Sacramento Home Winemakers

winebarrels

richoid — Wed, 03 Aug 2011 22:41:02 +0000

wine_merlot

richoid — Thu, 04 Aug 2011 02:49:49 +0000

Sacramento Home Winemakers Manual

judy — Thu, 15 Mar 2012 00:48:29 +0000

2012 SHW Membership Form

judy — Sat, 17 Mar 2012 19:47:34 +0000

2012 SHW Membership Form

Mar 2012 The Grapevine

judy — Sat, 17 Mar 2012 20:02:56 +0000

Mar 2012 The Grapevine

Jan 2012

judy — Mon, 19 Mar 2012 23:33:48 +0000

Nov 2011

judy — Mon, 19 Mar 2012 23:34:17 +0000

Oct 2011 Newsletter

judy — Mon, 19 Mar 2012 23:34:37 +0000

Sept 2011 Grapevine

judy — Mon, 19 Mar 2012 23:34:55 +0000

Aug 2011 The Grapevine

judy — Mon, 19 Mar 2012 23:35:17 +0000

Sept 2011 Grapevine

judy — Mon, 19 Mar 2012 23:35:43 +0000

May 2011 The Grapevine Final

judy — Mon, 19 Mar 2012 23:36:40 +0000

April 2010 Grapevine

judy — Mon, 19 Mar 2012 23:36:56 +0000

July 2011 The Grapevine

judy — Mon, 19 Mar 2012 23:59:36 +0000

Feb 2012 The Grapevine 2

judy — Wed, 21 Mar 2012 03:21:55 +0000

Dec 2010 Grapevine

judy — Wed, 21 Mar 2012 03:23:33 +0000

June Newsletter

judy — Wed, 21 Mar 2012 03:24:48 +0000

May 2011 The Grapevine Final

judy — Wed, 21 Mar 2012 03:25:10 +0000

Nov 2010 Grapevine

judy — Wed, 21 Mar 2012 03:26:12 +0000

Feb 2012 The Grapevine 2

judy — Wed, 21 Mar 2012 03:32:33 +0000

Jan 2011 Grapevine

judy — Wed, 21 Mar 2012 03:37:51 +0000

Feb 2011 The Grapevine

judy — Wed, 21 Mar 2012 03:38:09 +0000

April 2011 Grapevine Combined

judy — Wed, 21 Mar 2012 03:38:33 +0000

March 2011 The Grapevine

judy — Wed, 21 Mar 2012 03:39:07 +0000

Grapes in Buckets for Home Winemaking

richoid — Fri, 23 Mar 2012 18:09:08 +0000

Home Winemaking Kit

richoid — Fri, 23 Mar 2012 18:09:09 +0000

Winemaking Press

richoid — Fri, 23 Mar 2012 18:09:10 +0000

Logo-Glassware

judy — Tue, 10 Apr 2012 23:42:46 +0000

Logowear-Polo-Shirt-(and-ca

judy — Tue, 10 Apr 2012 23:44:47 +0000

Logowear-Baseball-Cap

judy — Tue, 10 Apr 2012 23:46:25 +0000

Entry Form final

judy — Sat, 14 Apr 2012 22:55:01 +0000

Apr 2012 The Grapevine

judy — Sat, 14 Apr 2012 23:42:12 +0000

France and its wine regions

richoid — Fri, 20 Apr 2012 20:40:18 +0000

The Northern Rhône

richoid — Fri, 20 Apr 2012 20:40:20 +0000

The Southern Rhône

richoid — Fri, 20 Apr 2012 20:40:21 +0000

SHW_logo_sidebar

richoid — Thu, 26 Apr 2012 17:48:50 +0000

SHW_logo_sidebar-glow

richoid — Wed, 02 May 2012 16:34:00 +0000

SHW_logo_sidebar-glow2

richoid — Wed, 02 May 2012 16:37:26 +0000

Carmel 001

richoid — Tue, 08 May 2012 17:53:50 +0000

Carmel 003

richoid — Tue, 08 May 2012 17:54:03 +0000

Carmel 004

richoid — Tue, 08 May 2012 17:54:14 +0000

Carmel 006

richoid — Tue, 08 May 2012 17:54:27 +0000

Carmel 011

richoid — Tue, 08 May 2012 17:54:40 +0000

Carmel 012

richoid — Tue, 08 May 2012 17:54:50 +0000

Carmel 013

richoid — Tue, 08 May 2012 17:55:03 +0000

Port Presentation 001

richoid — Tue, 08 May 2012 18:54:57 +0000

Port Presentation 002

richoid — Tue, 08 May 2012 18:55:05 +0000

Port Presentation 005

richoid — Tue, 08 May 2012 18:55:16 +0000

Port Presentation 006

richoid — Tue, 08 May 2012 18:55:27 +0000

Port Presentation 010

richoid — Tue, 08 May 2012 18:55:35 +0000

Port Presentation 011

richoid — Tue, 08 May 2012 18:55:45 +0000

Port Presentation 013

richoid — Tue, 08 May 2012 18:55:56 +0000

Wineries 007

richoid — Tue, 08 May 2012 18:58:09 +0000

Wineries 013

richoid — Tue, 08 May 2012 18:58:23 +0000

Wineries 016

richoid — Tue, 08 May 2012 18:58:38 +0000

Wineries 020

richoid — Tue, 08 May 2012 18:58:53 +0000

Wineries 022

richoid — Tue, 08 May 2012 18:59:03 +0000

Wineries 023

richoid — Tue, 08 May 2012 18:59:17 +0000

Wineries 029

richoid — Tue, 08 May 2012 18:59:26 +0000

Wineries 031

richoid — Tue, 08 May 2012 18:59:38 +0000

John Munch 041

richoid — Tue, 08 May 2012 19:02:59 +0000

