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So officially kicking off my WSET 3 study. Visited a Total Wine for the first time. I love field trips! That was an experience, but found what I was looking for. Definitely going to need a drinking partner.

Logistical Question: I'm considering getting a variable 50 gl., stainless steel fermenter for the coming season because I'm going to be at that capacity. I like my glass carboys, but they're becoming a tripping hazard. I realized, however, that if you need to rack off gross lees, you need to...

Fascinating thread. "Solera" caught my attention. Agree with the advice to start small, follow the directions, and not worry about barrels. I'm 4 years into things, and just now feeling comfortable with adjusting recipes and experimentation. The more you make, the more you learn. I think I'll...

Hi, I know this is the winery board, so I assume I know the answer to this, but have to ask: did you go through all of the official licensing for your business, or is this under the table? I get the boot-strapping, and I'm really inspired, I just can't imagine all the red tape for 60 cases...

I'm inspired! Great fun.

What are you using for your labels and printing @skyfire322

I hadn't thought that far ahead into the future, but what you say makes sense. Thanks!

Thanks! Makes sense.

Hi! Got my fantastic vinmetric this week and spent the morning playing with it. I have 20 gallons Merlot, same vintage, in 4 carboys. In the spirit of science, I went ahead and tested all of them and found that they were all really close in free SO2 ppm, no real varience. Question to the...

Same here. Discovered I'm really bad at following through from scratch paper to spreadsheet on what I've done. I use my conference name tag holders. Tuck the paper in the plastic protector and done. Every carboy has a fun, colorful lanyard sponsored by a publishing company.

Thank you @joeswine ! I'll definitely add the French oak. You used the kit yeast? I saved my merlot skins from fall and was thinking about adding them into the mix as well for additional structure.

@Adam Beck I just tried this with a strawberry I started over the new year. Saved strawberries through the summer in the deep freezer. I got two 750 ml bottles going, bottled @ 1 brix. I use scrounged bottles and was hoping for 6, but I learned that sparkling wine bottles have different size cap...

I have this arriving next week. Curious to know what you ended up doing and how it turned out - or still aging?

Gulp. That's a lot of art/science that I hope I can live up to!

Thank you @Chris Johnson That's what I figured and wanted to hear.

Reviving this thread. Picked up Pinot Noir this fall and have 4 gallons in secondary now for 4 months. Absolutely no nose on it. At all. Nothing. Not even alcohol. Tastes like red fruit, tons of strawberry. Is this normal? Should I do something else? RC 212, done with MLF.

Had fun testing pH with my new pH reader. Need to adjust 3. Not sure what's going on with the Pinot Noir, but it has absolutely no nose. Petite Verdot is phenomenally complex, even for only 5 mos old. Hope I don't muck it up. Also thrilled with the new wireless thermometer/hygrometer -...

Same. Get all my carboys second hand. Mostly from home brewers who never bother to rinse - caked with gunk. A nice overnight soak with oxyclean and they sparkle. Minimum elbow grease. I'm always a skeptic when it comes to the newest chemical cleaner, but even my mom who used the oxyclean on her...

Racked my strawberry off of primary, into secondary. Waiting for things to settle before re-racking all tonight into 1, 5 gallon carboy. Used Premier Cuvee, so should be off-dry, but it's my first time using this yeast for strawberry. Also racked the pumpkin (orage carboys), added cinnamon...

@crabjoe Would you post the link to the meter you end up buying? Or are thinking about buying...I'm in the market for the same. I have the TA kit and tried to use it on a really light pinot this year - almost rose - I found that the indicator had issues on whether it wanted to turn the wine...