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Symons Cone Crusher

Symons cone crusher is a kind of high efficiency spring cone crusher, which integrate optimization of cavity-type and reasonable stoke and advanced technology, and follows the conception of laminated crushing principle of more crushing and less grinding. Symons Cone Crusher made plaster stone and engine oil separated, assured reliable performance. The type of crushing chamber depend upon the size of feed and fineness of the crushed product. The standard type is applied to medium crushing, the m

jawcrusher

jawcrusher

 

Win An All-expense-paid Western Washington Wine Tour 2012

Hi Everyone,   Below is a link to the contest I found at Mad Wine, http://www.madwine.com/cf1/contest.html The winner will receive a trip for 2 from anywhere Alaska Airlines flies to Washington’s Woodinville Wine Country. Besides the airfare, it includes first class hotel accommodations, 6 VIP wine tastings at some of Washington’s very best wineries and transportation to the tastings. It’s going to be a great trip for the winners. All you have do to enter is submit your email address on the

sleeplessinseattle

sleeplessinseattle

 

Wine For Cigars?

I just added a new wine cellar next to my Walk-In humidor. I'm looking to barter some good wine for some of my HotAsh cigars. I have 18 premium blends to chose from what do you have to barter. Please click on my link to read more about my HotAsh premium cigars. Thanks and have a great day!! www.HotAshGirls.com

HotAsh

HotAsh

 

New

I'm new to this forum, but look forward to learning a lot. I have just started making my first batch of wine with a friend of mine.   RolandY

RolandY

RolandY

 

My First Mead Experience

About 6 months ago I tried making mead for the first time. It makes me laugh how each different jug I used ended up having totally different measurements of water, honey, and yeast (NOT on purpose). The best thing about making multiple batches and going through a few different runs is the ability to learn from your mistakes. My first time I let the mead sit way too long. It was practically vinegar by the time it came out. The lesson: Start tasting the mead every week or so after it has been sitt

mistermead

mistermead

 

2011 Chilean Curico Malbec

2011 Chilean Curico MalbecI've always been partial to this Chilean Malbec and prefer it over the Argentinian Malbecs we have made in the past. Always deep in color, plenty of fruit and approachable when young. If I could only make one type of spring wine this would be the hands down winner. I almost didn't get some this year but luck (and a good friend) prevailed.Preliminary Plan: 72 lbs Crush –100% Whole Berries Additives: Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g

Peter Lynch

Peter Lynch

 

2011 Chilean Colchagua Cabernet Sauvignon

2011 Chilean Colchagua Cabernet SauvignonI've always found the Chilean Cabernet (from Curico and Colchagua) a bit too restrained for my tastes. I prefer my Cabs a bit more lush. This year, instead of a standard Bordeaux style yeast, I am going with Enoferm RP15. I've had good results with Petite Sirah and RP15 in producing a wine with lush fruit. We shall see how it works with this Cabernet.Preliminary Plan: 72 lbs Crush –100% Whole Berries Additives: Color Pro 2 - 4 mL Opti-Red or Booster

Peter Lynch

Peter Lynch

 

2011 Spring Wine Plan

This spring I don't plan to do much in the way of red wine given the volume of fall wine I made. This leaves me some hard choices but I finally decided to make some Cabernet, Merlot and Malbec. Why no Carmenere? I've always had reduction issues with it and the wine has a certain gaminess I don't find appealing at volume. I have enough from last year that I'll use as a minor blender so I'm going to skip it this year. The Chilean Syrah can be good but its quality has been spotty from year to year.

Peter Lynch

Peter Lynch

 

Been Hectic In My Household!

Well, my intentions of a daily entry has gone out with the dishwater (wait, I don't do dishes!!).   Last week, my husband ends up in the ER, then admitted to the hospital for 4 days. Finally got him home this past Saturday, back to the doctor on Monday only to be told that they wanted to re-admit him. Our 20 year old son is home from Iraq where he is stationed with his ARMY unit...goes back on the 21st. SOOO, the surgeon agreed as long as the MRI the next day was "okay" they would hold off

saramc

saramc

 

First Batch A Sweet Success ... Well I Think It Is!

I just finished breaking into a bottle of my first attempt at wine making, and poured a glass of sweet concord. The color, a crystal clear pinky purple ... I need to look at a color chart to actually find the color that even begins to identify. The smell is fruity, yet there is an undertone that I cannot identify. It is not sulphur, not acetone-like ... don't know what it is. Could it be due to the fact that I used Montrachet yeast and this was a quickly made wine? Probably. BUT, the re

saramc

saramc

 

Why Quel Che Sara Sara?

Thank you for taking a moment to check my blog "Quel Che Sara Sara: My Attempts at Wine Making". I decided on the name because it means "whatever will be, will be" and as a beginning wine maker that is sometimes how you feel. In fact, sometimes in life you feel that way. But, with the help of the fellow members of this forum your wine making adventures don't have to end up as an experiment gone awry. You have a wealth of information at your fingertips and if you cannot find the answer

saramc

saramc

 

First Batch

Milliorn's Winery!! My buddies Eric Wenke and Chad Grant started making wine. They bought the equipment and me and Brad went over there and saw the process. I kinda enjoyed it and it looked cool to do. So I went t0 Defalco's which is a store that sells wine and beer making stuff and got started. I bought everything I needed. I even bought two different types of wine making kits. The first one we made was Blackberry Cabernet. It was pretty easy to make, all I did was follow the instructions that

Mmilliorn

Mmilliorn

 

Love The Site

Well I started making wine. I will update this blog with pics and descriptions of the process. Let me know what you think. I will post my first one shortly.

