Search results

Just picked up this press. Hopefully I can get it restored and ready for the Spring. Anyone familiar with this type or have any info??

Been Busy Well Ive been busy. I finished the stand for my new barrel. Then prepped the barrel. Barrel is now done and soaking hopefully the Chilean Shiraz will go in this weekend. :p

Giving this a bump as I just got my 100L barrel and looking for sugestions on the aging schedule. ;)

Rocky your labels are works of art compared the the blue painter's tape on my bottle. My wife gave me lots of grief for sending the wine in that way. You know the story I made this wine for my son's wedding and my daughter in law desinged and had the labels made and I thought it a bit...

Please keep us posted. I would very interested in your results and any improvements on your toasting method. I think I might have some oak laying around. ;)

Okay I'm in FWIW. :)

Racked 24 gallons of Petite Syrah and started working on the stand for my new barrel. :D

Look what the Fed Ex man done brung me! :D I know the picture is bad but I can't wait to put this baby into the rotation in a couple of weeks. :db

Throw it out! Heaven forbid. The taste is no where near it will be once it hs completed and aged a bit. If it were me I would pull out a suitable amount of wine to allow fo the addition of the full FPac leaving enouh room in case of any new fermentation and save it in a seperate smaller...

Still a work in progress. ;)

I also want to add my thanks to John and Joe and the other judges for going through the trouble of putting the whole thing together with the goal of helping everyone to make better wine and to continue to improve our knowledge and technique. Ok I'm finished gushing now. Or maybe not. :D

Well you could have knocked me over with a feather when I saw this. I need to double thank Joe for convincing me to enter and for the advice on the tweaks that made this wine so good. I knew this was well received by those who got it as part of the favor at my sons wedding but you know in the...

I would agree, this is a major hyjack of Joe's thread. It would also be helpful to clarify why the person was banned to give folks a better understanding of what is and is not acceptable although in the last two cases it was painfully obvious. :slp

:db:db:db:db:db:db

You need to change your name from John T to La Machine. I got tired just reading your report. :sm

Okay. Work and family stuff got crazy busy but I finally got it shipped off to Joe's this morning. They told me it should arrive by Tuesday. Hope it's on time. :D

My last batch,though not a kit, produced more foam than usual and began to over flow slightly so I pulled a gallon out and placed it in a seperate fermenter until the main batch began to calm down a bit then I added it back into the main batch. Just my 2 cents. :i

I am still working through it myself though some others with more experience may chime in but your assumption is correct. First pails I made, just juice no additions. Next batch was from the Chilian juice, 4 pails and a lug of grapes though their lugs are only 18lbs. The last batch, California...

I've done 2 and 3 kits at time with good results. You just need to be sure the primary is large enough with enough head space. As for the directions I would still follow them for a kits to maintain the waranty, you can still tweak if you like. I would still use the oak and bentonite in the...

Should be no problem as long as the fermenter is large enough with enough head space though I'm not sure that two kits (you haven't specified what? 3,5 or 6gal. ) would fit in one carboy. I've done up to 3 Kits in one fermenter with no issues. ;)