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The Milky Way above a chair lift. It was a tough exposure (for me) with brightly lit windows all around.

Thanks Scooter. I was getting bored and feeling like I was neglecting my wine just checking it for clearing once a week. I thought I might rack off the lees just to feel like i was accomplishing something. I have researched quite a bit and this was pretty good info about sur lie and...

So does anybody here stir the lees during bulk aging? My first three batches are just into bulk aging less than a month ago. They are clear enough now to see the fine lees on the bottom. It wouldnt be any trouble to stir the carboys and cap them with headspace eliminators. Esthetically it...

Beautiful refurb:)

Saw these light fixtures and thought they were very cool. And right in the sweet spot for diy’ers. All parts look easily obtainable except possibly the shade.

With three carboys in the wine room looking pretty my wife is ready to go commercial, lol. I am blessed in so many ways. If the stars align I may do that in late 2019. Or perhaps in 2021. I am probably different in that for me business planning is a multi-year round trip. I start with dirt...

Went out to dinner tonite, wife ordered a bottle from the wine list. I read the back label: Fermention: 98% French oak (sur lie). 2% stainless steel. Aged for 8 months in 34% new, 66% neutral French oak barrels. 22% malolactic fermentation. I thought “wow that took some blending work”.

Nice labels :)

That is a very nice document, thank you.

Very cool!

Opened a 2011 Luca Malbec tonite. First time I tried a Malbec. Decanted it for one hour. It got better by the second hour. I checked the tasting notes on Vivino and I would largely agree although I admit I’m not a big red wine kinda guy - and really not very experienced with wine in general...

Thanks S.G. Do you have a test that you perform to know that your wine is fully degassed? Or do you just know that 6-8 months is plenty of time?

I don’t have an alternative, but I wondered about the product you use and looked it up...

Here are pics of my WE Shiraz after 28 days. SG started at 1.097 and fermented to O.992 as directions indicated. The wine shows no sign of clearing, and I think I failed to degas adequately. I power stirred for 2 minutes each time as directions called for - but I read elsewhere later that...

Thanks for that info S_G. It makes perfect sense and is also reassuring :).

Thanks BB. The air in the room gets circulated really well by the chiller, so having the sensor more or less centered should be good. I’ll zip-tie it in place for now.

About 12 years ago I built a wine room with metal racks for our purchased wine. It has a chiller, but at the time I didn’t think we would need humidity control. We have been breaking more and more corks lately so I checked the humidity. It was 50% and that is 10% higher than the rest of the...

Just playing around with a back label for my first batch.

It wouldn’t be “uniform” but I have heard that some plant fragrant flowers or herbs near their vines. Their belief is that somehow bees spreading pollen will somehow impart those fragrant characteristics to the grape flowers as they move from blossom to blossom. It’s not scientifically proven...