@chrismakingwine.bsky.social
This makes sense and is what I do, albeit at a much smaller scale. :)
January 30, 2025 at 3:54 AM
This makes sense and is what I do, albeit at a much smaller scale. :)
What would you say is your fav BBH vintage that is available on your site?
January 27, 2025 at 7:41 PM
What would you say is your fav BBH vintage that is available on your site?
I have always been curious about this process. Assuming you top up with wine from another barrel in the same batch?
January 27, 2025 at 7:28 PM
I have always been curious about this process. Assuming you top up with wine from another barrel in the same batch?
Now that I re-read it, I could have phrased it better. When shipping already pressed, white grape "must", you get a lot more juice per pound. As the skins are not shipped with the juice. If skins are included in the calculation, you get more juice from red, especially with the addition of enzymes.
January 27, 2025 at 7:20 PM
Now that I re-read it, I could have phrased it better. When shipping already pressed, white grape "must", you get a lot more juice per pound. As the skins are not shipped with the juice. If skins are included in the calculation, you get more juice from red, especially with the addition of enzymes.
Beautiful! Where is that?
January 21, 2025 at 4:12 PM
Beautiful! Where is that?