Search results

http://www.facebook.com/pages/The-Homebuilt-Winery/182125638506527 this guy is very interesting...and i suggest all winemakers look at what he does,....he is doing for the home winemaker/garagiste what i am trying to do as a low budget/big dream licensed winery i respect the heck out of...

you would be perfect for it Mike w your natural energy level...i had the pleasure of having members of a very well heeled production company visit me this past yr a couple of times and the stories these great folks could tell would make you sit down for a long time to just listen ( and drink wine)

sign up man! i thought for sure you or Mike would jump on this

all that Wade said naturally....i would add in to keep your wine up of the floor in order to make sure that 72 temp is at the bottom of the pail, not just the air and top of the container

http://mysticartpictures.com/ncshow.php?nc_id=42 are ya serious? too late for me...but maybe someone here fits the criteria..let us know if you follow this path

it could be gas from the wine Wade, but i have seen this w white wine from my pressed grapes and the time between press and oak was 2 months....

not an expert on candy cane, but you need air to really complete the work of the yeast and at 1.02 i never let an airlock over my wine ay 1.02 also, did you add sugar at all between the time you were 1.09 and 1.02? i ask because if you did, then your tru starting sg is not 1.09.....and your...

i understand, what i am saying is that if the wine goes in and then the cubes you arrive at a level you are happy with....if the bubbles start then you have a third item that requires 3 dimensional space and it even floats the cubes some....the cube does not reduce in size during this...

it is normal.....someone else can chime in about the chemistry...to the practical side of things it is always wise to load your oak into a carboy before the wine goes in because if you load the wine and then the oak brings everything to a nice place near the top then you do occasionally run a...

i am curious about the synthetics..i have never used them...i was looking for the why on why not to use them

how many yrs you been pruning FTC?

why would this be?

trunk splitting is also an issue up here w things like ornamental cherry trees and some young maples because the sun warms up the sun facing trunk while the back side is shaded and frozen...if you are concerned about this you could place one of the grow tubes around the truck to get it thru your...

a couple of warm days is not enough to worry about.....I am assuming that they are still dormant, ( you did not say). What do you mean 'bleed the sap out of them'??? Trimming late is often a good way to keep the buds that you want you protect as the outer buds are the ones that want to pop...

i am w Wade.....you reuse bottles...you do what you want w wax, w labels, w tin caps etc etc etc....but dont screw w the wine or the corks

:b to you and your dad.....there is nothing better!!!

DJ and others got it right...November is pretty recent to have vinegar this quick considering you had to go thru primary and secondary fermentation during this time period...lots of times a new winemaker does not yet have a grasp of what the life stages of a wine are....and this lends itself to...

there is something transformative about what you did....in this day and age where everything is bought.....you can say to children and grandchildren...look at my hands.....'they made this' priceless!!

this whole thing is a beautiful story to watch, thanks for sharing your history w this machine

i agree Rocky...a great sport to teach team work and all that you stated in your post....i agree wholeheartedly and we let our two boys participate and that experience was valuable to them both i have fun w this sports talk but i take none of it seriously anymore...and i really meant it when...