Frederick

Obviously you have not read my posts carefully, but have decided to
react anyway. I have not pontificated in any way about whether one
should or should not do anything relative to hydrometer readings, etc..
I have simply stated that these are estimates, and if one wants correct
and accurate results that stand up to scrutiny, one needs to do lab
tests. Period!

I have commented on the fact that 0.55 or 0.56 05 0.57 , etc. are
numbers that give estimates. All of your ranting does not change that.

I have never said they are "useless" and I ask to not to put words in my
mouth. You may get away with that when addressing other members of this
group but not with me. (BTW I am probably as old or older than you.) I
have maintained all along that estimates are just that - estimates, and
all winemakers need to know that, even your proverbial newbie. Yes,
they - newbies - need to learn how to make and use their hydrometer
readings, but they should not be told that these readings are as
reliable as the atomic clock. That teaches nothing and only treats
newbies as people too stupid to think for themselves. I have been firm
on my belief that those selling wines need more accurate data than those
who make wine non-commercially.

Frederick - you cannot comment on my wines because you have never had
them, and know nothing about them. Some are high alcohol and some are
not. I have not fallen victim to anything. We pick at all sugar levels
and each grape varietal is considered individually. You ought to know
that. Furthermore you ought to know that in a large vineyard one has
many factors to consider when picking, and that includes the ability to
use the things you can control and deal with the things you cannot -
like the weather.

snip

The reason you decided not to do MLF on that high
alcohol wine is because you_can't_ !!

That is not true. We have just completed MLF on a 15.45% alcohol
Chardonnay. The newer strains of MLF bacteria will complete MLF at 15
and 16% alcohol. Last year all - I repeat all - of the red wines that I
made completed malolactic, except for a Pinot aged in Stainless Steel
that I decided to stop at 60% completion. Regarding your cheap high
Brix fruit comment, high Brix Pinot fruit sells around here for
$2100-3500/ton. Not bad prices. We do not have to go on the market
however as we grow all of our own grapes, and have total control of the
vineyards.

I am not finding anything out the hard way. I make my wines in the
style I want to make them.

snip

At this point you are kinda stuck with your own creations.

What creations are those exactly? I mentioned a Pinot Grigio that was
high in alcohol, and a small lot of Cabernet. The Pinot Grigio does not
undergo MLF by design. The 2 barrels of high alcohol Cabernet are 2.5
months old and are stored in a 63-65 degree F. facility, hardly MLD
friendly conditions. At this stage, MLF on this wine is not something I
am worried about.

Finally I have never "waved my diplomas in the air" as you contend. I
mentioned it making a point. What I have not done is call you a liar,
as you have done me. I have no intention of doing so, but I do wonder
why you feel you must do so.

Additionally, I have not just joined this News Group as you imply. I
have been around for a few years. I do not comment often. I decided to
comment about PA because as I followed that thread for months, I began
to feel that it was rather "over the top". I still do.

Regards

Jerry




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