Search results

Tasting my 2017 Cab Sauv and Petit Sirah to see how they are. Promising. Can’t decide if a little PS makes the cab better. Oh h$ll, guess I’ll just have to try it again:b

Wow!

Yes, an honest mistake. We took apart a hydro turbine last year to fix a rolled o-ring. Total cost like $300k. So, you aren’t bad. Not knowing if it is a red or white, pH, and how much meta you have added, I can’t really make a recommendation. Some of the oxygen will bind, but not all. My...

Can you get a picture of a cluster? Does it have wings? As ripenin*, does it go gold, pink, or?

Sounds like it got a mess of oxygen. All you can do is wait it out. Some will fall out if you are lucky. Otherwise, it is an early drinking wine.

18%? Label might be right!

Never made either but it sounds intriguing. I’d start with the mangos, find a recipe if that helps, and then simply add jalapeños to the heat you want. The above recipe is basically a raised wine. Jalapeño isn’t going to add much sugar, just spice!

Welcome. Weird, or experimental is good fun. Dandelion wine is the first I remember making with my dad. We picked, and picked...it was the 60s:r so it seemed like the thing to do.

Nets are all on and verasion is happening, particularly for Tempranillo and Sangio, photo. Fortunately for the fire fighters, it has been cool and humid, but it does make for smoke. Nearest fire is 8-10 miles away by crow, so no danger but irritating to the lungs. I hope it clears soon so we...

Surprisingly yes. That was just before I pulled the ribs. The spirals add great smoke with the lid closed. Not as good as the wood grill, but it is Thursday and I didn’t have time for a four hour smoke. I paired it with my 2010 Sangiovese and a 2009 from Walla Walla. Theirs was better, mine is...

Smoking some pork ribs, using spirals that were in Cab Franc last year!

Very pretty Kevin. Be sure to let us know how it works.

Shouldn’t be an issue as long as the gas is maintained. I know pros that use such a setup for their topping wine.

Fine lees are normal. How long you leave them depends on the style you want. As for the good wine left behind, it is a sacrifice the gods as you say. Or you can drink it and the lees, there are health arguments for “most”. Just don’t take any long drives afterwards!

Last fall I added various amounts of commercial stevia to my cider to add a bit of sweetness. After fermentation is complete, I charge each bottle like champagne but don’t disgorge, so sterile filtering or sorbate isn’t an option. I bottled in December and so far, the stevia bottles taste...

Oh, you do have the bug! Welcome.

For your first batch, press it and put it in a carboy when it gets to 0brix on your hydrometer. You can do it sooner if your schedule or fears dictate. That should be right around when the bubbles/foam almost stops. If you leave it longer, you start risking unwanted bugs finding a home. Extended...

Ditto, it works fine and lowers the stress in the fall. I tried freezing whole apples once. What a mess as they thaw! Does sound like you have a nice cider or wine blend available.

It is valid as a test. Most protocols for using copper sulphate have you start by adding a high, too high, amount and by nose verify it helps. Then using controlled amounts, below FDA allowable levels, find the minimum that cures the problem. I do confess to curing my first bad case with a...

OK, this is going to be long.........warning I start with my own grapes. I crush and press, with variations, to get to juice. I don’t put in any Kmeta as I make sure my grapes are clean and cold as the morning is. I ferment in barrels or ss beerkegs, 15gal. I leave a good bit of headspace but...