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Following. Also want to try this

Right, I agree with you [floandgary] but where was the **personal** criticism, exactly?

As a moderator, those decisions are at your discretion, but the conversation came back to where it started, which shows the participants were able to have that discussion just fine. Seems like (almost) everyone was comfortable enough.

Seems to me that the conversation stayed and came back to wine, no one was assaulted, and people had a chance to discuss perspectives relevant to "ancient wine"--it seems reasonable that a discussion about the nature of how old "ancient " is would take us into religious sources and competing...

For port, I've seen mahogany barrels and chestnut barrels being used

Thanks Joe! I'm going to start my 5L Pinot Grigio kit soon and am looking for extreme tweaks since this kit is so small and low on flavor, probably

I'm still waiting for the labodega to lose the fpac taste. I've had it in a barrel for 2 years (going for tawny style) and still little improvement.

Nice! Joe, can you tell us why you put the lemon zest in secondary and not in the primary? And how long did you leave the zest in contact with the wine?

I don't have a plan --was going to read Joes stuff and follow the flow! I like dry pinot grigio, so I'm looking for a good plan for that

Thanks! so I see these are 5 liters --do you think they'd work better as 5 gallon batches?

Where are you guys buying these? Canada?

Also: the post WAS about using wine in the water pipe

Sorry I've been MIA Coleman-- the OVZ port got stinky because I think I left it on the lees too long. I fortified it and then splash racked it A TON. Need to go back down and check on it. The tempranillo smells good, but I don't know how to make it vintage. I used E&j VSOP (the more expensive...

But the oak should dissipate. Do you have a small barrel you can rack into? That will help everything settle in

You could also put the port in smaller barrels to accelerate the oxidation because of the surface area ratio. In Portugal, people use different size barrels to have a sort of somers. Age wines faster in smaller barrels, blend with wines from bigger barrels and keep going. Sure, you lose more to...

Coleman, finally got a lug of OVZ happily fermenting. Having a hard time getting the yeast to make it past 15% abv. Gotta get it off the skins-starting to get stinky. Going to do The same with Tempranillo when they come in. Any hints? How's your ovz batch?

bigger than this

Yes, those were 50-60 barrel casks.

The panoramic pic is the winery. The red cement tanks no longer have wine in them. They now hold water for irrigation and washing around vineyard.

this is a pic of my 13L replica to take back to boston where I'll age 10L of a 3 year blend and top off with a 10yr tawny. 2€ and 5€ a liter! See the "door" where kids used to climb in to brush the inside of the "Cubas". My great grandfather used to send my mim and uncles in there with a...