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That's only $3.25 a lbs... The grapes we bring in from Chalk Hill every year by the pallet lands at $2.90 lbs.... This year Napa is much more.....

I am pretty sure my inventory this fall will include some Napa Cab.... You do not want to know.

I have used a pretty simple formula that works pretty close every year. You yield 10% grapes lbs to must gallons. You yield 6% to 7% grape lbs to finished wine gallon yield. 500 lbs of grapes yield 50 gallons of must and 30 to 35 gallons of wine

Sounds pretty close to what I believe as well.

I have gotten grapes from M&M... I just got juice this year from Youngstown, Ohio...

Chilean grapes in general! I get the grapes and juice from top suppliers so it is not them.... It is the product. Read across this forum... You have a great chance of problems. Ya.... Someone will respond to this and say mine are fine. That does not count.... I don't like the odds!

I bought juice this year... Do not trust their grapes... Had trouble as well... Over 3 months and called it quits at almost done.... Doing cold stabilize to get some of that acid out....

Yep.... Broke down and bought two buckets. It is in a barrel now and taste great! Because of it's expense I bought a bottle of Barolo for topping to avoid mixing. Should be a good wine in a few years... I also have some of their Barbara in a barrel as well... Also very good! I made a Super...

Let it have at least 8 months in the barrel... Add some French Oak cubes or staves as well... I am very happy with the ones I have going too!

I hope you decided to keep the finish natural and not staining it.... It is almost impossible to put a finish on it assy

I age for almost a full year in my 6 , 10 , and 15 gallon barrels. Of course they are all around 3 years old... But the main problem with these small barrels is evaporation. I must top them every 10 days or risk oxidation.

I do the same but with smaller barrels.... Works great for me.

Just a cleaner.

First I would try to get the must temp up over 80 for a day or two... Get that good stuff extracted. Then after the press put it through a short cold stabilization for a couple weeks if you have a frig to do that.Then mlf

Regydrate a new batch of yeast with full introduction to must and re pitch. Make sure must temp is in range.

At the WineMakers Conference and during a yeast presentation from White Labs They covered stuck fermentation.... They did not recommend oxygen at this stage.... Too high of a risk oxidation....

Oh... And drinking lots of wine!

Been pretty good so far... Yesterday did a full day on barrels Today... Making age worthy wines Fermentation troubleshooting Crafting Aromatic whites Advanced Malolactic Preventing Oxidation

Off to Santa Rosa to the yearly conference! First seminar is all day tomorrow on barrels.

Has anyone else noticed that as a barrel goes nuetral you must add more tannins as it ages to avoid them from being stripped out? It seems like my older barrels need more tannin attention lately....