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An Evening in Napa

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…

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Posted by Matt Monroe on January 24, 2013 at 2:30pm

Hello MoreWine Members!

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!

Cheers!

-Winemaker Matt

Posted by Matt Williams on November 10, 2012 at 6:45am

Overrun Corks Back in Stock

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! to be at the WineMaker Conference in Ithaca, NY

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…

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Posted by olin schultz on May 21, 2012 at 11:00am

MoreWine! Pro at Wineries Unlimited

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

Wines and Vines talks about Brehm Vineyards as a solution to the EGVM quarantine.

http://www.winesandvines.com/template.cfm?section=news&content=78273&htitle=Home%20Winemakers%20Warned%20About%20Moth



Buy Brehm Grapes!





Home Winemakers Warned About Moth

Compliance agreements required for movement of grapes to, from or within quarantine areas…

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Posted by Michael Crews on September 7, 2010 at 7:53pm

First post. Hello out there

Hello out there, this is my first post in my search for the perfect bottle. As in all Quests, it will be full of questions as well as  thoughts and observations.As of this post I sit on my couch and its a beautiful winter morn, in the cellar at this point are a Australian Shiraz/Viognier Blend waitting to be… Continue

Posted by david baker on February 19, 2011 at 10:53am — 3 Comments

Testing TA using a pH Meter

Hello,

 

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…

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Posted by Aniello Iacono on July 29, 2011 at 7:51pm

Back and Better Than Ever

All -


You may have noticed over the last 8 months or so that I haven't been around here much. Well, I just wanted to drop a quick note to the community to let you know that that's all about to change. Keep on the lookout for more news-release type posts, special offers exclusive to members of The Press, conversations on all topics wine, and general Q&A time. I'm looking forward to it.


So, who's ready for…
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Posted by tristan johnson on July 23, 2010 at 5:21pm

Vodka for barrel preservation?

A bit of a curious question: I recently acquired a very small oak barrel. Being small with the volume to oak ratio I have already aged all my wine in the barrel. Now I know the best way to keep an oak barrel conditioned is to keep it filled with wine, but I don't have enough of that. I also would rather not use a sulfer stick for such a small barrel. So I'm considering just buying some inexpensive vodka and filling the barrel. I figured that the vodka is quite sterile and, therefore, should… Continue

Posted by Stephan Dalyai on June 28, 2010 at 8:37pm — 1 Comment

 
 
 

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Started by Robert Anderson. Last reply by tristan johnson Nov 28, 2011.

Testing TA using a PH Meter

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