Mmilliorn

Mmilliorn

 

2010 Amador Grenache - Amador Gold

2010 Amador Gold Grenache   For use in Rhone style blends. Preliminary Plan: 72lbs. Crush – 100% Whole Berries Additives: Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: ICV-D80[*]Oak: 35 Cubes Hungarian Medium Toast Thoughts: This wine will provide a fruity lift to my Rhone style blends.The color and depth from the Amador Grenache is some what lacking so it is doubtful I will varietal bottle any of this wine. Will try to find better fruit next yea

Peter Lynch

Peter Lynch

 

2010 Russian River Merlot - Iron Oaks Vineyard

2010 Russian River Iron Oaks Vineyard Merlot   I made this wine last year for use in my Bordeaux blends. The resulting wine was so good it was almost a shame to blend most of it away (the blends are the better for it though). I did retain a gallon for varietal bottling and you can bet I'll be holding on to those few bottles carefully. Preliminary Plan: 108 lbs Crush – 100% Whole Berries Additives: Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: MT[*]Oak

Peter Lynch

Peter Lynch

 

2010 Amador Sangiovese - Amador Gold

2010 Amador Gold Sangiovese   Used these grapes in a 2008 Super Tuscan blend with 16% caberent. The wine was very delicate which seems to be the case with Amador Sangiovese but of late it has begun to pick up some grilled meat notes. Looking forward to trying this again. Preliminary Plan: 72lbs. Crush – 80% Whole Berries / 20% Whole Cluster (if stems have lignified) Additives: Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 6 g [*]Yeast: BM45[*]Extended Maceration (for

Peter Lynch

Peter Lynch

 

2010 Amador Barbera - Amador Gold

2010 Amador Gold Barbera   Last year this wine turn out very well. Blended 5 gallons with 1/2 gallon each of the Lanza Caberent and Iron Oaks Russian River Merlot. However, the early candy fruit barbera nose receded after about 6-8 months of aging replaced by deeper darker fruit. Not sure which I prefer yet. Preliminary Plan: 72lbs. Crush – 100% Whole Berries Additives: Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: BRL-97[*]Oak: 35 Cubes Hungarian Mediu

Peter Lynch

Peter Lynch

 

2010 California Vinemount Pinot Gris

2010 California Vinemount Pinot Gris   Clean, crisp, fruity. Preliminary Plan: Pinot Gris – 6 gal. Juice Additives:Booster Blanc or Opti-White 10 - 12 g [*]Yeast: R-2[*]Treatment: Cold Stabilization[*]Bulk Aging: 6 months in carboy Thoughts: Pinot Gris is for my wife. Straight up fruit, plain and simple.

Peter Lynch

Peter Lynch

 

2010 Italian Mosto Imperatore Pinot Blanc

2010 Italian Mosto Imperatore Pinot Blanc   I'm not quite sure how I want this wine. Preliminary Plan: Pinot Blanc – 6 gal. Juice Additives:Booster Blanc or Opti-White 10 - 12 g [*]Yeast: CY3079[*]Treatment: MLF?/Surlie?/Cold Stabilization[*]Bulk Aging: 6-12 months in carboy Thoughts: The only Pinot Blanc I've ever made was from a kit and I treated that wine to oak and surlie. It was an outstanding wine but I am thinking I might prefer to use this as a blender to add some fattnes

Peter Lynch

Peter Lynch

 

2010 Suisun Valley Syrah - Lanza Vineyards

2010 Suisun Valley Lanza Vineyards Syrah   I've had a rocky relationship with Syrah. Some seasons great, other times trying. Most successes, for me, come with blending but I'm still searching for that singular wine.   Preliminary Plan: 72 lbs Crush – 100% Whole Berries Additives: Color Pro 2 - 4 mL Opti-Red or Booster Rouge 6 - 8 g Tannins 5 g [*]Yeast: Syrah[*]Oak: 30 Cubes Hungarian Medium Toast Thoughts: The Lanza Syrah from last year was blended into various Rhone style

Peter Lynch

Peter Lynch

 

2010 Suisun Petite Sirah - Lanza Vineyards

2010 Suisun Valley Lanza Vineyards Petite Sirah   The Lanza Petite Sirah is one of my favorite wines to make. The fruit is always beautiful and the wines distinctive and powerful.   Preliminary Plan: 108 lbs Crush –100% Whole Berries Additives: Color Pro 3 - 5 mL Opti-Red or Booster Rouge 10 - 12 g Tannins 8 g [*]Yeast: RP15[*]Oak: 80 Cubes American Medium Toast Thoughts: I still have 4 gallons of the 2008 Lanza Petite in bulk having blended away 5 gallons into other wines.

Peter Lynch

Peter Lynch

 

2010 California Lodi Gold Chardonnay (#2 - Naked)

This year I'm going to try to blog about all of my wines for the Fall California season. If it works out well I'll continue into the Spring South American season and so on. There will be a separate post on each wine so people can read their interest. Please feel free to comment. 2010 California Lodi Gold Chardonnay (#2 - Naked)   The target style for this wine will be fruit forward, un-oaked chardonnay.   Preliminary Plan: Chardonnay – 6 gal. Juice Additives:Opti-White 10 - 12 g [*]Y

Peter Lynch

Peter Lynch

 

2010 California Lodi Gold Chardonnay (#1 - Oaked)

This year I'm going to try to blog about all of my wines for the Fall California season. If it works out well I'll continue into the Spring South American season and so on. There will be a separate post on each wine so people can read their interest. Please feel free to comment.   2010 California Lodi Gold Chardonnay (#1 - Oaked)   The target style for this wine will be restrained oaked chardonnay.   Preliminary Plan: Chardonnay – 6 gal. Juice Additives: Booster Blanc 10 - 12 g Oak:

Peter Lynch

Peter Lynch

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