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Thanks. He is a Goldendoodle. So far so good but they really won’t know anything until they do his bloodwork later this afternoon to compare to baseline from yesterday. Fingers crosssed.

Friendly reminder that grapes are highly toxic to dogs. I forgot about this and my 12 week old pup got Into some after I washed out my crusher. Long story short I’ve been at the vet ER for about 3hrs now... Think he will be ok but it’s been pretty scary. Please keep this little guy in your...

Yes, sample was sent through a food processor and strained. Milwaukee pH meter has a temp probe to compensate. Can you expand on what you mean by bleeding off 10% to offset dilution? Not sure I follow.

That’s kind of what I was thinking. Anyone advise against it?

I know that it’s not practical to control temp on a large scale but have you tried to isolate this variable on a small scale to see what difference it makes? For example, on a 100gal batch take 5g and ferment that in a controlled setting like a chest freezer. Once these fermentation’s have...

So, after a delay of a few weeks on my Lanza Cab clone 169 the grapes finally came in. I was told the delay was due to not enough migrant workers to pick the grapes so they sat on the vine longer than expected. I crushed today and here are my numbers (measured 2x) with a freshly calibrated pH...

So I called CFP today and he said that the delay isn’t due to the fires but that they can’t get enough workers to pick the grapes. He said for sure will be here next week but any issues that I might expect if the grapes are overripe? kinda disappointed as this year I sprung for the top quality...

Wow, just got another email that now delayed until next week...

Yes, CFP

My order of some 169 clone Cab has been delayed several times and finally might be here this week. I am not sure if the delay is just because the grapes weren’t ready or if the fires out west have prevented harvesting. Anyone else have an order or hear any specific reason for the delays?

Interesting. I wonder if most wineries bother with this level of stem removal or not? Thought I read somewhere that as long as you removed 90% the remainder wouldn’t hurt anything. About to crush next week, thanks for triggering my OCD!

Not sure what you have read but it was my understanding that the new kits have less juice and still are supposed to net 6 gallons?

I’ve added MLB to a kit wine and it didn’t do anything (per the chromography or taste). Therefore I think the fears of the kit becoming unbalanced due to MLF may be overstated. This is however, just one data point..

Do you continue to add it or do you now rely on the culture already living in your barrel to do the job for the next batch?

Well I had to satisfy my curiosity so I pulled the trigger on the Lanza Clone 169. It should be interesting to compare to last years Lodi over the next few years.

No worries, I appreciate your honesty though!

Interesting that you didn’t like it enough to continue keep paying the premium. I figure I owe it to myself to try it at least once to see how it compares to the more moderately priced fruit.

Should be interesting as I’m lazy and always looking for an excuse to do less!

Looking to make a Cab this fall and trying to decide between the 3 options that are available: Lanza Cab Sav Lanza Cab Sav Clone 15 Lanza Cab Sav 169 These range from $85-$97 a lug and I think that they will also carry a “Lodi Cab” that is about $68 per lug which I did last year. I’m curious...

Post ferment was simply off the pressed skins as the must was already at 70F. I didn’t put in blender or anything. Today I just tried taking a sample to a rolling boil in the microwave as was suggested above and that didn’t really change anything as the pH was still about 3.23.