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Welcome to WMT! There's a lot of great information throughout all the forums and very helpful and friendly folks here. Everyone's input will have a variety of perspectives, and what was helpful for them going through their experiences. It has been a wonderful learning and sharing experience...

I am really enjoying hearing other’s experiences as well~ @AFW this is what happens when you get a bunch of us together contemplating a topic…! Thank you for your question~

Love those carboy carriers….

I’m curious, and interested, in how folks have arrived at their additions for making a second run wine. I’ve made second run wines with unpressed pomace that turned out to be pretty good as well, not as good as the first run but not bad either. My process was to hit a particular SG and pH based...

Savory Feta Pastry Puff from the NYT cookbook. Feta, garlic, mint, fermented lemon, baked with sesame seeds on an egg wash and honey drizzle.

I presumed the decal was the green “supporting member” below our profile picture… are you sayin there’s something I can slap on the side of my crusher destemmer? We should have a decal contest….

Welcome to WMT! I don’t have experience with those types but I’m sure you will get some great suggestions here. The folks are friendly and have a ton of great knowledge.

Really good answers above... there's nothing more really I could add. I haven't grown Chambourcin, only ordered from Double A.

Bryan, thank you for your thoughtful reply, it was really quite helpful to hear the components in context and why you did what you did. And, no, no telepathy today I'm afraid... perhaps I need another cup of coffee on this second Monday of the week. As a quick answer to @1galbrewer2 the...

Bryan, when you say stir well, I envision a few different scenarios, and having had H2S occur for me can you clarify a smidge? 1. Is the ‘stirring well’ to get the SO2 dissolved and into solution or is it to agitate the solution to get the H2S out? (Or both) 2. I see the below scenarios of...

Welcome to WMT! A lot of folks, me included, use Double A Vineyards.

Racked off the gross lees into 54L demijohns and the smell is ever so slight. I’ll stir a few more times for that and to help the release of CO2. Should the stirring (using a lees stirrer / degasser) draw down air or just enough to release gas? Also, started with about 80 gallons must...

Understood - if the gross lees have settled out but not yet compacted, I imagine racking off them would be helpful as well? I could then let the collected gross lees compact and see how that segregated wine fares. If good, add back, if not, feed the septic system.

SG made it down to 1.010 and I pressed to quite a few glass carboys yesterday. Took a heck of a time with a 25# press. Fermenting still going on in the carboys this morning but I sense a bit of H2S. At first I thought it was the CO2, but it’s nagging me. Not sure why it’s there, I even upped...

Welcome to WMT! Soak it all in. There's a lot of great information and friendly folks here. Read, search, and ask away.

Welcome to WMT!

I’ve been using the mixer as a punch down tool by hand, much as you would use a …regular?… punch down tool. I did find it helpful to mix things up at the bottom and when I added some tartaric acid and nutrients at the beginning. I tried a large paddle but the must was really thick. A slow speed...

…and we’re off! Initial pH was 3.8 and TA 6.75. I added tartaric at 1g/gallon and brought the pH to 3.5 but the TA went up to 9.5… yikes! I don’t think it was all mixed throughout though, as today it’s ph 3.7 and TA of 6.75. I used a yeast starter and pitched yesterday and it’s moving along...

So sorry… our thoughts are with you~

Update.... Picked up the 23 lugs of grapes from cold storage, crushed, tested, added sacrificial oak, and SO2. There was some powdery mildew on a few clusters in some lugs and the fruit otherwise looked fairly good for the delay. To that end, I doubled the initial SO2 to be on the safe side...