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Many similarities in our wine making processes. Haven't gone to barrels yet due to the storage and maintenance, perhaps down the stretch

The lees are pretty light in this case and I do monthly batonnage during aging. This seems to help keep the reductives down, consumes dissolved O2, breaks up stratification (especially with the oak cubes sitting on the bottom), and likely improves mouthfeel. Wondering if the oak contact with the...

Im considering going to suspended wine sticks, wondering what effect cubes laying in the fine lees has not to mention you can readily pull the sticks when you've reached the desired oakiness. Curious to hear your results...

Crew, I notice you are in Sac area, I'm in Davis. May contact you down the stretch for interest in possible group buys...

That does look good, plan on doing a rose first time this year

Just wanted to pass along that I received my first order of wine labels from SheetLabels.com and am very pleased with the price and outcome. Several of the main label makers in my review offer only rounded corners and seem to be geared more to volume orders.

Oh, and added some spicy Peruvian ginger with the oak which provided a nice added note.

Had excellent results with a peach wine using 71B and aged on the lees and oak for several months with batonage. Turned out like a very peachy butter style dry chardonnay. I'm not even a big chard fan, but I plan on doing this one again.

Splash racking is for a mild case. If one rack doesn't clear it up, personally, I'd go to copper.

Sorry, it's been a while and I wouldn't want to steer you wrong on dosing

Due to the potential health issues, I would recommend looking up professional dosing protocols, but dissolving it in a small amount of water ensures better mixing, gentle stirring should do it.

Btw, I would add it in liquid form for better mixing

I cross referenced several sources at the time, but don't recall the max dosing. The copper precipitates in the process so that's why I recommend the phased approach to minimize the copper remaining in solution. Cu is one of those micronutients but too much and it quickly becomes toxic.

With that many glugs you risk oxidation and losing beneficial aromatics. For persistent H2S, may want to consider a copper treatment, but be very careful with the dosing. Recommend doing it in weekly intervals till odor is gone.

A tongue in cheek homage to my appreciation of Bourdeaux style wines and history--"Vin du Chuqué"

Could pretty much live on cheese and red wine, throw in some pasta, fresh veggies, fruit and seafood here and there.

I tend to be a minimalist racker: post press to get off the gross lees, post MLF to leave behind those fines, and then maybe a 3rd time over the course of 6 to 9 months depending on amount of sediment or detection of reductive odors. Gentle stirring over that time to introduce limited oxygen and...

Good point. I believe it's a good idea to gently stir the aging wine from time to time to break up the gradients and introduce a wee bit o oxygen, especially with carboys.

Lots of great info on elderberry wine from Dawg. Did an elderberry, blueberry, pomegranate blend 3 years ago that turned out well and didn't need to be aged very long to be drinkable and of course lots of healthy goodies in that blend. Did a heavy fruit pure elderberry the next year and zoinks...

Noice!