John Munch 042

richoid — Tue, 08 May 2012 19:03:11 +0000

John Munch 043

richoid — Tue, 08 May 2012 19:03:22 +0000

John Munch 044

richoid — Tue, 08 May 2012 19:03:32 +0000

John Munch 045

richoid — Tue, 08 May 2012 19:03:46 +0000

John Munch 047

richoid — Tue, 08 May 2012 19:03:54 +0000

John Munch 048

richoid — Tue, 08 May 2012 19:04:04 +0000

John Munch 049

richoid — Tue, 08 May 2012 19:04:14 +0000

John Munch 051

richoid — Tue, 08 May 2012 19:04:25 +0000

Jonathan Pack 002

richoid — Tue, 08 May 2012 19:07:34 +0000

Jonathan Pack 003

richoid — Tue, 08 May 2012 19:07:44 +0000

Jonathan Pack 004

richoid — Tue, 08 May 2012 19:07:55 +0000

Jonathan Pack 006

richoid — Tue, 08 May 2012 19:08:01 +0000

Jonathan Pack 008

richoid — Tue, 08 May 2012 19:08:10 +0000

Jonathan Pack 011

richoid — Tue, 08 May 2012 19:08:20 +0000

03 21 12 SHW Meeting 001

richoid — Tue, 08 May 2012 19:09:46 +0000

03 21 12 SHW Meeting 004

richoid — Tue, 08 May 2012 19:09:56 +0000

03 21 12 SHW Meeting 005

richoid — Tue, 08 May 2012 19:10:07 +0000

03 21 12 SHW Meeting 006

richoid — Tue, 08 May 2012 19:10:20 +0000

03 21 12 SHW Meeting 007

richoid — Tue, 08 May 2012 19:10:31 +0000

03 21 12 SHW Meeting 008

richoid — Tue, 08 May 2012 19:10:43 +0000

2011 SHW Harvest Dinner 014

richoid — Tue, 08 May 2012 19:11:44 +0000

2011 SHW Harvest Dinner 015

richoid — Tue, 08 May 2012 19:11:55 +0000

2011 SHW Harvest Dinner 017

richoid — Tue, 08 May 2012 19:12:05 +0000

2011 SHW Harvest Dinner 019

richoid — Tue, 08 May 2012 19:12:15 +0000

2011 SHW Harvest Dinner 022

richoid — Tue, 08 May 2012 19:12:24 +0000

2011 SHW Harvest Dinner 025

richoid — Tue, 08 May 2012 19:12:32 +0000

2011 SHW Harvest Dinner 026

richoid — Tue, 08 May 2012 19:12:42 +0000

2011 SHW Harvest Dinner 027

richoid — Tue, 08 May 2012 19:12:48 +0000

2011 SHW Harvest Dinner 028

richoid — Tue, 08 May 2012 19:12:59 +0000

2011 SHW Harvest Dinner 029

richoid — Tue, 08 May 2012 19:13:08 +0000

2011 SHW Harvest Dinner 031

richoid — Tue, 08 May 2012 19:13:18 +0000

2011 SHW Harvest Dinner 033

richoid — Tue, 08 May 2012 19:13:25 +0000

2011 SHW Harvest Dinner 034

richoid — Tue, 08 May 2012 19:13:34 +0000

2011 SHW Harvest Dinner 037

richoid — Tue, 08 May 2012 19:13:44 +0000

2011 SHW Harvest Dinner 040

richoid — Tue, 08 May 2012 19:13:58 +0000

2011 SHW Harvest Dinner 043

richoid — Tue, 08 May 2012 19:14:08 +0000

2011 SHW Harvest Dinner 045

richoid — Tue, 08 May 2012 19:14:17 +0000

2011 SHW Harvest Dinner 050

richoid — Tue, 08 May 2012 19:14:28 +0000

2011 SHW Harvest Dinner 053

richoid — Tue, 08 May 2012 19:14:37 +0000

2011 SHW Harvest Dinner 055

richoid — Tue, 08 May 2012 19:14:45 +0000

2011 SHW Harvest Dinner 057

richoid — Tue, 08 May 2012 19:14:56 +0000

2011 SHW Harvest Dinner 058

richoid — Tue, 08 May 2012 19:15:06 +0000

2011 SHW Harvest Dinner 061

richoid — Tue, 08 May 2012 19:15:18 +0000

2011 SHW Harvest Dinner 063

richoid — Tue, 08 May 2012 19:15:28 +0000

Copy of 2011 SHW Harvest Dinner 029

richoid — Tue, 08 May 2012 19:15:37 +0000

Copy of 2011 SHW Harvest Dinner 031

richoid — Tue, 08 May 2012 19:15:47 +0000

Copy of 2011 SHW Harvest Dinner 033

richoid — Tue, 08 May 2012 19:15:56 +0000

Copy of 2011 SHW Harvest Dinner 034

richoid — Tue, 08 May 2012 19:16:06 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:18:34 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:18:45 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:18:54 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:04 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:14 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:25 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:37 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:48 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:19:56 +0000

