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i have. Very new world. Unique is true. I could see where huge fans of the traditional may not like it.

Awesome. I just moved into the area the second I got home from the deployment. Just learning the area

In for two pinotage.

I'm probably going to go in on 3 pinotage. Nervous about it since so far I've been pretty so-so about my wine making but i can't pass this up

Is that headspace going to be alright? That is what I used to do/have...right about the same as the two reds in the large carboys. Had mixed results and unsure if that was possibly why.

Some good info here. My basic procedures could use some clean up (pun intended). What I do is get a 5 gallon bucket (usually a fermenter I'm not using), fill it full of hot water and cleaning solution. Soak and clean for a few minutes or however long and get everything clean. Once I'm done I...

I'm in the Burke area, near Fairfax. Thanks for the input everyone and please keep it coming.

I hate a few things, but most of it boils down to not being able to upscale and how much you CANT work with it while making it. If it were up to me I'd be punching caps all day, testing and experimenting with it all the time. Reality is most of the time is aging. If I could match my income I'd...

I've decided I'm not going to screw with it for now. When the cap starts falling/stops rising i'll have a good idea where it's at, and I'll get the grapes out to press, while I rack I'll take a sample and get a good hydrometer reading to see exactly where I'm at. So the plan is as follows...

That looks wonderful. I'm assuming as far as additives/yeast/etc its just an even scale up. If x is for 5 gallons then 6x for for 3, etc. I'm curious as to what you use to rack to at this size. When you have to rack of gross lees, where does it go, another trash can? Demijohn?

Looking for some info on up-scaling. Right now I'm eyeing up the white, food grade trash cans at home depot. If what I have fermenting right now goes well, I want to do a lot more at once. Any tips or advice on upscaling? Right now space is sort-of a problem. I live in northern VA in a town...

Guess I’m gonna have to suck it up (literally) and actually pull some out to get a hydrometer reading.

This stuff is COOKING today. Not in temperature but it is fermenting away. Brix was somewhere about 16 or 15.x. It isn't super clear in the refractometer, I've got a good thing going and I'm hesitant to pull out enough to test with a hydrometer. It's so thick with grapes that a hydrometer won't...

All fanboy stuff aside, It's really good. I'm in their wine club so I get 4 cases a year. So far I havent had any that I've been disappointed in. They're pricey but the wine is pretty damn good. I've been up to Jerome once. The wife and I stayed there for a few days. Drank lots of wine up there...

IMG_0216 by gitmo234 posted Feb 4, 2018 at 2:32 AM

I did pretty well on this. Dumped a lot of extra money into it while on a deployment. Alternate coins though, very rarely bitcoin. Ended up buying an airplane. I have a pilots license, not a jet, but a single engine airplane. Upgraded the avionics and putting a brand new engine in it with the...

Does someone have a good bottle they'd be willing to part with? I wanna to give it a try before I buy everything to try experiment on my own with it? I live in the northern virginia area and can pick up or I will pm my address to mail me a bottle of "olive oil". Happy to fairly compensate

Update: We have lift off. After no change in temperature (roughly 63-65 degrees) for several hours I inoculated with RC212, mediocrely rehydrated with go-ferm, and I added opti-red. I have Fermax for later stages, once the specific gravity/brix drops a bit. I have a feeling I've partially...

Weird question, I know, but I've played with winemaking for a bit, had some great results and some horrible results. Currently have 5 gallons of grapes/juice fermenting. You'd think i'd have picked this up earlier but before I was getting started on this batch I was picking up some stuff at a...