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I have a 2017 Chilean bucket of Viognier which I started nearly 14 days ago. EC-1118 and some Fermax nutrient. No heater but daily stir have gotten down to 1.003. Been a little cooler (mid-upper 50's) for the past couple of days, and forecasts are keeping it there so things have really...

Consider ,,, We are no longer in Medieval times with 100 gallon oaken tuns covered in cobwebs!!! Stainless Steel and fast acting Chemistry have moved to the forefront to satisfy modern day business models and consumerism. How can it be that your latte can taste like coconut or peppermint...

If you don't go wild crazy with a drill whip, you can agitate enough to bring out the CO2. Full speed ahead will create a vortex and thus draw in O2. Backing up a bit ,,,, daily stirrings during fermentation will also help release some CO2. Splash racking during secondary aging will usually...

The key phrase is this ,,,,,, "Wine WILL Change with time". Another key phrase is " You need be concerned only with YOUR taste buds"! Proceed with those two in mind!!!

The most skipped-over pages of the wine making process,,, the true aging period. While "first impressions" are good indicators,, Most find it amazing just how much transformation can take place in their wines (even without enhancements) if only given the chance. This becomes "experience !"...

Well!! "ENOLOGY" sure has a Chemistry ring to it after all... Glad to see the progression from the heart of the Finger Lakes to the burgeoning industry in WA. Keuka Lake wineries are still my fav's despite the explosive growth throughout the region.. Good luck and happy harvesting to...

If you stick with it, (this Winemaking Hobby) you will discover the "value" of the TIME ingredient! Most don't realize that what they put under cork will continue to evolve. Ergo the "Aging process".. Backsweetened wines will generally taste a little sweeter after some time in the bottle. In...

Does NOT have to be a "top priced" wine at that. Better over-all than water.

So,,, 1. Are you sure it wasn't there before filling? 2. Do ALL of the bottles in that batch show the same signs?? 3. How many rackovers did you do in that year??? 4. Was there sediment in the carboy when you bottled???? I've also had some sediments in bottles...

READ and HEED. The long-timers here will not lead you astray. Defective glass,,, TRASH IT!!!!!:ft

Given it's role as a backer, it shines well with just about any of the heartier/robust red grapes. I just bottled a batch from 2016 Chilean juice. Will undoubtedly mix some with Merlot, Carmenere, Petit Syrah. Who knows what to expect, but I can tell ya that none will be dumped!!!:HB

Quick web search shows quite a few locations in/near San Antonio relating to wine...

A lot of us here prefer the TIME method especially for reds as they benefit from aging as well. However I have had reds in a carboy for a year (with regular rackovers @3 months) still drop sediments after bottling.. Whites on the other hand do not need to age and are usually bottled in about 6...

I do lotsa bottles and a HOT water rinse out to clean followed by a sanitizer rinse. Time to fill with wine:db

A GALLON!!!!! Yikes. a cup or so once every couple of months is way more than enough :sh

Screw caps have been around for some time but the corking style is still the majority. Bear in mind that most commercial wine on the market these days is meant to be consumed within 5 yrs of creation. thus screw tops (and the bottles) represent substantial savings in production and make it much...

Go things one step farther by researching Chilean grape/wine industry. May help in determining which product, if any, would suit your tastes. As evident by the responses here there are several varietals of choice. Only your experiences will matter.

If I'm understanding correctly, you are looking for/hoping to enhance the flavor of your project?? A Wiki lookup of the wine you're making should reveal some of the notable flavors associated. If so, you might want to research creating your own F-pac. Look up "Joeswine" ( on this site) for...

Just getting in the habit of using "like-wines" for topping up instead of water. :db

Eventually every winemaker gets busy with "other things" and so the wine can settle in peace and do it's own thing!! :sl