Meeting: German White Wines

richoid — Tue, 08 May 2012 19:20:07 +0000

Harvest 040

richoid — Tue, 08 May 2012 19:21:39 +0000

Harvest 045

richoid — Tue, 08 May 2012 19:21:48 +0000

Harvest 046

richoid — Tue, 08 May 2012 19:21:54 +0000

Harvest 048

richoid — Tue, 08 May 2012 19:22:03 +0000

Harvest 049

richoid — Tue, 08 May 2012 19:22:11 +0000

Harvest 052

richoid — Tue, 08 May 2012 19:22:20 +0000

Harvest 054

richoid — Tue, 08 May 2012 19:22:30 +0000

Harvest 057

richoid — Tue, 08 May 2012 19:22:41 +0000

Harvest 059

richoid — Tue, 08 May 2012 19:22:49 +0000

Harvest 060

richoid — Tue, 08 May 2012 19:22:57 +0000

Harvest 066

richoid — Tue, 08 May 2012 19:23:08 +0000

Harvest 067

richoid — Tue, 08 May 2012 19:23:17 +0000

Harvest 068

richoid — Tue, 08 May 2012 19:23:27 +0000

The start of veraison - PS Bogle Vineyards

richoid — Tue, 08 May 2012 19:23:46 +0000

Warren, Ellen, Lloyd, Carol, Jed and Linda

richoid — Tue, 08 May 2012 19:24:04 +0000

Warren, Seth, and Jed

richoid — Tue, 08 May 2012 19:24:23 +0000

2011 SHW Holiday Party 002

richoid — Fri, 11 May 2012 21:23:33 +0000

2011 SHW Holiday Party 005

richoid — Fri, 11 May 2012 21:23:42 +0000

2011 SHW Holiday Party 006

richoid — Fri, 11 May 2012 21:23:51 +0000

2011 SHW Holiday Party 010

richoid — Fri, 11 May 2012 21:23:58 +0000

2011 SHW Holiday Party 011

richoid — Fri, 11 May 2012 21:24:06 +0000

2011 SHW Holiday Party 013

richoid — Fri, 11 May 2012 21:24:14 +0000

2011 SHW Holiday Party 015

richoid — Fri, 11 May 2012 21:24:21 +0000

2011 SHW Holiday Party 018

richoid — Fri, 11 May 2012 21:24:27 +0000

2011 SHW Holiday Party 023-1

richoid — Fri, 11 May 2012 21:24:33 +0000

2011 SHW Holiday Party 023

richoid — Fri, 11 May 2012 21:24:40 +0000

2011 SHW Holiday Party 025

richoid — Fri, 11 May 2012 21:24:47 +0000

2011 SHW Holiday Party 028

richoid — Fri, 11 May 2012 21:24:54 +0000

2011 SHW Holiday Party 029

richoid — Fri, 11 May 2012 21:25:00 +0000

2011 SHW Holiday Party 031

richoid — Fri, 11 May 2012 21:25:08 +0000

2011 SHW Holiday Party 033

richoid — Fri, 11 May 2012 21:25:16 +0000

2011 SHW Holiday Party 036

richoid — Fri, 11 May 2012 21:25:25 +0000

2011 SHW Holiday Party 037

richoid — Fri, 11 May 2012 21:25:31 +0000

2011 SHW Holiday Party 039

richoid — Fri, 11 May 2012 21:25:41 +0000

2011 SHW Holiday Party 042

richoid — Fri, 11 May 2012 21:25:47 +0000

2011 SHW Holiday Party 045

richoid — Fri, 11 May 2012 21:25:56 +0000

2011 SHW Holiday Party 047

richoid — Fri, 11 May 2012 21:26:04 +0000

2011 SHW Holiday Party 048

richoid — Fri, 11 May 2012 21:26:13 +0000

2011 SHW Holiday Party 049

richoid — Fri, 11 May 2012 21:26:21 +0000

2011 SHW Holiday Party 050

richoid — Fri, 11 May 2012 21:26:29 +0000

2011 SHW Holiday Party 052

richoid — Fri, 11 May 2012 21:26:37 +0000

2011 SHW Holiday Party 054

richoid — Fri, 11 May 2012 21:26:44 +0000

2011 SHW Holiday Party 057

richoid — Fri, 11 May 2012 21:26:50 +0000

2011 SHW Holiday Party 059

richoid — Fri, 11 May 2012 21:26:57 +0000

2011 SHW Holiday Party 063

richoid — Fri, 11 May 2012 21:27:04 +0000

2011 SHW Holiday Party 064

richoid — Fri, 11 May 2012 21:27:12 +0000

2011 SHW Holiday Party 065

richoid — Fri, 11 May 2012 21:27:21 +0000

2011 SHW Holiday Party 067

richoid — Fri, 11 May 2012 21:27:29 +0000

2011 SHW Holiday Party 068

richoid — Fri, 11 May 2012 21:27:37 +0000

2011 SHW Holiday Party 070

richoid — Fri, 11 May 2012 21:27:45 +0000

2011 SHW Holiday Party 071

richoid — Fri, 11 May 2012 21:27:52 +0000

2011 SHW Holiday Party 073

richoid — Fri, 11 May 2012 21:28:01 +0000

2011 SHW Holiday Party 074

richoid — Fri, 11 May 2012 21:28:08 +0000

2011 SHW Holiday Party 076

richoid — Fri, 11 May 2012 21:28:16 +0000

2011 SHW Holiday Party 079

richoid — Fri, 11 May 2012 21:28:24 +0000

2011 SHW Holiday Party 080

richoid — Fri, 11 May 2012 21:28:30 +0000

2011 SHW Holiday Party 082

richoid — Fri, 11 May 2012 21:28:38 +0000

2011 SHW Holiday Party 086

richoid — Fri, 11 May 2012 21:28:46 +0000

2011 SHW Holiday Party 088

richoid — Fri, 11 May 2012 21:28:53 +0000

Varital Focus Group Petite Sirah - Bogle Vineyards

judy — Sat, 12 May 2012 17:42:40 +0000

Varital Focus Group Petite Sirah - Bogle Vineyards

judy — Sat, 12 May 2012 17:43:33 +0000

Varital Focus Group Petite Sirah - Bogle Vineyards

richoid — Wed, 03 Aug 2011 22:21:33 +0000

This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this: Hi there! I’m a bike messenger by day, aspiring actor by night, and this is my blog. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin’ caught in the rain.) …or something like this: The XYZ Doohickey Company was founded in 1971, and has been providing quality doohickies to the public ever since. Located in Gotham City, XYZ employs over 2,000 people and does all kinds of awesome things for the Gotham community. As a new WordPress user, you should go to your dashboard to delete this page and create new pages for your content. Have fun!

