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That is what we call a brand new ratchet press!

That’s quite some time for bulk aging. Time to bottle!

We used Bravo this year as well and very impressed with the ferment and nose so far. Looks like you had a good time with all your new equipment!

Our Zin blend and Cab blend are pretty much finished ferment. We will be pressing on Saturday. Such different colours for each, the Zin is very purple and the Cab/Merlot/Syrah a very nice dark red. The Bravo and Avante tanks taste completely different. Hard to explain but the Bravo is less...

Will do. As I mentioned we are doing a split ferment between Avante and Bravo in separate tanks. Here are some pics of the fruit:

Nice! Brovo is hard at work fermenting my Zin and also my Cab/Merlot Syrah blend. Seems to be moving along nicely, I fed it Fermaid K.

Thanks for your feedback it's much appreciated! We are using Avante and Bravo in separate fermentation tanks and will combine after ferment when we press.

Thanks for the quick response. I was just going to mix it right into the must but maybe I'll mix in water. The Zin is from Lodi.

Hey guys, my Zin is reading a high PH 4.0/4.1. I will be adding tartaric acid to lower it down. My question is - how long should i wait before pitching yeast after adding acid? Can it be done same day? Thanks!

Sounds awesome. We crushed today, the blend is light on the muscat but it’s there. 75 old vine Zin, 20 caringnan, 5 muscat. Going to hit it with Avante and Bravo tomorrow after a 24hr cold soak. Looking forward to it! It’s the first Zin I do without petit syrah. Had some questions asked about...

Looking good!

I’m thinking of adding some muscat to my zin this year. Is it the white or black muscat that is most commonly added?

I wouldn't go dumping acid in with anything in the 3.6/3.7 range.

That's a lot of yeast! May expire before you get to use it all. Mine came in 50 gram packs.

I had no problem at all from Bosagrape. Always a good experience ordering form them.

My supplier up here has the Caterina label this year. Anyone used this fruit in the past?

Thanks for the feedback on your experience. I will keep a close watch on the Bravo ferment for sure and keep the temp correct as well.

Sounds like it's working out well for you! I placed my order yesterday for Bravo and Avante through Bosagrape. I will be fermenting them separately and then blend at press time, this has always worked well for me in the past. I really like the fact that these yeasts consume a good amount of...

Just wondering how your experience was with Bravo? I have been using Avante for a few years now and would like to use Bravo this year as well. How did your wines turn out using Bravo? I have always ordered from Bosagrape, love that place! Thanks Don

That is super cool of you John. I already have 3 barrels so I know what you mean, keeping them all full involves a lot of wine.