Well here I am.... a beer guy making wine...who wouldv'e thunk it.
Everything is going quite well. My 1/2 ton of Amador Zin grapes are
quite magnificent. It all started at 26 Brix, .7 TA and 3.6 pH. I
haven't had to do a thing execpt add sulphite in the begining. It's been
7 days and my Brix are 1.5. Tomorrow should be 0 and I am pressing. This
has been a most awesome experience for me. I understand that when the
grapes are great the wine is great. I feel so lucky as a newbie vintner.
Thanks to all for all the great info. Especially to LUM. I downloaded
and printed your book....thanks! My only question si wh did you not
publish it and make some money off it? Obviously it is an informative
tome. Anyhoo....just happy to be making quality wine.....next year
Cabernet!!!


Brewer Bob

Bob, great to hear you are having a good experience so far. Take care at
this point as now that fermentation is complete more mistakes that harm the
wine can be made. Simply put- top it up and sulphite once your MLF is
complete. Good luck!
John Dixon
"Brewer Bob" wrote in message
m...
Well here I am.... a beer guy making wine...who wouldv'e thunk it.
Everything is going quite well. My 1/2 ton of Amador Zin grapes are
quite magnificent. It all started at 26 Brix, .7 TA and 3.6 pH. I
haven't had to do a thing execpt add sulphite in the begining. It's been
7 days and my Brix are 1.5. Tomorrow should be 0 and I am pressing. This
has been a most awesome experience for me. I understand that when the
grapes are great the wine is great. I feel so lucky as a newbie vintner.
Thanks to all for all the great info. Especially to LUM. I downloaded
and printed your book....thanks! My only question si wh did you not
publish it and make some money off it? Obviously it is an informative
tome. Anyhoo....just happy to be making quality wine.....next year
Cabernet!!!


Brewer Bob