MoreWine Customer Corner
Just went to Napa for a round of wine tasting. We visited three wineries: Castello di Amorosa, V. Sattui, and St. Clement Winery. The Castle and V. Sattui have some amazing Napa Valley Cabs, and the Castle also offers a few very well done dessert wines. The wines at St. Clement were also above par, but…Continue
Posted by Matt Monroe on January 24, 2013 at 2:30pm
My name's Matt and I'm just getting started in making wine. To date I've made the Vintner's Reserve Shiraz and am looking for kit number two.
One day I plan to have a winery of my own. To that end I am starting with kit winemaking but only as a stepping stone to progress into frozen must and then on to fresh grapes.
I'm looking forward to learning from the rest of you!
Posted by Matt Williams on November 10, 2012 at 6:45am
We got a new run of overrun corks in stock. These go quickly as they are winery grade corks at over 50% off. Check 'em out http://morewinemaking.com/view_product/21086//1_3_4_in_Overrun
Posted by olin schultz on October 11, 2012 at 5:23pm
MoreWine! is proud to be the title sponsor at the Winemaker Conference in Ithaca, NY on June 1rst and June 2nd. If you are planning to be in attendance please stop by our table to check out the latest equipment and also to enter our free raffle. On Saturday night we will pouring an Alexander Valley Cabernet Sauvignon that the staff made. Tristan Johnson, Olin Schultz, and Shea Comfort will be in attendance. Shea will have also be giving two presentations. For more information see…Continue
Posted by olin schultz on May 21, 2012 at 11:00am
This week three of our MoreWine! staff, Tristan Johnson, Shea Comfort, and Cory Grosshart and lots of our equipment are at the Wineries Unlimited show in Richmond, Va. This is the largest show on the East Coast for Commercial Winery Equipment and I believe our 8th year displaying at the show.
Posted by olin schultz on March 29, 2012 at 9:33am
Posted by Michael Crews on September 7, 2010 at 7:53pm
I test my must's TA using a PH meter by adding .10N Sodium Hydroxide to my must sample until a pH of 8.2 is reached. I then use a formula to calculate the TA. Before I test my must I make sure I filter it and bring it to a quick boil to force out any CO2 that may be present. I then let it cool down to room temperature before adding the sodium hydroxide. When I use my pH meter the reading does not stabilize at 8.2 for more than 5 seconds or so and then it begins to…Continue
Posted by Aniello Iacono on July 29, 2011 at 7:51pm
Posted by tristan johnson on July 23, 2010 at 5:21pm