richoid — Wed, 03 Aug 2011 22:21:33 +0000

Chemistry Notes

richoid — Wed, 03 Aug 2011 22:21:34 +0000

Event Calendar

richoid — Sun, 18 Mar 2012 23:27:48 +0000

Membership

richoid — Sun, 18 Mar 2012 23:27:48 +0000

Competitions

richoid — Sun, 18 Mar 2012 23:27:48 +0000

richoid — Fri, 23 Mar 2012 17:20:17 +0000

judy — Sat, 14 Apr 2012 20:56:03 +0000

judy — Sat, 14 Apr 2012 20:56:02 +0000

richoid — Mon, 16 Apr 2012 22:30:22 +0000

richoid — Wed, 30 Nov -0001 00:00:00 +0000

richoid — Mon, 16 Apr 2012 22:33:56 +0000

Varital Focus Group Petite Sirah - Bogle Vineyards

judy — Sat, 12 May 2012 17:44:36 +0000

Varital Focus Group Petite Sirah - Bogle Vineyards

May 2012 The Grapevine

judy — Thu, 17 May 2012 21:47:01 +0000

May 2012 The Grapevine

Picture Gallery

judy — Sat, 10 Mar 2012 07:08:11 +0000

richoid — Mon, 16 Apr 2012 23:30:30 +0000

richoid — Mon, 16 Apr 2012 23:30:31 +0000

richoid — Tue, 17 Apr 2012 23:24:06 +0000

richoid — Tue, 17 Apr 2012 23:33:22 +0000

richoid — Thu, 26 Apr 2012 14:50:55 +0000

richoid — Wed, 02 May 2012 15:52:53 +0000

Calendar of Events

richoid — Wed, 02 May 2012 15:52:53 +0000

Competitions

richoid — Wed, 02 May 2012 15:53:57 +0000

Meetings & Events

richoid — Fri, 11 May 2012 22:08:23 +0000

richoid — Fri, 11 May 2012 22:09:48 +0000

richoid — Tue, 15 May 2012 17:05:00 +0000

About Us

admin — Wed, 03 Aug 2011 18:59:43 +0000

The Sacramento Home Winemakers Club (SHW) is a nonprofit organization. The goal of the club is to promote the art of winemaking through informational, competitive, and social meetings. Monthly club meetings are held on the third Wednesday of the month at the Sacramento Turn Verein Hall on 3349 J Street and usually start at 7:00 p.m. Other events sponsored by the SHW are social gatherings, winery tours, and judging events, such as the annual SHW Jubilee Home Winemaking Competition. See the Next Meeting or the Calendar of Events button for information on the current club activities.

Membership

admin — Wed, 03 Aug 2011 19:04:03 +0000

2012 SHW Membership Information The Club’s membership dues for 2012 are now payable. For new members, joining the club before March 1, 2012 provides for a year’s subscription of WineMaker Magazine to be delivered to your door. Up to six new members joining after this date will receive their magazine subscription at the Club’s meetings. For renewing members, pay your dues by March 1, 2012 to keep your subscription of Winemaker Magazine going without disruption. 2012dues are$45 per household (calendar year). Your annual membership entitles you to:

a copy of the Sacramento Home Winemakers’ Manual (detailed instruction on the principals of winemaking)
have your wines evaluated by people in the know
enjoy the Clubs special events at the membership rate
a year’s receive a subscription to WineMaker Magazine (a $25 value)
the monthly SHW newsletter, The Grapevine
ready access to club members/mentors wine making experience and expertise
monthly meetings, educational and social events, and lots of fun!

The 2012 SHW Membership and Activities form and a download able copy of the Winemakers Manual are below: 2012 Membership and Activities Form Sacramento Home Winemakers' Manual If you have any questions about membership, contact the Membership Chairperson, Gin Yang-Staehlin, at ginyangstaehlin@yahoo.com or (916) 217-0294.

Contact Us

admin — Wed, 03 Aug 2011 19:04:34 +0000

[gravityform id="1" name="Contact"]

Wine Links

admin — Wed, 03 Aug 2011 19:05:12 +0000

Other Wine Clubs El Dorado Home Winemakers - EDHWM is an organization of amateur winemakers who enjoy the making and drinking of wine. Lodi Amateur Vintners Association -LAVA founded in January 2001 to promote amateur winemaking in the Lodi area. Cellarmasters Wine Club - Home Winemaking club that meets in Woodland Hills, Southern California GENCO - Garage Enologists of North County - Home Winemaking club meets once a month in Healdsburg, CA. Orange County Wine Society – Orange County Home Wine Makers, they hold one of the largest Home wine competitions each year Central Coast Home Vintners - The Central Coast Home Vintners’ Association promotes winemaking in the Central Coast region of California. San Diego Amateur Winemaking Society - The objectives of the SDWS are to foster a general interest in wines and to give Society members a means of exchanging information on winemaking methods, materials and equipment. Silicon Valley Amateur Winemakers - Develop and share the skills associated with the growing of vines through the making of wines in a friendly and safe environment. Amador Winemakers Association - Amador Winemakers Association Contra Costa Wine Group - The Contra Costa Wine Group is an organization of home winemakers dedicated to making and drinking good wine. Paso Robles Wines & Steins - A home Beer and Wine making group located in the Paso Robles Wine Region of San Luis Obispo, CA. Our focus is the promotion, education, and enjoyment of hand crafted wines and beers. Sonoma Home Winemakers - The Sonoma Home Winemakers, formerly known as the Valley of the Moon Dilettante Enological Society, are a group of home winemakers whose charter is to promote the fine art of making great wine and share information amongst its members. Interesting Information Winemaking Manual by Lum Eisenman - A to Z of amateur winemaking, 169 pages. Mr. Eisenman has been a lifelong resident of southern California, spending the last 57 years in San Diego County. He worked as a teenager in the Zinfandel vineyards and wineries of the Cucamonga Valley, and then spent a career as a physicist, while making garage based home winemaking an art form. Upon his retirement, he wrote and published The Home Winemakers' Manual, which he generously published on the internet for all to share. Winepress.com - This site contains extensive information ranging from growing grapes to racking wine. It includes a discussion area that might contain some answers to your questions. Nicely organized so give it a shot! winemaking.jackkeller.net – A Texas site to meet your wine making needs. Gangofpour.com - Fun group of enophiles. Winemaking Information and Supplies

Sacramento Home Winemakers' Manual
Homepage for UC Davis Enology
ReCoop Barrels - Refurbished small barrels for home winemakers
Spagnols - Kits & Tips.
WineAdds - Winemaking Calculator

Fun Sites

Yahoo Search Engine - just type in WINEMAKING as the search word.
For the Paeseanos - Italian Wines!
Make that two for the Italians!
Events from Wines.com homepage.
The Wine Web

Winemaking Chemistry Notes

admin — Wed, 03 Aug 2011 19:05:28 +0000

Click to download the NEW (revised 10/31/11) Sacramento Home Winemakers' Manual. Tables are provided for quick, easy additions of chemicals to wine.

