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They do have some of those buckets. Winegrapesdirect.com also has a couple chardonnay's. Did you MLF/Sur-Lie/Oak? Any acid adjustments on the Tolay? Chards in my cellar are a couple years old now and I love them but they're running low. Cheers, johann

Hi, I'm running low on Chardonnay in the cellar and was wondering whether anyone has had some good ones that they can recommend lately? I've done several Chardonnay kits in the past and those turn out well. I also did a couple buckets from Brehm which were great. Mostly interested in a couple...

I almost lined up some grapemasters tempranillo around that time also but fedex shipping dropped the ball with customs and unfortunately it didn’t work out. I’d like to do some at some point. Glad yours has turned out well :) Cheers! Johann

I haven’t made as many full bottles as most of these guys and gals but i’ve made quite a few empty bottles.... i switched to grapes or frozen must and won’t use kits anymore for reds. I make less now than when I first started. I’ll probably make some whites from kits or juice still. You can...

Where at? I’m in Nashville and would love to coordinate with y’all for Colavita to share shipping and any quantity discounts. I’ve been ordering frozen buckets via FedEx which is pricey. I don’t mind a road trip. Ciao! -johann

The Pinot Noir is looking good. I had moved it into the cold room (abt 50*F) and the lee’s compacted very nicely over a couple days. Even got a couple diamonds out of the deal. Total yield was 8 gallons and I wrapped with a heating pad to temp them up a little to get the MLF going again and to...

I don't think it's that dark but it certainly has less particulate than the press - even just lightly pressed... Cheers! -jb

I racked the free run into one carboy using the PVC pipe w/million-holes-and-paint-bag then loaded up the press for some more free run and light pressing. Moved the carboys into a section of the cellar which is much cooler this time of year to compact the gross lee’s quickly for next racking in...

SG is down to just above 1.050 this morning. 1/2 depletion in under two days. First time I’ve used a nutrient protocol significantly different than package directions and as a specific reaction to critically low YAN levels and to prevent H2S issues. We’re only 1/2 way to dry and still need to...

SG dropped to 1.060 late tonight from 1.080 early this morning. I’ll add last of nutrient protocol in the morning. Smells good tastes good is good. Cheers! -johann

I'm not sure yet whether I'll press. It depends on how much free run I get but pressing a little to keep on the side to balance the ABV sounds like a great idea too. I have a bucket with a gajillion 1/8" holes in the bottom and plenty 5g paint bags for free-run / lauter-tun and will load up the...

I can smell when AF starts every time :) Everythings looking good this morning. Must temp holding its own without heating pad assistance @ about 78*F. SG down from 1.110 to 1.080. Added third round of nutrients a little early because it’s fermenting steadily and i don’t want it to overshoot...

Yes thanks! I had some Malo-Opti-Plus that I also added to the must as per directions (1g/gallon) and I did not have any Acti-ML so rehydrated the VP41 with 77*F water for 15 min and hoping keeping it in the 72-78*F range will also help the malo fermentation. I also added 1lbs of heavy toast...

This took off within hours last night after pitching and formed a cap. I added the second nutrient feeding this morning and had bumped the YAN prior to pitching yeast and MLB. I wrapped the heating pad on low around the fermenter and temp looks stable between 70-75*F so hope that also helps with...

Yeasties rehydrated w/goferm-protect and acclimating to must temp.

Thanks! I wonder where they got 13% ??? ...And who knows if generic DAP is always 21%.... These grapes are in a range of 28-97ppm/L YAN. Noted that either too little YAN or too much YAN can contribute to H2S issues during the ferment. Grapes came in today and they’re still nice and cold - have...

Hope they have fermaid K and DAP @ LHBS today. Here’s the #’s I came up with so far and hoping some good prevention works. Cheers! -johann

Ha ha! Yes the dreaded decimal :) This link explains that for a 25brix must I need about 350 YAN and my yeast multiplier factor for rc212 is 1.25 so the YAN requirement = 350 * 1.25 = 437.5 YAN requirement. http://nanaimowinemakers.com/adding-nitrogen-fermentations/ If my YAN is close to...

Brehm provided the YAN measurement range. Attached a screenshot.

Thanks for the heads up! I’m reading up on how to determine Fermaid and DAP addition amounts based on low YAN measurements and RC212 yeast type. I was just going to follow fermaid instructions but this seems to require a little more specific measurement and addition protocol. Frozen buckets...