Perhaps it was because the Petite Sirah juice was beginning to ferment or some other reason, however, when I added just the beginning of the 2.5 pounds of sugar to the Petite Sirah juice there was an immediate reaction. The juice was filled to almost the top of the six-gallon container. As soon as the […]
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Two years ago I made my first wine from a kit. I religiously followed the directions often reading them several times before following. If I knew then what I know now, I wouldn’t follow the wine kit’s directions. Last week this started me thinking that since I had empty carboys perhaps I should fill them. […] This post is rather late. We didn’t get much juice out of feet pressing the grapes. It looks like I’ll need to purchase a small wine press for future harvests. We ended up with about three quarts of juice. I add some Lalvin D47 yeast. The yeast is suppose to be low foaming, however on […] I recalled that Bob Biale of the Robert Biale Vineyards in Napa said I was crazy to consider blending Cabernet Sauvignon with Tannat. Other California winemakers had raised eyes when I mentioned my plans a year ago. There were also those who said unenthusiastically to “go for it.” So I recently bottled my experimental wine, […] After blending the California Cabernet Sauvignon with Virginia Tannat, I wanted to run a couple of tests on the wine. At home I measured the pH. My meter measured a pH of 3.8, which I thought was higher than I expected. Since Kathy and I were going to go to Vint Hill Craft Winery to […] 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 influence, […] 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. The […] 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 not! […] 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 at […] 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 wine […] |
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