Household Measurements such as tablespoons, cups, etc. for those who may be aspiring scientists but who do not own scales, volumetric flasks or other snobby scientific paraphernalia.
Metric Equivalents for the real scientist types - need I say more?

The procedures have been taken from presentations given by SHW member's Bob Scobey, Philip Lieberman and John Troiano. A table has also been reprinted from the UC publication on making table wines. Use the following menu to jump to the section of interest within this document.

Blog

richoid — Thu, 04 Aug 2011 00:08:16 +0000

Next Meeting

judy — Sat, 10 Mar 2012 05:58:11 +0000

Meeting Reminder - Wednesday, May 16, is the evaluation of members' 2011 Bordeaux Varietal Red wines. (Merlot, cabernet sauvignon, cabernet franc, petit verdot, and malbec) Thanks for preparing your wines for evaluation: - Bring two 750ml bottles and write clearly on the bottles your name and varietal. - Do not sulfite if you haven't already bottled and do not use capsules. - Check in your wines with the Cellar Master upon arrival. - Do not bring varietal focus group wines as those will be reviewed at a later meeting. SHW is pleased to announce that Bob Peak of the Beverage People will be joining winemaker Jason Fernandez in evaluating the evening's wines. See you on Wednesday evening! -- Bill Staehlin, Vice President

Calendar of Events 2012

judy — Sat, 10 Mar 2012 06:43:35 +0000

Wednesday May 16 General Meeting: Bordeaux Varietal Red Wine Evaluation

Evaluators: Jason Fernandez and Bob Peak

Saturday June 2 - June Jubilee Wine Competition and Picnic

Coordinator: Judy Pinegar SAVE THIS DATE

Wednesday June 6 - Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday June 20 - General Meeting:

Oak Additives, Winemaker Math, New SHW Webpage

Saturday June 30 - Winemaker 101 Class

Coordinator: Judy Pinegar

Wednesday July 18 - General Meeting: 2011 Varietal Focus Group Evaluation Wednesday August 1 - Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday August 15 - General Meeting - TBA Wednesday September 5 Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday September 19 - General Meeting - TBA Wednesday October 3 Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday October 17 General Meeting - TBA Wednesday November 7 Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday November 21 - General Meeting and Annual Business Meeting –

Election of Officers - Other Topic - TBA

Wednesday December 5 - Executive Board Meeting – All Members Welcome

Contact President Donna Bettencourt at (916) 584-3199 or bettencourt1045@softcom.net.

Wednesday December 19 - Holiday Party!!

Coordinator : Debbie Moretton

Winemaking Competitions

judy — Sat, 10 Mar 2012 07:07:30 +0000

The Club's 2012 annual June Jubilee Wine Competition for members will be held on Saturday, June 2, 2012 in Loomis. Entries will be accepted from April 180 until May 20. Details and entry forms are included in the April 2012 newsletter or can be downloaded from the links below. Many volunteer opportunities are available. For additional information, contact Gin Yang, SHW Membership Chair at ginyangstaehlin@yahoo.com or 916 217-0294 or Henry Wilkinson, Cellarmaster, at hbwinkinson@jps.net or 916 446-6276. Information and entry forms in PDF format are available at: (click below) 2012 June Jubilee Competition Rules 2012 Jubilee Wine Entry Form 2012 June Jubilee Announcement 2011 WINEMAKER OF THE YEAR Entry Criteria Historical Jubilee Results Also of Interest to Members: State Fair Home Winemaking Competition Other Wine and Label Competition Events

