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The guy at my local wine making shop said the bottles are on one of the cargo ships waiting to come into port due to the back up. Unpredictable when the bottles will arrive in port.

I use a heat gun to the label which melts the glue somewhat making it easy to peel off. Keep the gun moving slowly to not burn the label.

Wine is a lot less susceptible to oxidation when it is young and racking with exposure to oxygen helps the young wine. Rack the wine into a close container with airlocks, add ML bacteria. When ML fermentation is done, you can sulfite the wine and continue to leave it on the fine lees for aging...

I like D254 and D80 fermented separately them blended for aging. I have done D80 by itself and the wine is fantastic with more earthy notes, mild fruit. D254 adds in the fruit notes but if you like smooth earthy complex syrah, D80 is a fine choice by itself.

Depends what you want in the finished wine. If you prefer over ripe, high alcohol, fuller body but possibly flabby wine that will need acid adjustment, let ha itng. If you prefer a wine with more finesse, go by balanced Brix and acid levels in the grapes as long as verasion has happened. May...

550 lbs of Pinot Noir and 550 lbs Syrah to make age in two 30 gallon barrels. Syrah to age in new French oak barrel first while Pinot Noir in Neutral French oak barrel. Extra wine in carboys and bottles to account for topping up and wine loss during racking. Once Syrah is aged long enough in...

I am paying 1.95 / lb for Pinot Noir grapes Santa Maria Valley, CA and 1.60 / lb for Syrah Santa Ynez Valley, CA this year and have to pick up myself day of picking. Definitely more pricey that what others are paying but hopefully the quality makes up for it. It definitely adds up when doing...

The wine is done fermenting at that SG. If you add nutrients, you'll feed organisms that will ruin the wine. Do not add. Get in carboy and time for aging.

You try ML fermentation as sulfite levels decrease over time and with racking. Racking will free up some of the sulfite.lowrring it. Cold stabilization should help bring the TA down but not pH if pH is low. TA is what gives the wine the amount of tartness so decreasing with cold stabilization...

I have always done co-innoculation (inoculated with ML bacteria 24-48 hours after yeast pitching) with good results. The Malolactic fermentation seems to finish consistently doing this. This year I am doing both co-innoculation and sequential innoculation. For my Pinot Noir, I inoculated...