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Regardless of the copycatting of the 19 Crimes label concept, the Cab-Merlot-Syrah was too much to resist. I had to place the pre-order today and stop thinking about it. My son-in-law is going in 50/50 on this batch and I intend to make that more than just a monetary investment. We'll split...

Thanks John & AJ. The MoreWine article definitely confirms it. I prefer to wine wine rather than vinegar.

Okay, so tartaric is the acid of choice for grape wines and the blend is not preferable due to the inclusion of malic. How does citric compare to tartaric in terms of the perceived impact on taste? I have easy access to commercial (food grade) liquid citric acid so this would be easy to use...

I'm sure that Tim V is making a good point, but I would argue the "no advantage" theory. At this point I've only made kits (grapes will start in 2019), but I definitely see a difference between the whites that stayed cool (under 65) all through fermentation and those than ran up into the high...

Is it better to work with barely ripe or extra ripe fruit? Is freezing & thawing recommended? I have 2 dwarf cab apples in my yard and they are loaded with small (barely bigger than cherries) fruit. I am considering making a one gallon batch of jalapeno - crab apple wine. Could be a...

Had the last bottle of the massive batch (5 bottles total) of my experimental "bourbon barrel" Zin Blush. I detected some underlying spiciness, but I would not have recognized it as bourbon if the fancy label didn't tell me it was in there. It was decent, but nothing to brag about. However...

That must one heck of an erotic fire. Or possibly an experimental method of extinguishing the flames.

If you get it fixed I'm sure there are several people who would be happy to "taste" your wine for you! Good luck.

I'm working my way through back episodes of the Inside Winemaking podcasts and came across a real gem. https://www.insidewinemaking.com/023 This interview with Dick Peterson was quite entertaining and informative. This guys was there at the beginning of the Napa evolution and seems to have...

Holy mackerel . . . that was a geyser! What a horrible waste of wine. I sure hope it was an exceptionally lousy batch.

I agree with all of the above. Using EC-1118 and step feeding you can get to a pretty high ABV before fortifying. You can either target a starting SG that will just barely go dry and back sweeten or go for the gusto, ramp up the starting SG beyond what the yeast can handle and live with the...

The stoppers won't fit tightly in a one gal (4L) jug, but if you place it properly (it helps to have a little wetness and spin it around) and press down firmly you can get the vacuum started. Once started it will hold itself in place until you break the seal. Some stoppers seem to work better...

Ditto Heather on the yeast strains. I've been surprised at how many RQ/LE big kits come with good old EC-1118. cubluffs - I was suspicious of the dried skins when I first opened the box last year, but I have been happy with the outcome. I doubt RJS would continue providing these skin packs in...

Hope you have ample opportunity to do some sampling around the wedding. Our top Keuka picks are Weis, Dr. Frank and Keuka Lake Vineyard. If you wander over to the west side of Seneca, Miles Winery is a hidden gem in a historic old mansion with a very nice bar/dock/seating area right one the...

Here's a sampling of the Dry Rose's and Sparkling Wines we have picked up recently. Most, but not all were acquired on this trip. The others came from Seneca & Cayuga Lake wineries.

It's our last night camping near Keuka Lake, just a mile or so down the road from Dr. Frank's. Did a similar trip 2 years ago. Here is/ was the itinerary: Monday-Seneca Lake Miles Wine Cellars Hermann Wiemer Shaw Vineyards Tuesday-Keuka Lake Dr Konstantin Frank Heron Hill Keuka Lake...

Check out this thread . . . . https://www.winemakingtalk.com/threads/podcasts.66000/#post-695509 Grape radio Inside Winemaking I'll Drink to That

Thanks John & Paul, I'm toying with the idea of leaving my current Sauv Blanc and possibly a future Riesling on the fine lees for a period of time. I'm probably spending too much time listening to the winemaking podcasts. According to several of the folks in a recent series focused on...

Now that I have my new AIO wine pump I have a question about CO2 when transferring out of primary. If you're going to rack out of the primary vessel to a carboy at S.G. 1.000 - 1.010 and want to go totally dry then you would still have some fermentation yet to complete. Does using the AIO for...