Other Wine and Label Competitions

judy — Sun, 11 Mar 2012 21:06:50 +0000

(In Alphabetic Order) Alameda County Fair Amateur Wine Competition – the fair is celebrating its 100^th year anniversary and the best of show wines will be on display during the fair. Premiums are offered. Paper entries are due by May 21. Check out the fair’s website for more info: http://www.alamedacountyfair.com. Amador County Fair - Will be held July 26-29, 2012. The deadline for submitting wine entries is May 1 through May 25. Judging will be held on June 2, 2012. http://amadorcountyfair.com/Fair/entries.htm#EF2 Calaveras County Fair Amateur Wine and Wine Label Competitions – Entries are due by April 14. Wine entries must be made from grapes grown or wines must be made in Amador, Calaveras, El Dorado, Mariposa, Nevada, Placer, Sierra, Tuolumne or Yuba counties. Find more info at: http://www.frogtown.org/. Contra Costa Fair Wine and Wine Label competitions – Entries are due by May 1. More at this website: http://www.contracostafair.com/fair/pdf/2012/HOME%20ARTS%20DEPARTMENT.pdf Dixon-May Fair Home Wine and Wine Label competitions - Entries are due by April 6. See their website for more info: http://www.dixonmayfair.com/userfiles/file/2012-%20Dixon-%20May-%20Fair-%20exhibit-%20guidebook.pdf. El Dorado County Fair Homemade Wine and Wine Label competitions - Entries are accepted through May 11. Wines are judged May 12; reception following judging. More info can be found at http://www.eldoradocountyfair.org/pdf/12-fair/homemade-wine.pdf. Treasurer Mike Touchette can deliver your entries – bring wines, entry forms and fees to the April SHW meeting Lake County Home Winemakers Festival, Lakeport – Entries are invited and everyone is invited to pour their wines for this fundraising event. Show up with your wine entries, entry forms and fees on June 23. More info: http://homewinemakersfestival.com/wine_entry_information.html. Marin County Fair – the fair’s 27th annual amateur winemaking competition invites entries. Deadline for entering is May 17. More info at: http://www.marinfair.org. Merced County Fair – the fair is inviting entries to their amateur wine competition. Entries are due May 10. Please see the fair’s website for additional info: http://www.mercedcountyfair.com. Orange County Fair - Orange County. The Orange County Wine Society, in conjunction with the Orange County Fair, sponsors one of the largest and most prestigious Winemaker Competitions in California, devoted to amateur winemaking. Scheduled for June 9, 3012, further details will be forthcoming. http://www.ocws.org/competition/competitionHeadquarters.php Salinas Valley Amateur Wine Competition – Entries are accepted through April 2. Check out their website: http://www.salinasvalleyfair.com/ Santa Barbara Fair and Expo Homemade Wine and Wine Label competitions – Entries are due March 23. Go to this web site for more info: http://www.earlwarren.com/pdfs/2012-Adult.pdf. Winemakers International Amareur Wine Competition - The last day for submitting wines in the WineMakers International Amateur Wine Competition is March 16, 2012. Judging will occur on April 20, 2012, and the results will be announced on June 2, 2012. For more information and to obtain an entry form: http://www.winemakermag.com/competition

State Fair Winemaking Competition

judy — Sun, 11 Mar 2012 22:23:08 +0000

No California State Fair Home Wine Competition in 2012 The California State Fair Home Wine Competition has been a longstanding tradition, with many amateur winemakers vying for the prestigious awards each year. Due to budget constraints, the competition organization is being reworked this year and the decision has been made to reschedule it and select a new venue. In recent years the judging has been held in the summer months which is a busy time and brings with it very warm temperatures that make protecting the wine in shipment, storage and during preparation on the judging day itself a real challenge. So, to provide the time needed to regroup and organize in a manner that will maintain the high integrity and quality of this historic competition it will not be held in 2012. The new target date is early April 2013. History: The Sacramento Home Winemakers Club proudly managed the California State Fair Home Winemaking and Label Competitions for over 25 years until 2004. In 2006, the Lodi Amateur Vintners Association (L.A.V.A.) began managing the State Fair competition. It is now managed by Tom and Rebecca Ramme. Past results of the State Fair competition are published on the LAVA website at http://www.lavawine.org/Competition/Competition.htm

The Grapevine - Newsletter

judy — Mon, 12 Mar 2012 00:02:01 +0000

Winemakers Articles

judy — Mon, 12 Mar 2012 00:14:39 +0000

History of the Sacramento Home Winemakers Club

judy — Tue, 10 Apr 2012 21:07:21 +0000

The Sacramento Home Winemakers Club was formed in 1973.... History: The Sacramento Home Winemakers Club proudly managed the California State Fair Home Winemaking and Label Competitions for over 25 years until 2004. In 2006, the Lodi Amateur Vintners Association (L.A.V.A.) began managing the State Fair competition. It is now managed by Tom and Rebecca Ramme, SHW Club Members. Past results of the State Fair competition are published on the LAVA website at http://www.lavawine.org/Competition/Competition.htm

Awards Given by the Sacramento Home Winemakers Club

judy — Tue, 10 Apr 2012 21:30:51 +0000

It has been SHW’s long-standing tradition to recognize members or supporters who have given so much to the Club or demonstrated noticeable improvements in home winemaking. These four awards are decided upon by the Board of Directors. while the Winemaker of the Year Award is determined by a established calculation based on points. Both are presented at the annual SHW Holiday Dinner and Party. Click here to see the Historical Award Recipients. Bob Beck Memorial Education Award – Bob and his wife Jo traveled internationally and shared their many wine adventures with SHW through travelogues. Additionally, at his home, Bob taught many new winemakers the basics of winemaking. This memorial award, also known as the Wine Educator of the Year award, is given to an individual who continues to teach and inspire winemakers. Hal Ellis Memorial Award - For Service Above and Beyond the Crush. This award recognizes members who have devoted unwaivering time, effort and dedication to the Club. In addition to his continued volunteerism for the Club Hall Ellis was known for making rather unusual wines. One fondly remembered is Celery Wine!! Click here to see the Historical Award Recipients. Stu Shafer Memorial Award – Most Improved Winemaker of the Year. Stu use to make wine out of just about anything he could get his hands on. When Stu started making wine, his wine wasn’t so good. A fast learner, he was soon placing in competitions, and winning mostly golds consistently. Winemaker of the Year Award To compete for the 2012 SHW Winemaker of the Year award, wines are entered into three competitions of which two are required. One requirement is the SHW June Jubilee. Since there will be no California State Fair Home Wine Competition this year (see article on page 3 in The Grapevine), the other required 2012 home wine contest is the Orange County Fair Home Wine Competition. Click here to see the Historical Award Recipients.

