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Ended up with 106 jars divided by 3 families.

Today is tomato canning day. 200lbs. We should get 110-125 jars.

Late Summer alfresco dining. Chicken Milanese, Forza wine and homegrown tomatoes.

Will be spending time this weekend prepping walls hope to get a better feel on how to lay the room out. Definitely need a large sink or two with plenty of counter space.

Have an opportunity to convert a 14’X10’ height shy under 6’ room into a cellar/wine making area. All concrete block walls with one side adjacent to interior, 2 walls that are below grade one above. Temps right now holding at 60F. Some heating runs through it. Plenty of electrical no plumbing...

This year we are celebrating with friends in Vt. Our bill is about $100 for what we are bringing, well that covers just the food. Of course we are bringing wine, I want to bring some of mine, but SWMBO says NO. :?

I am giving my wine 4 out of 10 right now. If I allow a bottle to open for a good deal of time it then gets a 7.

9/27/17 Started MLF used VP41, just over 3 weeks complete! Fastest yet

Anyone using seed heating mats under carboys? If so, how many can you get on them?

Legendary! Now I need to fire up the Weber.

Week after inoculating them must with BM4X4, we pressed the wine. Total wine was 57 gallons. The pH 3.66 TA is 6.6 g/L. Will rack off Lee's tomorrow inoculate with MLF transfer some to barrels the rest to Caboys.

@geek, i did and tiny indeed. Barely nudged.

A portion of this years skins will become tomato fertilizer.

@JohnT, that is a great question. I don't have a great answer other than I was assuming water would help to bring down the Brix ever so slightly as well.

Tested must on 3 separate occasions. Brix 25, Ph 3.72 and TA 3.9 g/l. I have added 1L of water to which 12 grams of tartaric acid has been added. We crushed on Saturday will inoculate with BM4X4 in the morning. I didn't want to adjust too much will test again at end of primary.

Yesterday we picked up our grapes, this years wine is Grenache and Zinfandel field blended with a little Alicante added for color. Added Lallzyme Ex, this morning Brix is 25, ph is 3.72 and TA 3.9 g/l. Will MLF after primary, what would you all suggest on adjustments? Opti Red will be added as...

This year think I'm going to mix in traditional Italian with some classic rock. :r

Crush 2017, Waiting with a glass of 2015 Cabernet in hand to see what the 18 wheelers deliver! Tomorrow is the big day, hoping that Cali delivers OVZ and Petit Syrah to local distributor. Don't think I can sleep tonight :h

We (SWMBO) has decided to pass on canning tomatoes this year. :po

Just ordered one for myself too! :h