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Corrado's Contest I entered a few years ago. The party is huge and lots of really good food and wines. They put all the entries out for the attendees to drink. We had a table of ten the last time we went. Three of the five families had entries. No awards but lots of fun. I don't think we...

I used FastFerment last September on a Barbera/Zinfandel blend. I did the first fermentation in my open vessel punching down the skins every morning and evening until it slowed down after 5 days. I pressed the skins lightly and put the first run and the pressed juice into four Fast ferment jugs...

I just got some good info off of wikipedia: https://en.wikipedia.org/wiki/Chenin_blanc#Winemaking_and_wine_styles "One of the major differences between Old world and New world styles of Chenin blanc is the fermentation temperature. Old World style producers in the Loire tend to ferment their...

Isn't it true as the amount of sugar (Brix) in juice goes up the freezing point goes down because there is less water? Conversely as the alcohol content goes up the freezing point goes down too? I am confused with this chemistry/physics stuff.

YES, we had some ugly settling on the bottom of the pail both lees and solids. I siphoned the liquid above it and pitched in the yeast I bought. It warmed up to 60 degrees F and has remained so overnight and all day today. It is bubbling just fine, slowly yesterday and quickly today. More...

Still bubbling, a bit more vigorously this morning no change in temperature. I will rack it next Monday or Tuesday. Not bad for a frosty morning.

I started 12 gallons of Chenin Blanc this week. Put non reactive, non toxic gas in headspace and it is bubbling away at 60 degrees F in the cellar.

We got home around that time from getting the juice. I didn't know it was the last three jugs. Good luck fermenting it.

This is one of the setups for wine tasting we used at CUVEE. And this is what one of the classrooms looked like:

I got the 12 gallons of Chenin Blanc and two packets of K1-V1116 all put up and ready to go. One is 23 Brix and the other 22 Brix. It is interesting that the two jugs are one Brix apart. I put wine preservative gas in the headspace and it is bubbling away at 60 degrees F.

Thanks for sharing this video. I am sure that others on the Forum will enjoy it too. Lots of good scenes and interesting locations.

I just called Corrado's. I will be going up there to check out the Chenin Blanc and plan to use Lalvin BA-11 or K1-V1116 to make a dry white for my DW. I have a couple of those 7gal. plastic teardrop shaped vessels that isolate the heavy lees to eliminate racking and air contact from the must...

Welcome to the Forum & here are a few that I've used: Enology and Viticulture Books. One or two of these books mention Mead production. I too keep bees but don't make mead only wine and beer. Worried about this warm weather now turned cold hope they didn't eat all the stored winter honey...

Did you guys see this: What's your booze nationality? http://bbc.in/1uWK4dP

I did a few years ago. The dinner they have when they announce is a fantastic food and wine orgy. Like a really great Italian wedding. I am not sure if we are going this year.

I liked yours why don't you post a link so everyone can see your presentation?

Do they say what kind of white grapes or is it a mix of everything they had left over?

Always make: Barbera/Zinfandel blend 2015 currently in two 5+ Gallon Oak Barriques and three five gallon glass carboys. I have in the distant past made Alicante blended with Zinfandel but don't like the results. Recently made: Budapest Pilsner and Onyx dark ale. In the past have made IPA's...

Go Garden State Go Last year (2014) my wife gave me a gift, Summer Session at https://www.sce.cornell.edu/ps/cuvee/index.php It was great. I learned a great deal about blending and my team made one of the best blends. We also learned a lot from the local Finger Lakes Growers. It was a fantastic...

Calling all Garden State Winemakers to share local winemaking & grape growing issues and hints. I've been making wine for many years, learned from in-laws and grandfather. I have used fresh squeezed grape and whole grapes from Corrado's with varying results. My last few years have yielded...