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One tip about the chromatography, if you don’t see any markings develop on the paper after letting it dry, heat the paper with a hair dryer.

The TA (total acid), which in the case of grape wine is mostly tartaric acid, probably did drop a little. If tartrates drop out, then total acid will decrease. My tongue is telling me there is a lot of acid in this wine, especially considering the pH is 3.80 Regarding the increase in pH, there...

I bottled my experimental 2024 Zinfandel today. I made one gallon with medium toast oak chips in the primary. It is a small batch and I think it will be better protected in bottles. There was a half bottle of leftovers and I am letting it open while tasting it. Interesting that the finished...

This reminds me of a conversation with, I think @Rice_Guy about tannins in a green banana versus a ripe banana. The same tannins are present in both bananas but they are masked by the sweetness of the ripe banana and able to taste in the green one.

I am very critical of my wines. And yes, after the third day, this wine tasted nothing like it did on the first day. Here is the detail that surprises me. I would expect a harsh, overly tannic wine to become smoother after some aeration. But, the opposite effect seemed to happen here. I find it...

Update on the 2022 Bordeaux blend I created when clearing out carboys for 2024 winemaking--I made an interesting discovery. "Give it time" is always good advice that I rarely follow. The sulfite taste and aroma are gone from the freshly bottled wine. This 2022 wine is young tasting, by which I...

:try I had a cherimoya (custard apple) for the first time last year and it is delicious. Hopefully the wine is as good.

How did I survive before the internet? Good info

@KaptKanga This sounds like a very interesting experiment. I do not know much about cashew fruit but I started reading. In English the fruit is called a cashew apple, in Spanish it is called marañón and is very perishable, so we will never see it in the market. And, there are some liquors made...

Yeah, I wonder if MoreWine is drop shipping. Supposedly they have a large fancy warehouse. This may be the future of all internet purchasing.

You may be able to restart MLF after the wine sits for a while, or even the barrel will do it for you eventually.

He talks about it on his website and in videos. I have not read the book but I have ordered it. The book was on my wishlist for a while.

WineSmith Norton Tasting Video Clark Smith’s winemaking philosophy As it turns out, the winemaker is Clark Smith from UC Davis, author of Postmodern Winemaking. He actually goes into detail about the Norton winemaking process. And he points out the unfermentable polysaccarides in Norton that...

Hey hey! Old thread but thanks for responding. I can try to drive up that way sometime and find WineSmith winery.

Very interesting to see the head trained vines

Yes, it will be interesting to hear about the difference between your wine and @VinesnBines wine. I was surprised by the flavor and assume it is due to the oak chips. I may dial it back. I ordered CH-16 ML from MoreWine this year and another version of ML culture was in the box and I was...

Are you using untoasted oak for fermentation? I used medium toast oak chips in my Zin and now it tastes a little smoky.

Looks familiar. You know the yeast is good.

Sometimes the tropical fruity aromas come from over-ripe grapes, especially in the white varieties.

Soon you will be growing Cab Sauv and I will have to switch to growing mangoes!