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Verde valley is possibly the best current wine region in the state because it’s cooler. Though the issue is that all the winemakers in Arizona lack experience enough that nobodies wines impressed me it’s still a fledgling inexperienced industry in the state.

Nope

I have vineyard experience in your area actually I work at a winery not far from you, we are the only winery in the area, but grape growers in southern Arizona face a lot of copper in the soil which comes through in the wine and it ends up with a aggressive copper penny taste, super metallic...

CH16 has stuck a lot in commercial wineries I have worked at and caused a bunch of problems and is horribly unreliable. I use VP41 or I use Laffort B7 direct

Not bad

It’s not nearly as big an issue as people make it out to be, wine doesn’t oxidize as fast as people think. We have had tanks half full in a commercial winery and not purged the tanks or anything and suffered no oxidation. I believe that sure you shouldn’t blatantly ignore oxidation but it is far...

12.5 is low for any California wine that isn’t sparkling or white. Most reds sit around13.5-14.5 with the higher abv reds 15-16.5. Mostly Zinfandel and Syrah

Young wine is always bitter aggressive unpleasant and muted. It will greatly improve with age.

I have a couple 30 gallon barrels I need to put to use just haven’t done it yet. Still wrapped in plastic lol. Might put some Zinfandel in one of them

I’m suprised Amazon is usually pretty good about making things right and not letting fake products or incorrect products stay on the site for long

I wouldn’t complain lol.

Let me know if you do try it, laffort sells products in small and large packages so I tend to like them cause you can get a 1KG bag of nutrients or tannins and it’s not crazy expensive like $20-40 sulfites as well can buy 1KG bag for like $30. Laffort products tend to be more reasonable for home...

I’m speaking from experience and I will add on that as a winery owner and a commercial winemaker we like to keep ph similar for consistency in wines each year. Consistency is key. So that’s why we stick to a pretty rough ph range. Our wines will sit at 3.7 this year a little more acid than...

Color pro is a fantastic enzyme, I also really like Laffort HE Grand Cru, I tend to use nearly exclusively Laffort products they have a lot of good stuff and it’s priced good so it works out.

Looks like Alicante bouschet lol, that is a dark wine.

It should be a fixed number really you shouldn’t deviate from 3.7-3.8 on any red. That’s how I feel. You want a TA of like 0.550-0.660 you don’t want under 5g I would say or it will be flabby.

They are born with a wine glass

2021 wasn’t bad I made some of my best wines in 2021 2022 was a total loss we didn’t get any wines in 2022 grapes were poor quality and yields were too low to bother. 2023 is looking good the berries on our cab are so small as to be smaller than my pinky finger tip like I’m talking really...

I add tartaric prior to fermentation only it tastes better and integrates better and it’s pretty much necessary every year minus cool years like 2023. I shoot for a finished wine ph of 3.8 at the most.

I tend to produce wines that trend towards 15-17% and I like them around that percentage, keep in mind these are commercial wines. My Zinfandel never hits under 15.5 and 16.5 is not uncommon. Alcohol doesn’t even stand out you can drink a glass of it and it drinks like a 13-14% wine you find out...