Search results

Just tasted my 6.6 gallon Hungarian Oak Syrah that's been in a month in a brand new barrel, and zero oak. In fact I've never "overoaked" anything with Hungarian or French oak. The worst overoaking I had was with StaVin Med+ american oak cubes. After 3 months it tasted like a campfire, I simply...

I made a "port" two years ago. Every year I make a large blueberry wine run. Usually around 20 gallons. Well that year the blueberries were terrible, but I made the wine anyway. It was bad, but I was able to rescue it.kinda. I decided to try something radical. I racked one 5 gallon carboy into a...

My Syrah hit one month in the barrel , just tasted it and its fine and it does look like the level is down a tad. Gonna shot for two months then the next batch goes in. I'm wondering where to go with it when its done, I'd like to bottle age it for a year but finding a 6.6 gallon carboy is kinda...

We are always available lol our only "fee" is some good wine

Guy price is $20 each less if you take more thanks

I was a master "home" distiller with.....ahem.........home made equipment. What's funny about that is the way you can "cheat" and make a vastly superior product. There is a huge subculture in that community that constantly experiments with the best materials. My favorite was the rye I made, I...

I'm going to tick off some of you, with the realization that some of you have met me and I'm not a bad guy lol. I've made tons of Bourbon and beer. Its actually pretty easy to make a product that will blow away anything you can buy in the store. On the beer front the microbrew fad has lessened...

I think it was the max dose they recommend. 0.4g per gallon I think

Last year's Syrah is in mine now, just to break it in. Not worried about over oaking since it disappears after about a year in the bottle. About to pitch the yeast on my batch of Petit Syrah grapes. I did have to tighten the rings but it sealed really fast, I used boiling (near boiling) water...

Got a few for sale, would like to sell 5 or 6. Great shape! Upgrading to plastic and Speidel tanks. I'm about 30 minutes north of Allentown,Pa, and hour north of Philly, two hours west of NYC

Forgot to update here sorry guys, owner told me he purged with Nitrogen every month. Mystery solved.

For you guys doing Pinot Nior kits don't forget cherry/Strawberry flavorings, I always get a big cherry/strawberry taste with a good Pinot.

Ok Joe read this whole thread, decided to really try and screw up a $40 Wild Grapes Cab Sav. In the primary went 1 cup of raisins AND 1 cup currants. 1 Tablespoon tannin, 4 oz oak chips, 60g oak powder. I'll ferment it dry then add 4 more oz of oak chips in secondary and 1 more Tablespoon and...

Just did a side by side with CH-16, one was co-inoculation, one was standard. The co-inoculation batch finished faster! I've now come to the dark side of the Schwartz.

George I added that to my latest red I bottled, even at the max dose it really didn't add much. Maybe slightly better mouth-feel but no mouth drying tannic feel.

Anecdote: A buddy and I visited his neighbor who was selling wine equipment, Found one carboy that was about 1/3 full. Seems the wine was "done" over a year ago and when he felt like some wine he'd tip the carboy and pour himself a glass. We tasted it and it was quite good. floored me I figured...

Great guys thanks! I'll try some post fermentation tannins, though my wine I just bottles I added More Wine's Finishing tannins and they really didn't do much even at the max dose. BTW for those who asked it was an all grape "mixed black" and no one can tell me what's actually in it though I'd...

I've made quite alot of wine, just got into grapes about 5 years ago. I also love visiting wineries and general wine tasting. One thing my wines really lack is that mouth drying, tannic feel of a "commercial" wines. So why exactly causes this? I have a 2 year old mixed black all-grape wine that...

Hey I have an idea, do you usual ferment(I personally like hot ferments), then press as usual. Then, "borrow" a tactic from the kit wine guys and do an Extended Maceration on the skins for 6 to 8 weeks. I was gonna try it on my Chileans this year-but I wimped out.

Did you sand off all the charred parts? I have a ton of this stuff from when I used to make bourbon. Plus i have an old toaster oven to use so I won't stink up the house. I was also thinking of drilling a few holes in it to get more surface area.