Historical Award Recipients

judy — Tue, 10 Apr 2012 22:56:44 +0000

Historical Award Recipients 2011 Annual Awards Bob Beck Memorial Award - “Wine Educator of the Year” – D.D. Smith. D.D. continues to serve as chief judge and contributes winemaking and varietal articles to The Grapevine, along with providing guidance on wine making issues. Hal Ellis Memorial Award – “For Service Above and Beyond the Crush” – Gin Yang volunteers as SHW’s membership co-chair and The Grapevine editor. Stu Shafer Memorial Award – “Most Improved Winemaker of the Year” – Henry Wilkinson was bestowed this honor as several of his wines already good wines got even better and took double gold honors in 2011 competitions. In 2012, the BOD honored David Pinegar (posthumously) with “Rookie of the Year” award. David made a cactus wine that won a gold award at the 2011 SHW Jubilee. His mother, SHW member Judy Pinegar, accepted this award on David’s behalf. SHW Winemaker of the Year 2011 Well, it was a rough and tumble competition this year with only 1.16 points separating the top three finishers! In fact, the top two finishers TIED – a first for our Winemaker of the Year competition! Further, the scores were well above any we have seen in our competition, ever; Steve Barrett’s winning score last year (104.6) would have copped him only fifth place in this year’s contest! The first-place tie this year was unusual, for sure. We do not view these winners as co-awards or anything short of individual Winemaker of the Year. Each earned the award and each deserves the full measure of recognition associated with Winemaker of the Year. So here they are: FIRST PLACE – Steve Barrett (116.63 points). Double Gold (DG) and three Gold’s at the SHW Jubilee, a Gold and two Silvers at the California State Fair (State), and three Gold’s at L.A. Cellarmasters. (Pictured on left.) FIRST PLACE—Dar Geramian (116.63 points). Two Gold’s and Best of Red at the SHW Jubilee, a Gold and two Silvers at State, and a DG + a Silver at Sonoma Home Winemakers (Sonoma). (Pictured in middle.) SECOND PLACE – Donna Bettencourt (115.0 points). Two Gold’s at the SHW Jubilee, two Silvers at State, and a DG and Best of Red at Sonoma. THIRD PLACE – Danyal Kasapligil (106.10 points). At the SHW Jubilee: Two Gold’s, Best of Whites, Best of Deserts, Best of Show. Three Gold’s at State and three Gold’s at Monterey County Fair. FOURTH PLACE – Henry Wilkinson (96.6 points). Three DG’s at the Jubilee, a DG at State, and a Silver and a Bronze at Orange County Fair. 2012 Annual Awards Bob Beck Memorial Education Award –Wine Educator of the Year Award - Judy Pinegar was bestowed with the 2010 honors. Last year, Judy again opened up her home for the SHW Jubilee, hosted Winemaking 101 (including participants bottling and going home with a bottle of Judy’s wine), and mentored numerous members. Hal Ellis Memorial Award - For Service Above and Beyond the Crush. This award recognizes members who have devoted unwaivering time, effort and dedication to the Club. There were two parties honored this year for their volunteerism. Neal Shleffar and Donna Brown were an integral part of the team who hosted a silent auction event – progressive dinner and wine for 8. They also bravely volunteered as part of the “Chefs” at the dinner stop for last spring’s SHW Winery Tour. In the fall, Neal coordinated the 2010 Club Project, Amador zinfandel at Oakstone Winery with over 35 participants - the largest number of participants in recent Club history. The second party to be acknowledged is Debbie Moretton. In 2010, she was SHW’s board secretary and also the SHW Holiday Party Coordinator for the second consecutive year. Through Deb’s creative fundraising skills, the holiday party silent auction and raffles have been very successful. Stu Shafer Memorial Award – Most Improved Winemaker of the Year. Bob Peake is the 2010 recipient for this award. Watch out – Bob’s wines have been receiving high awards in wine competitions! SHW Winemaker of the Year 2010 FIRST PLACE – Steve Barrett (104.16 points). SECOND PLACE – D.D. Smith (95.00 points). SECOND PLACE – Dar Geramian (95.00 points). THIRD PLACE- Bob Peake

Bylaws of the Sacramento Home Winemakers

judy — Tue, 10 Apr 2012 23:10:08 +0000

CONSTITUTION AND BYLAWS

SACRAMENTO HOME WINEMAKERS, INCORPORATED

ARTICLE I - NAME The name of the organization shall be "Sacramento Home Winemakers, Inc." ARTICLE II - PURPOSE Section 1. General The organization shall be a non-profit, informational, educational organization; the purpose of which shall be to promote interest in the art of winemaking by the amateur. Section 2. Specific and Primary Organize, conduct and/or attend discussions, lectures, field trips, experiments and competitions. ARTICLE III – MEMBERSHIP Section 1. Membership 1. There shall be two classes of members, active and honorary. 2. To be eligible for membership a person shall have, attained the age of twenty-one (21), and have an interest in the art of winemaking.

Membership, both active and honorary, of an individual, entitles members of that individual's family to participate in all club activities. Only one vote per household is allowed.
Members who are commercial winemakers or employed by commercial wineries shall not be allowed to enter their wines in club wine competitions.

5. To be eligible for an honorary membership, the President shall, at the request of an active member appoint a committee of two which shall be responsible for an investigation into the qualifications of the person proposed for the honorary membership. This committee will then report, their findings to the membership. The person shall then be elected to honorary status by a majority vote at any regularly scheduled meeting at which time there is a quorum. Section 2. Dues 1. Dues shall be established by a vote of the membership at any regular meeting. Said dues shall be payable within 60 days after joining the organization or by March 1st of each year. 2. Dues shall be considered delinquent 60 days after January 1st of each year. One written notice of delinquent dues shall be given and the member shall be dropped from the roll if dues are not paid within 30 days after the date of notice.

An initiation fee shall be paid by each new member. The fee shall be an amount equal to the current established annual dues. No additional dues payment shall be required until the first day of the year. A new member initiated after September 30 and before January will pay a pro-rata 1/12 (One twelfth) for each month before January.

