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Bob, I like the medals this year better. Very nice looking. Sent from my iPhone using Wine Making

Bob is a great winemaker!!! He really knows his stuff.. Congrats again Bob!!!

Hey Chris thanks!! Yeah wish you could have made it. I think you did pretty good. Results should be posted online pretty soon. Sent from my iPhone using Wine Making

Thanks Bob!!! I had a really good time at the meeting last night. I need to venture out that way more often to your meetings. One of these days I will become a member!!

I will be attending the meeting. I talked to Bob already as well..

Nice Tony!! That blend sounds awesome!!

Same here. I did add some oak during fermentation Sent from my iPhone using Wine Making

Cool!! Mine was a semi-sweet. Although I like a drier version. I am going to make my next Vidal a dry one. Did you oak yours or do an mlf?? Sent from my iPhone using Wine Making

Yeah 124 was my number!! Sent from my iPhone using Wine Making

I know I got mine from Bob. And I think I see one of my numbers up on the whiteboard!!! Sent from my iPhone using Wine Making

Well they are out there. Just have to find them. And they are good. Sent from my iPhone using Wine Making

I love a Chardonnay as well. But a lot of the CA wines IMO tend to over oak them. I love to make Chardonel from MO - blend of Chardonnay and Seyval - a real nice wine - has great fruity characteristics. I tasted some real nice Chardonnay's from Argentina.. Just a hint of oak...

Welcome back Flem - little late for the welcome - but better late than never..

Usually the tablets cause that residue from the glue that bonds the tablet together.

Was it the powder form or tablets??

Did u add anything recently to it? Pectin, Sorbate, K-Meta, etc?? Sometimes undissolved residue from campden tablets can cause this.

Very cool Dan!!!

Diammonium Phosphate (DAP). A source of nitrogen for yeast. Some Yeast Nutrients come with it, some don't. I always get the nutrient that contains DAP. Make sure you also give your must some good stirs 2-3 times a day. During primary fermentation the yeast need some O2 to work.

I agree with Dan and Scott. Give it time to clear. Strawberry can be troublesome when it comes to clearing. Make sure the wine is degassed, this will help with clearing. Cold Stabilizing also helps in clearing, at least in my experience it has. The addition of pectic enzymes can...

Welcome aboard!!!