Welcome to Cellarmasters Home Winemaking Club

I was surprised to see that veraison had started in the vineyard in my Grenache block (6/27/15).

I was surprised to see that veraison had started in the vineyard in my Grenache block (6/27/15).

Monthly Meeting

Planning party August 13rd at the DeeDee & Bruce’s.

The 2015 Grape Source Page is live HERE.

We are making a club wine this year.  The first barrel will be Tempranillo and if there is enough interest we will make a barrel of Grenache too. See July newsletter for details.  If you are interested, please contact Matt Lester or Jennifer Swank at president(at)cellarmastersla.org.   Deadline is July 15th, 2015,

First up, if you’re new to wine or home winemaking, don’t feel intimidated. We’re a pretty friendly bunch. Our Summer club meetings are held on the first Thursday of every month at 6:30 p.m. at The Woodland Hills Home Wine, Beer and Cheesemaking Shop, 22836 Ventura Blvd, Woodland Hills, CA 91364, (818) 884-8586. ‎ It’s a potluck and we usually have a food theme, so bring a dish to share and a bottle or two of wine, homemade or commercial. We usually have a speaker and/or a tasting. Either way, if you’ve got some wine that isn’t tasting quite the way you think it should, feel free to bring some along and let our wine gurus help you figure out what’s going on with it.

Membership Information – For information on how to join the club or to pay your dues online, please go to our Cellarmasters Membership page.

Newsletter – Our latest newsletter and some of our past ones can be downloaded on our Newsletter page.

7 Responses to 'Welcome to Cellarmasters Home Winemaking Club'

  1. Chuck Wiseman says:

    Why did did brix fall from 25 to 16 rapidly then sort of plateau?

    • Jennifer Swank says:

      Chuck, did you add any nutrients at the beginning of fermentation or after fermentation was progressing? Lack of nutrients could cause a fermentation to plateau. If you haven’t added Nutrients I would suggest you add some. Another problem could be a yeast with low alcohol tolerance. What yeast did you using and what varietal are you fermenting. Also what temperature where you fermenting at?

    • Tom S says:

      Sounds like a stuck fermentation. Probably got too hot and all the yeast died. At 16 Brix you should be able to restart it pretty easily. It would be much worse if it stuck at 1 Brix. Very difficult to get that going again.

  2. Frank Iurato says:

    when will the results of the amateur competition be posted ?

  3. Rick smith says:

    Hi when will the metals be sent out for 2014, thank you

    • Gregg Ogorzelec says:

      Rick, they are being sent out this week. There was a delay with production of them. We apologize for that and thanks for entering.

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