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jostumidd

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Greetings from sunny San Diego! My name is John and I've bottled 4 wine kits with 4 more in various stages since dropping my first packet of yeast on May 7th. So far I've been very happy with the results. Within a few weeks I'll be trying my hand with 200lbs of fresh Sonoma Valley Merlot grapes once they harvest.

I think this is the first hobby I've ever had that has saved me money, but I'm starting to get the itch to open the wallet wide, such as for a gorgeous, glass aeration-oxydation free SO2 test setup I've had my eye on. Is there a therapy for these impulses?

Cheers,

John
 
Greetings John

Welcome John,

It sure looks like you've been bitten by the bug. 200 lb of grapes! Wonderful.

I too have a list of items I'd like to puchase to help me with my new hobby of wine making.

Here are items I need.


  • pH Meter
  • Wine Press
  • Crusher Destemmer
  • Oak Barrel

Again, welcome aboard. I look forward to seeing your posts and photos. One of the regulars here says if you don't have a picture it didn't happen.

Best regards,
Paul
 
Last edited:
"My name is John and I've bottled 4 wine kits with 4 more in various stages since dropping my first packet of yeast on May 7th."

Oh, yeah! He is gone! Fully absorbed in the obsession. It is good to know that we are not alone. Welcome to the forum, John.
 
Welcome! So, but your obsession can't be fixed but by making more wine.

I'd love to be close enough to get some Sonoma fresh grapes.

Make sure you have read up on making wine from fresh grapes before you start to answer many questions, which don't come up for kits.

Initial Kmeta dose? (Have grapes already been dusted with Kmeta?)
TA test?
PH test?
Pectin enzyme?
Maceration time? Cold soak?
Which yeast?
When to press?
Doing an mlf?
Post fermentation Kmeta dose? (Depends on when and if you are doing an mlf)

Answers to these questions are important to have before you start. Have fun on your new adventure.
 
Welcome to Wine Makers Anonymous........
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We meet here daily to discuss our addictions to pitching yeast into anything that seems to be able to ferment.
 
Welcome and be careful as the bug will cost you in equipment. But that's alright.
 

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