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Awesome story. I hope I can do that for my daughter's someday.

I just used VP-41 with the method described by @JohnD (pitching right when AF starts). It worked well, saving some time and exposure by starting earlier. I added Opti-Malo at that time as well.

Cool - we are kinda in the same boat. I have a CC Showcase viognier - going to try to blend. Good luck - let me know how it turns out. I'm happy with this chenin from Clarksburg, but might try a different yeast next time. Good luck Jason! Chris

I think if you are looking for a richer white, you would want to blend that chenin. I am not sure the yeast alone will do it, although it is always worth a try! I used QA23 on a Clarksburg chenin for a fruity white. Turned out well. I am planning on trialing a blend with viognier to see if...

I stick corks on the pantry ceiling. I like it because you fill it in over time. There are around 1400 up there, but still is kinda subtle look...

Ok wrapping up this post for awhile unless issues arise. Cab blend tastes awesome. Got the spicey notes I was looking for in the Zin, but it is a little "thinner" tasting than the cab. Love the aromatics. Thanks to all, especially @JohnD, @stickman, and @Boatboy24!

I'm in a 5 gallon as well it is tasting and smelling great! Glad it worked out. I like this white deal. ;)

Citric acid is visible? I did not realize you saw that in this chart. Thanks!

Ok so ran the Chromo. The first is the Cabernet blend, 2nd is the Zin blend, third is my 2nds off the combined must (I did not add MLF culture a 2nd time), and the last one is a Merlot I did in the fall. I did not add MLF culture. So what was I drinking last night? You got it! - a very acidic...

How are they going so far? Mine never got that brown stuff going - perhaps due to fermentation temps? I was at 57-59 in the cellar. I'm stirring in lees every 5-7 days now. Getting ready to add the bentonite?

I Use un-toasted chips or preferably powder in the ferment. I agree with @mismost it provides good bang for the buck on flavor. But more importantly there is evidence that getting the oak to the wine as soon as possible helps structure and protect the wine - specifically in terms of oxidation...

I use the fast fermenter for whites. I do not attach the ball until I am ready to remove sediment specifically so I can stir it into the wine. Once I am ready to go to secondary I add the ball, drop the sediment, stir a couple more times over 12-24 hours until all the sediment drops in the...

Thank you Mike. That was what I was afraid of, basically you are toast. They said "apply bark spray", but then it does not have that as a recommendation. Interesting they are only in the Cherry Trees and not the pecan, plum, peach. I'm thinking about removing the trees to prevent...

Hi all, Noticed last week that there were signs of tiny borers in the trees. Looking online there seems to be nothing that can be done to fight them. Anyone dealt with this? Any suggestions or thoughts? Thanks! Chris

What kind of material is the fermentation container? Looks like metal - and looks like there may be a reaction occurring, or maybe that is just the white powder residue. Acid can react with certain metals - I think aluminum especially - and create salt as a by-product. Though it is more...

Just so simple

I have never frozen them, but they should be fine. You put them in boiling water right? Maybe do them separate from the fresh and see if you like the flavor of the "tea".

Ok - not really showing off the cellar, but got some ideas for wines to go in it, and some of the wineries you visited John! Got lucky and got an invite from a friend to go to the spring fine wine and spirits show. Really helped me to refine what I like (still more old world). Got to try...

@BlueStimulator - love the combo of flyfishing and wine! My favorite two pastimes as well... I've been meaning to post this for awhile - to show the effects of the warm then cold ending winter. You can see the bushes are right next to one another. First bush had a little more late evening...

Fantastic! Good luck. Was it tough to control the acid in the Norton grapes?