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I’ve found that if you warm it up to mid 70*F or so with a heating pad, splash-rack several times, then use a headspace eliminator and store under vacuum, rinse/repeat after a week then it will be well degassed. If you cellar is pretty cool then it has the tendancy to hold on to gas. Give it...

Looks like the PV is done and the Syrah and Malbec are both still MLF’ing.

I’d go ahead and open the case with fed ex and look to not pay for it. There was obvious significant mishandling. That being said I’d also use it as planned if viable. -jb

I’m gonna go thief a couple glasses myself and I’ll hold my glass high and toast to y’all tonight. Paw Paw, MawMaw, and FlowerChild :) Starting with a beautiful aged grappa then i’ll thief some YumYum. Good luck! -johann

I cut the staves up into fingers about 5” x 3/4” x 3/4” or so. I just put two into some five and six gallon carboys. I’ll be checking in 3mos if I want to add another finger or two (i’ll certainly be testing and monitoring with patience) . I’m bulk aging for a year’ish at least so have time to...

Racked off the gross lee’s this weekend. The Syrah (on the left) gave the least amount at just about 5,5 gallons. Malbec and PV both yield a bit more than six gallons. I threw a couple heavy toast oak fingers into each carboy. Will probably add more in three months. No sulfite yet. I’ll run a...

Grandpas old leather jacket or grandma’s musky spicebox you pick.. -j

I have some hint of green pepper in my PV too. Does that fade? Thx, j

When I was a kid we did this but we also used a koolaid packet for flavor. Stuck a baloon on top of the jug to keep it from oxidizing. The things we survived through the 80’s with and we never used no nutrients. -johann

What grapes are they?

The practice of regularly emptying wine bottles is recommended :) Good luck! -johann

Maybe $4/bottle with frozen bucket shipping but well worth it I think. And adding some dried or fresh fruit maceration into secondary or whatever you like is pretty nice too! Now I really want to open a nice cold bottle of smooth sur lie mango chardonnay as the heat kicks it up a couple...

Spent last night pressing all these grapes. The syrah skins were the most mushy after the ExV overdose. Malbec not so much and I didn’t use the ExV on the Petit Verdot. Anyway, I haven’t checked SG but AF is mostly done and the three wines are now in glass. Each was fermented and mlf’d with...

Just a quick update - Ferment on all of these is going well. The PV has been most active visually and from a co2 production standooint. Down to 1.010 range. Syrah and Malbec less active but down to 1.030 range. I’ll be pressing this weekend and xferring to glass. Expecting more sediment fallout...

I have some 2yr cyser that’s great now. It was tart so i kept step feeding honey till the yeast died then I added a little more honey. This cyser mead also had dried mango macerated as well as a couple cinnamon sticks, oak sticks, barrel age, and the initial must also Had maybe 30lbs of fresh...

@skyfire - I ordered frozen must buckets from Musto Wine company. They get fresh grapes for harvest and you can either pick them up (in Hartford Connecticut ) or they crush/destem and bucketize them and mail them to you frozen. MLB’s went in today. VP41, MBR31, Wyeast 4007, and Enoferm Beta...

Ha ha! No blended grapes. 3 varietals of two buckets each. 10gallons must. I just made each bucket 1/2 full so the cap has room and i can ferment in the bucket. Three brutes each now w/five gallons. Nothing blended. I pitched a different yeast in each. So for each of the three varietals I have...

I wouldn’t necessarily refer to it as “stealing” - rather “saving their lives”. Good luck and long live the yeasties! -j

I’m going to go ahead for now without acid or other adjustments until later. Not too worried about it at this point but i’ll forgo any tannin additions that I was considering. I moved five gallons of each into a 20g brute then split remaining 5g into two buckets. Pitched three different yeasts...

Was it .075 or .75??? Uh oh!!! Those two will be MUSH not MUST if so... I was surprised that I didn't order enough so maybe just missed a decimal.. -johann EDIT: Yeah it's 0.075g / gallon of must. I dosed 10 gallons with six grams which is enough for 80 gallons.. 6 divided by 0.075 = 80. I...