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Gave my brew a taste today seamed flat the ph was 3.15 raised it to 2.90-293 range added a touch more tannin powder tasted better needs to rest now for a week or 3

Rack and add everything as per step 4 a week ago Went back today to do step 5 and the wine is still fermenting De-gassed the S out of it last week Dont' see how will give an other week

We've had many 1/2 to 1 bottle per person

And it will be gone by Summers end :h

Tasted the Petite Syrah and the Zin. Both taste Great especially the Petite Syrah. Did ML about a week ago

For me when you get above 50-60ppm I can taste the SO

What is the PH? 57 SO2 sounds high 3.5 ph=50ppm

If you didn't make our Annual Party here is a link to what you missed. http://www.northcoastwineclub.net/party.html Over 60 people showed up. Great Food, Wine, and Music. Plus the venue was a knock-out. Sign up for email announcements for the summer and fall here...

Been a week and my DDDBW's SG is 1.025 almost done about 75-80 degree ferment

I like my red's ph more around 3.6-3.8 range bench test. Also you SO should be 40-50ppm (after MLF) but I never would go above 65

Trying my hand at making this country wine. I made a simple syrup instead of stirring in the sugar. I also am trying a different yeast Cellar Science RBS 133. After fruit SG was little over 1.09 Color looks great

Be a pig, hogs get slaughtered

It's only about 9 hours come'on

http://www.northcoastwineclub.net/party.html

For our Sangiovese 2015

Busy day at the wine club. We Racked 189 gallon Sangiovese to barrels. The Zin finally made it to .992 we racked it, and we pressed 101 gallon of Petite Syrah.

Do you ever swap out carboys if so how much time do you give it

We won 1 gold Petite Syrah 2 Silver Merlot and Sangiovese Port 1 Bronze Cab Sav At least I know we are not making swill. The judges notes are interesting to read.

Actually a smaller barrel is much faster in the oaking process The general rule is that the aging process can be sped up from about two to six times, depending on the size of the miniature barrel. As a result, aging for a year in small oak barrels could impart the same flavor as aging for two...

I need to make some Tokaji Aszu - 6 puttonyos