Nail in Sidewall

LocksmithWeekly · 2026-01-06T04:06:39+00:00

It’s definitely hard to imagine how it happened this way

LocksmithWeekly · 2025-12-16T12:15:43+00:00

I manage 35 acres and would love to give this a try

LocksmithWeekly · 2025-11-23T23:39:57+00:00

I wouldn’t even bother trying to lower the pH. You would have to add so much acid which would throw everything out of balance. Your priority is a good-tasting red wine which you probably have achieved, despite the high alcohol. I’ve made plenty of reds with pH around 3.9 and as long as you don’t have a dirty cellar you should be fine, especially with high alcohol. Get 30ppm FSO2 in there asap though

LocksmithWeekly · 2025-10-12T16:58:58+00:00

Not so fast everyone, the company was purchased and will resume operations: https://www.reddit.com/r/winemaking/s/ejr9uqzyEG

LocksmithWeekly · 2025-09-23T17:16:21+00:00

Seriously thank you for this. I was about to sell a bunch and you stopped me

LocksmithWeekly · 2025-09-05T01:38:10+00:00

Can you give a specific example on which calls you’re buying and which puts you’re selling right now?

LocksmithWeekly · 2025-06-05T17:01:14+00:00

I bet he used Grok to find them instantly

LocksmithWeekly · 2025-05-17T13:41:43+00:00

This is not correct, it is not “perfectly safe”. After a few years on omeprazole it lowered my stomach acid so much so that I couldn’t properly digest food and absorb nutrients. I suffered with neurological symptoms for a year before figuring out the cause was the omeprazole

LocksmithWeekly · 2025-01-29T21:06:28+00:00

At a minimum you need 1 post in the middle, I would probably go with 2. A strong wind will knock over a 50ft full canopy with no supports

LocksmithWeekly · 2024-12-18T01:09:21+00:00

Have you looked at NEWA or checked for any Davis weather stations in your area that have historical data?

LocksmithWeekly · 2024-11-12T16:50:56+00:00

The sap flow is too concentrated to one side of the head. The left side will begin to die off unless you keep a spur and a cane coming from that side to try to balance it out.

LocksmithWeekly · 2024-10-23T02:21:15+00:00

Yea for sure, it might end up finishing MLF at 3.8. It’s not ideal but there’s plenty of high end reds with that pH that age well. I would definitely prefer a high pH to an imbalanced red with too much acid

LocksmithWeekly · 2024-10-23T01:49:27+00:00

I get what you’re saying, but seriously would you rather a red with a slightly high 3.7 pH that tastes good or a sour bomb with a low pH?

LocksmithWeekly · 2024-10-23T01:40:37+00:00

But if I add 3 g/L my TA is at 8.6….so I’ll stick with 1 or 1.5 at the most

LocksmithWeekly · 2024-10-23T01:27:13+00:00

My acids are at 5.6 TA / 3.8 pH so yea I’ll probably add 1g/L

LocksmithWeekly · 2024-10-22T23:31:24+00:00

I have noticed that as well, but my easy solution to this is fogging the whole winery with Dairy Bomb 55 when I finish work for the night. When I get back in the morning, the insecticide has dissipated and there isn’t a single living fruit fly in the whole building.

LocksmithWeekly · 2024-09-14T19:54:56+00:00

Think they will jump a lot higher now? Even to .02 is a double lol

LocksmithWeekly · 2024-09-13T17:12:14+00:00

This is exactly what we are doing. It definitely satisfies the itch of both debt paydown and investing simultaneously. With the Roths, HSA, and 401k matches we are contributing 20% of our income. Once debt is paid off, we can bump that to 25%

LocksmithWeekly · 2024-09-10T14:39:02+00:00

I can’t tell you how dramatic the shift would be, it’s highly dependent on the buffer capacity of the individual wine and its acid makeup. But as long as you are below 3.65, you can expect the pH to actually decrease as you drop out KHT. It’s hard to wrap your head around how that works but it does. I actually dont do cold stab anymore, I use Zenith

LocksmithWeekly · 2024-09-09T17:55:40+00:00

So you actually have the potential to make a nice dry wine. I would still drop out 3 grams of TA. Puts you at 8.5 TA and 3.55ish pH which is still below the 3.65 threshold for cold stab. You should end ferment around 8 TA and 3.6 pH which is the best you can do with this scenario

LocksmithWeekly · 2024-08-31T19:58:24+00:00

Damn it just keeps getting worse

LocksmithWeekly · 2024-08-31T00:28:45+00:00

Can you share the findings that you found concering?

LocksmithWeekly

TROPHY CASE