Search results

Thanks!! So far I have been very happy with the whole process. I have learned a lot and have discovered a good amount of items/ways I would do differently next time. I ended up adding around half of the MLB so we will see how it goes. Taste and color are great, tannins are pretty close to...

ABV was 14.9 and PH was 3.5..

So my problem is I only have 5 grams of Acti-ML... and seeing the 2.5 grams of MLB works for 66 gallons I was afraid to add it all with also only having a little bit of Acti- ML. Should I change any measurements? or adjust anything for what I have?

Anyone??? Okay, I have pressed and have let the gross lees settle and now ready to rack and start the MLF process. Can anyone help me with my measurements (I don’t have a nice scale but could get one if I have to) ?? As everyone knows the malolactic culture packages have a lot of product...

Thank y’all! Okay, I have pressed and have let the gross lees settle and now ready to rack and start the MLF process. Can anyone help me with my measurements (I don’t have a nice scale but could get one if I have to) ?? As everyone knows the malolactic culture packages have a lot of product...

So I'm almost ready to transfer and be done with fermentation. My readings from my Refractor and Hydromertor at the beginning were good but today getting down to crunch time they did not match. The hydrometer says 1.000 and 0 brix and my refractor says 7-8 brix.. Who should I believe? I have...

Thank you for this! I have not heard of pardo but I look forward to calling them!

1 Week in... and I hate your beautiful sink setup even more :D So for everyone in regards to sanitation and storage of additives. When you are sanitizing for push downs or testings is it best to just use a squirt bottle to sanitize items before use or do you usually make up a bucket so you can...

Thanks, I will be reading a little more before I make a choice. Have you made your own Pinot batch? Are they as finicky as everyone says? or is that more in the vineyard it's self for growing.

So it seems my wife has bought into my new hobby :D. After reading and researching for the last few months I will begin my first batch this weekend (5 gallon's of cab sav). I know I must be patient with each wine and the process.... but I'm already thinking of what I would like to do...

This looks amazing!! Definitely given me some ideas!

I know the many ways to raise temperatures or lower them for the various reasons. But what type of temperatures are you looking to keep you work room at? Because I would have loved to used my garage after adding an air conditioner but was a little afraid that I couldn't keep it at a constant...

Wow, These are great!!! Next step for me is adding additional storage.

I totally agree, if I had unlimited space it would be a little different. But with that said.... it's football season and can't wait to hide in my wine room/man cave/office. I think of it as additional time aging in a very complex terroir :h

Are you not allowed to have fun in a wine room?

Awesome pics!!! So here is the first update of my setup. Grapes will be here this week :) , still lots to do but can't wait!!

I'm patiently waiting for all of my items to arrive and have now started the process of setting up my working area. I have seen all the equipment needed and the items that would really help out ... I wanted to see if anyone would like to show their work area so that others might be able to...

Thank you for this! I have been spending a lot of time learning about the fermentation process and what balances I will use or at least what I will let the grapes will tell me :) I have been very interested in the yeasts.. Do you ever blend any of the yeasts? Or do you have any that you think...

Thanks for all the info !! I will get the refractometer and the pH meter. Here are the items they say that come with the grapes: 5g Rockpile Yeast 5g Go- Ferm 5g Ferm- Aid K 5g Opti Red 7g FT Rouge Tannin 20g Oak Blend I have been reading a lot, the only problem that I find is everyone starts...

Thanks!! I knew the "fresh" grape method would be a little much but I'm down to attempt anything. I was looking at wine grapes direct at the 2017 Cab Sav frozen grape must. It looks like a good option and I would still like to have the skins rather than just a juice only option.. Have you heard...