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Thanks, and I saw that. I thought your wine was a goner, so we will see with mine. Although even if I do get positive results, I fear the flavor will not be what it could have been.

Upon further investigation into this particular yeast strain, it appears to have a very narrow fermentation temperature range of 68F to 76F. The company that produces it, unlike Lalvin, does not give any info on the H2S production, so I have to assume the worse hear given the silence on this...

Thanks for the info. I did a sniff test this morning and, although I plan on trying to save them, I don't think the P Sirah will be savable. I am adding in fining agents to all of the wines currently, which I would prefer not to do but figure it would be best to get as much lees out as...

Hello Group, Well I was off to figuring out a blend tonight for a tawny port and sampled all three wines only to find the dreaded burnt rubber smell and taste in each one. Needless to say I am pissed. The three wines varietals were Petite Sirah, Malbec and Cab Sav, and I used Vintner's...

Oh well. Perhaps I'll experiment with WA state grapes next year instead of CA.

I'd like to find somewhere to buy high quality PA grapes (Merlot, Cab Sav and Cab Franc), and do the same field blend I did this year with grapes from CA to see the difference. Anyone know where to source such grapes in PA?

I did just juice removal without any pressing, and this year did several Soigné Rosés, allowing each to sit on the skins for about 18 hours. Overall, I do not like store bought Rosés since I find them to be lacking in flavor with too much acid. Allowing them to sit longer lets the flavor build...

Been tasting this for a while. It got rough as nails and went totally plush last night. 24 days on the skins; I want to get a little seed tannins in the wine and will press soon.

Now at day 16, and 10 days after fermentation ended (although I did a 12% whole cluster and still a lot of whole berries in there) on the skins and it is starting to lose the fruitiness, nice tannins developing. I have been double shrink wrapping and pumping argon gas each time I test, every 3...

Well I just shrink wrapped the whole container and pumped in as much argon gas as I could, so here is hoping. SG is 0.996 and still a tad bit sweet. Here is the hoping. Two weeks to go ...

Just teasted and tasted the wine. Now at 0.998 with a PH of 3.7. The wine is still a bit sweet and fruity, more fruity then I like. I will be letting it sit for a while.

Well it certainly is a risk, and I am not to sure how far I will take it. The wine last night was at 1.000, so I will be checking it again today, starting MLF, giving a taste and making a decision. Below I posted a video talking about the process and, as you can see, the wine maker is using...

In the spring I will have about 9 gallons of a blend I will need to fortify that I want to turn into a Tawny. Just wondering on what type of liquors one would suggest. I will really would like to avoid using a lot of liquor, to both save my bank and prevent too much dilutions, but also...

I think I have a solution. I will be adding weather stripping to the lid for a seal, two rubber grommets (one for an airlock and another for an access point) and using 6 clamps to make an air tight seal. I will then use the access to pump in argon from some handheld canisters I got to prevent...

It is a field blend of Merlot, Cab Sav and Cab Franc. Coak soak was at 45F.

Still has a touch of the stinky smell to it. I am going to rack just 6 gallons into a carboy and then right back into the barrel.

Thanks, will be racking out and back in today.

Hello Group, I am pitching yeast today to a high quality amount of grapes that have been cold soaking for three days. I was considering allowing an extended maceration for at least a week, but maybe as long as 3 weeks before pressing. So total skin contact of 15 to 32 days. Any advice. I...

Hello Group, I started a WA Chard last week that had already started fermenting (wildly I think) by the time I picked up the juice. I quickly pitched the and after 6 days racked the juice into one six gallon carboy and two one gallon jugs. Yesterday, I moved the Chard into a 8 gallon barrel...

I will probably dilute it tonight to bring it to 1.105 to 1.108. I am really against the idea of diluting but a small although noticeable amount of grapes were slightly on the raisiny side. So diluting may not effect the taste too much. I did read that Paso Robles does pick their grapes at...