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Send me contact info too 2162152586 [email protected]

Update the brix were near 24 we are shooting for 25 Getting some "noble rot" coming along very nice been almost 2 weeks So about another few weeks

One fix is to put raw oak chips in the must

I'm having trouble using googlechrome to run the program I post a number of project and now none of the data was saved will check back in a month or so to see if fixed

https://www.facebook.com/northcoastwineclub/ Here is a link to our facbookpage for The Appasimento Project updates The Brix we a hair either side of 22 pH 3.3 T/A 5.0 Will test every week looking for brix 26 not sure what the pH and T/A will do Will keep reporting

I would only rack if there is an off order I SO2 every other month don't open anymore then you have to

Got the grapes for appasimento yesterday. They look beautiful no apparent rot or mold

Did you SO2 the grapes in anyway. Like spray them 1st with a SO2 solution or dip the clusters in a bucket of SO2 water?

Checked it out seems pretty nice will play around with it

2017 Begins

sziasztok Just noticed David Sabo here

I have heard of 2 ways to compute ABV without the $2000 machine to do it it is an estimate Take Starting SG - Finish SG *131 (1.100 - 0.996)= 0.104 * 131 = 13.62 ABV also Brix *.55 23.75 *.55 = 13.06 ABV

When I have used 25+ brix on some of the big reds they just seem a bit too Hot I never heard of this formula brix*pH^2 method could you explain it for me?

BM 45 D254 RC212 if you can ferment a batch of the same varietal with different yeast then blend together to create complexity and layer flavors

How many grams of yeast? 4 packets at 8g is 32g should only need 20g Maybe yeast gone crazy

Relaxing affter a crushing 5,000 lbs

Well over the last few weeks the weather here has been Fantastic for grapes 90 during the day 60 at night. We may have gone from a pretty good year to a fantastic year Very little rain so the grapes are stressed. The idea behind the appassimento was to make wine from low Brix grapes which is...

We make about 6-8 different reds and 4-6 Whites The Reds from grapes sourced for CA WA OR and whites from Juice same areas. Lot of the grapes coming out of some of these areas are high Brix and I adjust it, Looking for peoples opinions on the ABV. Sometimes our wine come out 'Hot" like to avoid...

I agree Amarone is fantastic, THis is not Amarone but appassimento style of wine we will try to make. My main concern will be how the grapes will hold up drying. After we lay them out to dry I was going to spray them with an SO2 solution

We have quite a few lugs from last spring grapes to dry the grapes in. WE will have a constant fan on them and will monitor for mold and Brix, we will hand place each bunch in the lugs. The point of the whole process is to make a higher Brix and higher intensity wine from grapes grown in a cold...