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Nice cap forming on both this morning, punched down and added nutrient. Will punch down again after work and before bed. I'll also check sg.

I will definitely keep updated as things progress. Glad to know yours turned out just fine, hopeful I have similar success. I did not co-inoculate my MLB but will after press.

Sounds good. Signs of fermentation are beginning to show. Color in the Zin is a nice deep purple while to Cab/Merlot is a hazy purple. So far so good. Plan on stirring tonight before bed and most likely first punch down in the a.m. and dose with nutrient before work. All in all, a positive...

Awesome, very helpful. Thanks!

Hi, I can't seem to find the calculation to lower the ph of my wine must. Currently I have 12 gallons of Zin must with a ph of 3.9. What's the calc to lower? I've tested TA and it's been inaccurate at best so figured at least get ph in order. Thanks,

Chemistry came in as follows: Zinfandel ph 3.88 TA .75 (maybe) Cab/Merlot ph 3.7 TA .70(maybe) I didn't adjust, should I? I don't feel great about the TA calc I got so at least want to try and get ph in order. I have 12 gallons of each and want to adjust the Zinfandel must and I cannot find...

Well, 6 lugs are destemmed by hand and crushed with the crusher. Had some help intermittent through the day, mostly my dad. Wife ended up taking the girls to the local hs homecoming parade and game with some friends. Dosed with lallezyme 50 ppm sulfite and will hit with opti red before bed...

Thanks guys-the goal is definitely to turn it into a fun tradition. Pics to follow for sure

Well, I'm going all grapes this year for the first time. 3 lugs of Zinfandel and a field blend of 2 lugs Cab and 1 Merlot. Found a great deal on a used crusher in perfect working order, however we will be destemming by hand. Good news is we have help,it's my birthday tomorrow so some family...

Placed my California grape order from our local supplier. Plans are 3 lugs of Zinfandel and keeping as a single varietal and 2 lugs Syrah plus 1 lug of Grenache, co-fermenting the Syrah and Grenache. Lake Erie Concored grapes in in mid-October.

Well, I've made the plunge into all grapes this year, my 4th making wine. Got a great deal on a used crusher in great shape and a press. Can't wait. Probably going to go with 3 lugs of Zinfandel, 3 lugs of Barbera or Sangiovese and 120 lbs of Lake Erie Concord. Plus 6 gallons of Traminette...

We had a bottle of my 2016 Traminette from Lakes Erie region. Very nice with a mix of fruit and a bit of acid for a slight bite. Paired with steak, asparagus and steak fries for dinner. Will definately do Traminette again this fall.

I enjoy veggie gardening, cooking, hiking/running, pretty much anything outdoor related.

Racked last autumn's Syrah, young but very promising with some berry notes which is a new flavor profile I really haven't picked up in my wines before. Added a bit more American medium plus oak also. Now, heading to oldest daughter's softball practice. A weekend filled with softball/t ball...

Homemade chicken soup on a chilly western PA day, sorry no pics, it didn't last long!

Thanks for the replies, much appreciated

So, I plan on backsweetening my fall Muscato/Malvasia Bianca blend and was looking for a general guideline for sweetness for Muscato. I am not a sweet wine drinker but made this for the family who enjoys a sweeter wine. Just looking for opinions as to how sweet you like your Muacato? Thanks!

Watched the Patriots out play, out coach pretty much out everything my Steelers. Oh well, pitchers and catchers report in 21 days. Spring is coming...

Had friends over for dinner. Went through 2 bottles of my 2015 Zinfandel and 1 bottle of 2015 Malbec. Both were easy drinkers.

Happy New Year all, albeit a day late.