for the pic! Not sure it could get much clearer than that! Let me know how it feels when you dive in ;)

Hope this is not hijacking the thread. Anyone know where I can get this juice in the Atlanta area? As for MLF. Interesting that you start at near the end of fermentation. That is in the middle from when I have started. Have you considered right at the start of fermentation?

Not sure, but it would have to be pretty deep and on a northern slope I think to work. I am two sides earth where I put in the cellar. It is pretty efficient, but has to have a cooling unit.

I agree with waiting, unless you have things to do coming up. But to answer your question directly, my experience is it clears faster yes. Probably unrelated to whether there were lees in the wine, but just that it has been sitting for awhile, solids have dropped out of suspension. If you...

Not fair! In Georgia basement would go over 80 if I let it. Its 74 in here now. Had to build a climate controlled cellar.

Somebody call Paul Giamatti. I'm not shiggering any f'ing merlot salt!