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So first day is scheduled 9/4 Have to say, despite a longer drive, can't beat the scenery of the commute...

It's a paid probationary period. It just grants either of us the right to walk away in case either of us decide it isn't working out without issue

one of the reasons i decided on yes was specifically because i feel it would increase my physical and mental health. Despite formerly being a gym rat, after Covid, a period of rough work hours, and a second child, i fell out of going to the gym; i stare at a computer for 9+ hours a day. Have...

Thanks again, all. So I have told them that I WILL take the position. They definitely seem to be well aware of marketing. without giving too much away that would divulge what winery it is, they do have a spin that really separates them from the rest of the pack...no direct competition. Also...

all good points. we have discussed duties and responsibilities, growth, revenue, etc. as mentioned ,they are growing at a rate of 20%+ a year; there are annual evaluations and performance bonuses (up to 15% of salary). they are a small mom and pop startup, and actually had to do some research...

There would be yearly evaluations, performance bonuses, and there was talk about future partial ownership. I would have increasing input. The winery has been open about 4 years and has an average yearly growth rate of 20% which is phenomenal- of course this will eventually show, but it beats...

So I was just offered an opportunity to go pro, and be a head winemaker (in training for a probationary period) for a local winery. But I would incur a 15% pay cut. a lot of people, myself included, would probably initially say, "hell ya!" if it were a hypothetical, but now that it is real...

I'd like to branch out and experiment with creme liqueurs, or even something like advokaat One thing holding me back is that, during research, I find conflicting info on if it's shelf stable or not. Baileys says alcohol is the only preservative it uses, is shelf stable to 2 years even after...

yes, "low alcohol" or "session"

You could just buy 3 one gallon kits if you're adamant on just doing 3 gallons

i've tried it several times...not a fan

the problem is, if you live in a place like i do, access to fresh fruit for wine making would be next to non-existent...unless you want to exclusively make prickly pear wine

so one "trick" to consider is getting frozen fruit from a quality source. with fresh fruit, you're at the mercy of the season; also, "fresh" fruit is often picked prematurely so that it can continue to ripen in transit - this is, on average, a 2 week journey. so then you're contending with not...

i researched blaand for a while before giving it a go. Here are some of my findings: interestingly i found that cheesemakers who decided to dabble in winemaking to make blaand were able to produce a (seemingly) better product than winemakers who decided to dabble in cheesemaking to get the...

some of you may already be aware of this, but i just learned about them and found this interesting... During Prohibition, it was illegal to sell grape must, so they started producing "grape juice bricks." the instructions stated to rehydrate in 1 gallon of water to turn int juice to...

given your initial description of it being dark, my guess is buckwheat or avocado, or sim.. Some people find that no amount of time will make these into a palatable mead...that being said, some people enjoy them. every person's palate is different

That's a funny story from a group of people who have spent countless months chastising wine for being bad for the environment. I think it depends on macro versus micro in respect to locale. My local VA is booming. In fact, there were so many new wineries and people rushing in, they've had to...

i completely forgot i had this book, but for future reference for infused liqueur recipes, i suggest getting a copy of Home Production of Vodkas, Infusions & Liqueurs by the Marianski brothers (more known for their sausage recipe books). you can find their books for a good price on abebooks and...

the pectic enzyme should go in primary for maximum effect because it's going to have a LOT of pectin in it also check to make sure your jam doesn't have any preservatives in it

looks like 20 point metric appears to be fairly standard?