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Thanks They were only there for a day to settle. First year I moved from hand crank to motor. Much nicer!! I notice my motor will hum when starting from time to time. Does yours? Not sure if it is doing that because the load was too great with stems or grapes or the motor is bad.

More pics

Crushed grapes last Saturday. One week later the brix have fallen a lot. Press will be next Saturday. I like to leave on the skins for a 2 week adventure.

Interesting. But if there is grapes in that bin they need a lot of oxygen the first few days.

I have used a gun in the past. I really don’t trust them since they are reading surface temp. Use a probe thermometer and compare. It will be different.

A group of us truck in grapes from California to the Metro Michigan area. We are going to have some extra Cabernet grapes available this year. The grapes we use are from Sonoma and Napa Coombsville area. If you live close to this area and would like participate in these grapes please let me...

Accumulate!!!!!

Yuk on both price points!

I will try the table process but that also seems like a lot of body movement when doing hundreds of bottles. You would think they would of come up with a little compressor that you hit a button and it pushes the cork in.

Not selling the destemmer?

Just wish they would make an affordable automated corker. Not that young anymore and corking kills my back!

I did. Interesting change being in Michigan this year. Entered 3 wines and got awards on 2 of them. I think the third is still to young. I will wait a couple years and enter it again to see....

Sorry... I mis-read this post. 30 hours is 1 1/2 days! I am going to go out on a limb and say it is impossible to take approx 20 brix to 0 in a day and half. More to your story then showing... Probably almost done before you started.

2 1/2 day fermentation is crazy fast!

Big berries!

Also spend sometime in this forum under wine kits.

I used to open the carboys and stir. Now I just take the carboy and roll it in circles on it’s edge. Works great and gotten pretty good at it. Try to keep temp between 70-75 Mlf likes warm temps.

Wow In all my years I have never performed a fermentation in 2 1/2 days. Not much skin contact and must have been real hot.

Congrats Joe! Great Job!!!!!

I am attending the WineMakers Magazine convention next week. One of the classes I am taking is advanced MLF. Be an interesting topic to bring up co-inoculation.