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I over oaked my 2016 Chilean Cab from juice buckets. So I used it as a top off wine. Now after 2.5 years it’s one of our favorites, even gave 10 bottles away for Christmas. So my suggestion is wait! Roy

2009 CC Amarone, 2 bottles left. But we have at least 6 from 2012 and 25 from 2015 . We love this wine! Have a 6 gal barrel Of it from 2017. Roy

We de-stem too carefully by hand. Waste. A lot of time but think it goes to a good cause. Roy

I have no knowledge to help you. But being from the Satsuma area of Florida I’m very interested. Keep. Us posted. Thanks, Roy

Good to hear it working fine. Roy

Wow Jim I wish I had your taste buds! Best I can do is I like it/I don’t like it. LOL. I have 3 Hungarian barrels and use American med toast spirals. Can’t tell a difference. Keep us posted. Roy

It does sound interesting keep us updated. I question the 5 campden tablets, seems like a lot, but I only use K Meta powder. Roy

We went to “real grapes “ 4 years ago. We hand destem and crush 8-10 lugs each October. My crushing tool is a oak masher, started with a 2X4. It takes us almost a hour per lug to do both, but we are way too fussy on the destemming part. Keep thinking about buying a crusher/destemmer but can’t...

Dan, Most of that I store in my sterile bucket. I used to keep hoses in the bucket but after a long period of time the hoses get”gooie “. I now rinse out hoses, run K-meta thru them, coil them up and spritz again with K -meta and hang on a peg. Roy

DanL, your storage area is very similar to ours. Neat, clean and organized. The only other thing we have is a 5 gal bucket with lid. In the bottom is an open container of K-meta above are our wine thief, mesh strainers, extra air locks, bottling & racking stuff etc. Keeps things sterile and...

I have made a Hot Pepper Wine and fermented the peppers in the primary. But if your adding the Chile peppers to a Cab I would do it after fermentation and go in small amounts with bench trials. As to raisins in a Cab, we have done this many times. Usually a lb to 5 gals. Chopped and put in...

I coated my press with Ez Do 4 years ago when I built it. It has remained in pristine condition, we use it as a decoration in our hallway. We press 8-12 lugs of red grapes each year. Roy

Welcome! Great site! Spent a few days in Montana last summer and loved it. ( in the summer that is) Roy

Well Welcome Mike! And that’s from a Gator! You’ll get lots of great info here. Roy

Yes! When I first started making Wine I used any bottle I could get my hands on. I reused screw cap bottles with used screw tops. Not the best solution but it worked. Had some fruit wines in plastic liter Pop bottles for a few years and all was good. The long term ( over 6 months in my terms)...

Glad to help. Roy

Here is the dimensions for our 9 year old drying rack. You can make it any size you want. Had to taper the front because my last wine area only had a wet bar sink. The bottom was a left over piece of Avantec 3/4” sub flooring, pine rips for sides and back. It’s tilted up a 1 1/2” at the back...

Ignoble, just got home and saw your post. Will take a pic and post details tomorrow for you. Roy

A comment about your P. S. “ Makeshift air lock “. When I started making Wine in ‘69, I used a new 5 gallon plastic gas can for the carboy & siliconed a fish aquarium tube into the vent hole and ran the tubing into a jar filled with water. Instant air lock. Wouldn’t recommend this today, but it...

Our Brunello is also 2 1/2 years old, don’t know the days or hours though! It’s trully one of our favorite wines, bold, smooth, oak and tannins. Great color and legs too. Just took the last case out of “secret” storage and put it on the wine rack to enjoy at Christmas Italian Feast. Roy