Recent content by chattich

I actually picked up a two Neo1 on eBay from a lady in the southwest about three years ago. The vines are very vigorous and have a unique, almost marijuana-like leaf shape. Here in the northern SF Bay Area, they do very well and are by far the least troublesome of the varieties that I grow...

Thanks for the input ! Yup, I definitely have tasted the must from Napa Valley grapes - I work in vineyard management here in the valley. The Pinot that I have my eye on is an overcropped block in the coolest corner of Carneros that's just hitting the 20 deg. mark right now so it'd be more in...

Thanks for the input ! Yeah, that's the route I was aiming for and thinking potassium sorbate was probably the best choice. Although, the dosage rate would be so high given the lack of alcohol that itd be noticeable flavor wise. Maybe pasteurization is the best bet, even with the flavor damage...

Sorry that this is kinda off topic for the forum but I couldn't find a more suitable spot for it and I respect the trusty wine minds around here to offer sound advice. I make wine and beer and cider often. My girlfriend, however, doesn't drink but I'd still like to make something that she'd...

Assuming that you are going to ferment your wine out all the way to dryness(not leaving any residual sugar), you'll want to aim for somewhere in the ballpark of 1.080 to end up in that alcohol range. Good luck !