Question for FOODIE or Experienced Winemaker.

[wineseven]

Well, well ... You got your self a friend then! haha

Peynaud's contribution to winemaking is undeniably historical.

- as far as the fruit bombs (we call them here BSCs - Big Stupid Cabs). I am truly an admirer and lover of French wines and the philosophy behind it. I luckily arrived there after tasting the rest of the World. At some point - we all have to return to the cradle, hey?

- nutrition. I've supplied the fermentation with total of 3.0 oz of Super Super Food (mixture of DAP 50%, Yeast Hulls, yeast extract, Minerals and vitamins and Vitamix in two stages. 40tsp added to a hydrated yeast mixture at inoculation.

- white and sparkling. I am making late harvest SB (32Brix) and a straw wine SB (36Brix) this year. I could use some tips on sparkling wines.

Feel free to e-mail me via my web site.

R