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11-13-2012 12:22 AM

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  • Winemaker
  • Marc Moberg
  • Empty
  • 1700 gallons Tempranillo for Temp-Cab blend
    1700 gallons Blanc Du Buois for Aura (only select golden grapes)
    1700 gallons Lenoir for Forte
    1700 gallons Blanc Du Buois for Auralia (the rest of the grapes after another week on the vine)
    1700 gallons Tempranillo for Cornelious
    1100 gallons Cabernet for Temp-Cab blend
    500 gallons Cabernet for Magellan
    950 gallons Norton for Roma
    and random bits of Merlot, Malbec, Petit Verdot, Syrah, Palomino, and Chardonay.
  • Male
  • Married
  • Arlington
  • Texas


  • Posted in thread: What qualifies a wine for aging? on 01-20-2012 at 03:15 AM
    A couple more factors that are good to mention. -sugar level-stabilization method-alcohol level

  • Posted in thread: What qualifies a wine for aging? on 01-20-2012 at 03:13 AM
    One reason you can't age most grocery store wines is because they have been through the
    "micro-ox" process. This is artificial aging, meaning it is at its best when it hits the shelf.
    What makes a win...

  • Posted in thread: Your experiences with second hand carboys on 01-07-2012 at 09:42 PM
    I found one buried in dirt and full of muck. It has made many good beers and wines.

  • Posted in thread: just tried my new wine:) on 12-29-2011 at 04:53 AM
    What yeast did you use?

  • Posted in thread: Lees on 12-19-2011 at 10:24 PM
    Lees help to prevent oxidation. Some whites are left on lees for up to 8-12 months.

  • Posted in thread: Some kind of foam on the carboy? on 12-15-2011 at 02:05 AM
    It looks like cheese. I would taste it. It can't hurt you.

  • Posted in thread: Can I "splash rack" my mead? on 12-09-2011 at 10:39 PM
    Do you have a piece of tubing? Just mouth siphon it. If you are using so2, it will be fine.We
    use this method at the winery for smaller projects. It won't hurt anything.

  • Posted in thread: Bottles on 12-07-2011 at 03:59 PM
    I would put it in the basement.

  • Posted in thread: Bottles on 12-07-2011 at 03:53 AM
    I would rather have the sediment compact into one area.

  • Posted in thread: Sediment on 12-05-2011 at 04:19 AM
    Did you use gelatin?

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Marc Moberg Assistant Winemaker/Cellar Manager Inwood Estates Vineyards and Winery 1350 Manufacturing St. #209 Dallas, TX 75207