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i got one of these for this year, so much nicer than trying to secure our normal kitchen strainer. https://www.amazon.com/dp/B0081LLA04/?tag=skimlinks_replacement-20 The arms slide out to accommodate different bucket sizes.

I'm happy with the grapes from todays crush, 3.45pH, 0.65TA, 22 brix.

Yesterday one of my daughters and I picked 3 lugs of Merlot from a cousins vineyard. Today destemmed and crushed.

Going to go pack a couple hundred pounds of Merlot from our cousins farm, then crush/destem.

I think I still have 30+ bottles from 2016. It certainly has improved with age quite a lot.

Nice, dornfelder is pretty rare in N.A. I've made a couple batches of it. Our cousins are commercial growers and keep a couple rows of dornfelder for their mom.

Thanks all. This labour was horrible. Baby was not in right position, never seen anyone in so much pain. First two kids were a breeze in comparison. We will endeavour to make sure this is our last one (again, becuseb we thought that was taken care of 7 years ago).

We (well just my wife really), did this earlier this morning. Everyone doing well. This is kid #3.

This was my first crush day this year, our backyard Muscat. Should have about double this for Merlot in a couple weeks.

I had a HS issue in my 2015 dornfelder. Reduless and several rackings worked wonders. Now it's a really nice red.

I did a Riesling from Watson's a couple years ago and it turned out well. Took about a year for the flavour to really come good.

Got some of my buddies together and moved our full-size piano out of our house and brought it to my sister's house. Then we drove and bought a half height piano and brought it down into our basement. Lots of heavy lifting but then we celebrated with some whisky including Johnny Walker blue.

I order tens of thousands of dollars of stuff from Amazon each year for work. I love prime. We always get stuff within 2 days, sometimes next day. I even did same day once (near Toronto). Where we are they use a courier to deliver usually, I get an e-mail a couple hours before delivery telling...

Back in June I started a 5 gallon batch of strawberry/rhubarb wine. It fermented from 1.08 down to 1.04 but then got stuck. It's been sitting in a carboy ever since. I figured out why it got stuck, I somehow over-sulfited it, so it's at 120ppm free SO2 (guessing maybe I added sulfite when I...

2015: 2018: Same day, 3 yrs apart. We've made some progress.. Yesterday I spend over 8 hours racking, filtering, sulfiting, and bottling almost all my 2017 wines. Got 5 cases Muscat, 4 cab sauv, 2 kerner, 1 cherry. Still have 3 gallons of peach but not too happy with it so exploring options.

50 lbs should get you somewhere between 2-3 gallons of juice, depending on how much you press out of them. I'd do it together.

Just bottled all my 2017 stuff. 5 cases Muscat 4 cases Cabernet Sauvignon 2 cases Kerner 1 case cherry wine Lost 1 bottle to the cellar floor gods.

Your wine still will have some carbon dioxide in it after fermentation, so it needs to be able to vent that. If it's a solid lid your wine won't degas at best, and at worst could shatter the carboy or pop the lid off if small amounts of co2 are still being produced. Changes in temperature also...

Hmm, I may need to add a TV to my work area, have an old 32" laying around...

So far I've just stuck another identical label over top (I just change the name and % in the wood board from wine to wine, rest of label is the same. I'm planning in using removable ones next time I need to order labels, to see how they work. I'll probably get these...