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At The Canyon yesterday… it is unimaginable…

Out in Sedona…

7 mile hike in cave creek Arizona… astonishingly beautiful, sacredly peaceful, and wonderfully quiet~

Thoroughly enjoyed touring the Frank Lloyd Wright estate in Arizona. His intentionality of materials, space, and organic design was wonderful to experience. It reminded me quite a lot of the need to do so in wine crafting as well.

I love your $0.02… I was waffling a little between the 32 & 44 gallon brutes, but it’s far easier to have room and not need it than the alternative. It’s supposed to be in the 30s at night and the 60s / 70s during the day next week, so I think it may be easier to do these inside with such a...

I appreciate the dialogue and the experience this forum brings, I wish most things worked this way, which makes me appreciate this all the more. I also have to work on degassing, unless there’s something else I need to do. My wines seem a tad harsh and I wonder if time or pH is the issue...

Or use tea lights on the floor… LOL

@winemaker81 & @distancerunner thank you for your posts… they are very helpful and encouraging for what I would like to do. I decided to ferment inside where I can control the temperature a bit better and exhaust the CO2 vía fan in the window if needed. I think two 44gallon brutes sounds like it...

Welcome to WMT!

Tested the grapes… 25.5 brix and 3.5 pH. They’re currently in cold storage as we’re in Scottsdale for a few days then Sedona a few days. Will pickup and crush on Monday. Just ordered all the supplies…

The shed isn’t insulated so it would be the same temperature as outside, basically. I think, based on everyone’s posts so far, that I’ll do it indoors in my ‘cellar’ and keep the window open a little to vent if I need. That will at least maintain the temperature.

I have a colleague who is giving me a bunch of mixed black grapes and I want to make sure I’m doing the math right. I usually make 5-6 gallons at a time and so this is my first ‘large’ batch as a home winemaker. I have 23 lugs that are 36 pounders each. I know this is a bit of a sliding scale...

Welcome to WMT!

Welcome to WMT!

Welcome to WMT!

I just had a case of significant solids (cough - too much pectic enzyme - cough) and the hydrometer stuck wherever you put it. I used FermCalc for the approximate calculations based on total must volume and my refractometer instead. Worked just fine for the SG. By the time I get down to the FG...

Welcome to WMT!

Welcome to WMT!

Sorry…! I think you will be happy with it and it’s very inexpensive too…