I’ve waited for ten months to blend my west coast, California, Cabernet Sauvignon with east coast, Virginia, Tannat. Having family home for my youngest son’s wedding afforded an opportunity to get feedback on potential blends. The wine was to be Cabernet Sauvignon based so I set up four trials with a 10 percent Tannat [...]
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It appears that I did not create wine out of thin air. Actually a scientific answer as to why my wine was entering into the air lock and almost over flowing is certainly less creepy. So it appears that thermal expansion of the wine is what occurred. We have had an absolutely wonderful April. [...] I’m a bit perplexed. The liquid level in a five-gallon carboy is rising. The liquid level in a one-gallon and half-gallon carboy is remaining constant. I have no idea what is causing this to happen. I know that Jesus turned water into wine. Can I assume that I am turning air into wine? Probably [...] Whether the wine is in barrels at a winery or carboys at home, there isn’t as much activity to do with the wine during the winter and spring months. Occasionally I’ll glance at the carboys and then go on with what I was doing. Yesterday, after a seven-day visit to Virginia wineries, I glanced [...] Occasionally I’ll hear a comment that someone does not like a wine because it is too acidic. This could be true, however some people over generalize and condemn all wines from a region because they think they are too acidic. Acid in wine is necessary. It can help improve the taste and defends a [...] Recent lab work at Vint Hill Craft Winery started me thinking about doing lab work at home. If adding tartaric acid to the wine at Vint Hill improved the aroma and taste, could it do the same for my wine at home? If adding aging tannins improve the tannins in the wine at Vint [...] After talking to hundreds of winemakers, one begins to form opinions of winemakers in general. One opinion is that they are unique and different. Winemaker, Kevin Robinson, at Brassfield Estate Winery in Clearlake Oaks, California stated that, “Winemakers are like snowflakes, no two are alike.” After meeting so many winemakers it is [...] I’ve been putting off the racking of my wines at home. However since today was another cold day in Maryland, I thought I might as well taste the wines and rack them. The first was a gallon of Zinfandel from the Russian River Valley. Five weeks ago I placed a two-inch oak [...] While the Cabs are aging in barrels I am experimenting with a carboy of Lake County Cabernet Sauvignon at home. For an oak alternative, I decided to experiment with oak infusion spirals. I bought French heavy toasted and French light toasted spirals. One heavy toasted oak spiral was added to the carboy. [...] While at Tin Lizzie this past weekend pressing grape must, it occurred to me that it may be possible to make jelly from the must. My query received a few raised eyebrows. There is the obvious concern that the juice after fermentation is wine and has alcohol as well as potential yeast [...] |
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