4. Assessments may be made when approved by a majority of the membership who exercise a vote upon due notification (as defined in Article VI, Section 2). 5. Honorary members shall not be required to pay dues. Section 3. Privileges Active members are entitled to all privileges, inherent and established. “Honorary” members are entitled to all the privileges of the organization except they shall not vote or hold office. ARTICLE IV - OFFICERS Section 1. Number of Officers Officers of the organization shall be: President, Vice President, Secretary, Treasurer, and Membership Chair. All officers shall be elected annually by the membership. No officer, other than Secretary, Treasurer, and Membership Chair may serve more than two consecutive terms in any one office of the organization. Section 2. Election of Officers Election of officers by a simple majority vote of those members voting at a regularly scheduled and advertised meeting shall be held in November of each year. Members unable to attend the meeting may vote by presenting their vote to the Secretary prior to the annual meeting. Section 3. Vacancy in Office In the event of a vacancy the office will be temporarily filled by a member of the Board of Directors appointed by the Chair of the Board of Directors until a permanent member can be appointed by the President. ARTICLE V - DUTIES OF OFFICERS Section 1. President The President shall be the Chief Executive Officer of the organization. The President shall appoint all committee chairs, except for the nominating committee and program committee. The President may appoint members to the following supportive positions: Librarian, Historian, Newsletter Editor, Chief Judge, Cellarmaster, Hospitality Chair, and Competition Coordinator. Section 2. Vice President The Vice President shall act for the President in the President’s absence. The Vice President shall act as Chair of the Program Committee. In the event of a vacancy in the Office of President, the Vice President shall fill the vacancy. Section 3. Secretary The Secretary shall act as both recording and corresponding Secretary, and shall maintain all records of minutes of earlier meetings. Section 4. Treasurer The Treasurer shall maintain custody of all funds belonging to the organization and associated financial records including previous years’ records. The Treasurer shall also with one other officer, sign any checks drawn against funds of the organization. The Treasurer shall determine the official register of the membership, based on dues collected. Section 5. Membership Chair The Membership Chair shall promote new memberships, sign up new members, provide new members with the current membership packet including the SHW Winemaking Manual, introduce them to the club at their first attendance at a meeting, acquaint them with the Mentor Program, coordinate with the Treasurer in collection of dues, and manage the membership records. ARTICLE VI – MEETINGS Section I Regular Meetings Regular Meetings will be held once monthly. Business requiring a vote of the membership shall be conducted at a regularly scheduled and normally advertised monthly meeting, or at a special meeting. A quorum must be present. Field trips may take the place of a regular meeting. Section 2 Quorum One third of the voting membership shall constitute a quorum. A motion shall pass by a majority of those present provided the number of “aye” votes is at least two-thirds of the minimum requirement for a quorum. A quorum is not needed for the election of officers at the November meeting. Section 3 The Annual Meeting The meeting in November of each year shall be known as the annual meeting. Floor nominations and election of officers and other business as required shall be conducted at the annual meetings. A quorum is not needed for the election of officers. A simple majority of the members voting will suffice. Only one vote per household is allowed. Section 4. Special Meetings Special meetings may be called by the President or at the request of twenty percent of the membership. Seven days written notice shall be given each member prior to each special meeting. Section 5. Authority at Meetings The President may conduct meetings informally. However; a majority of members present may vote to invoke Robert’s Rules of Order. ARTICLE VII. BOARD OF DIRECTORS Section 1. Members The Board of Directors shall consist of five members who must also be members of the Sacramento Home Winemakers, Inc. They shall be the current President and the immediate last four Presidents. Their term of office shall be coincident with the installation of officers each year. The Chair of the Board of Directors shall be the one who was first elected President. In the event that all five directorships are not filled, the Board of Directors shall appoint a member to serve until the normal expiration of that term. Section 2. Duties In addition to those duties specified in ARTICLE IX, Section 4, the Board of Directors shall act as an advisory body to the President and Executive Board. They shall be concerned with the overall, long-range objectives of the club, and the continuity of projects and activities begun in one year and carried forward to succeeding years. The Executive Board shall refer changes to the Constitution and Bylaws to the Board of Directors before presenting them to the membership. Other matters may be presented to the Board of Directors at the discretion of the President. Section 3. Meetings Board of Director meetings shall, be held at the call of the Chair or by the request of any two Board of Director members. ARTICLE VIII. EXECUTIVE BOARD Section 1. Members The Executive Board shall consist of all elected officers and the immediate past president of the organization. The President shall act as Chair. Section 2. Duties The Executive Board shall conduct the routine business of the organization. Section 3. Meetings The Executive Board meetings shall be held at the call of the Chairman or at the request of any two board members. ARTICLE IX. COMMITTEES Section 1. Program Committee The Vice President shall be the Chair of the Program Committee and may appoint members to the committee. This committee is responsible for the program of each regular Meeting including making arrangements for speakers, field trips, demonstrations and meeting places. This committee is also responsible for securing members who serve as mentors to provide guidance and assistance to members relative to winemaking. Section 2. Hospitality Committee The Hospitality Chair shall be responsible for the planning and execution of monthly meeting hospitality and may appoint members to the Committee. Section 3. Nominating Committee The Board of Directors shall be the Nominating Committee. They shall provide at least one candidate for each office, prior to the October meeting of the Executive Board. Additional nominations from the floor will be accepted at the October and November meetings. ARTICLE X - AMENDMENTS TO THE BYLAWS Officers of the organization, or a committee appointed by the President, or twenty percent of the membership, by petition may propose amendments to these bylaws. Upon such proposal being made, a copy thereof shall be submitted to each member. The proposed amendment shall be approved and adopted if, by a vote of two-thirds of the members present at a meeting at which there is a quorum. ARTICLE XI - DISSOLUTION Section 1. Dissolution of Organization Dissolution of the organization requires a vote of two-thirds of the members present at an annual meeting at which there is a quorum. Section 2. Disposition of Property All property, equipment and material shall be sold by the terminal Executive Board and the proceeds and fund balances given to a nonprofit charitable organization. Section 3. Disposition of Records All accumulated records of the organization shall be retained by the terminal Secretary for a period of one year after which the appropriate documents shall be donated to a local historical library and unaccepted documents may be destroyed. Amended: April 21, 1982 Amended: April 15, 2009 Amended: November 16, 2011

Club Store

judy — Tue, 10 Apr 2012 23:18:42 +0000

SHW Logo Glassware - Large clear wine glasses deep-etched with the SHW logo are available for purchase. Contact Sue Summersett, 916 354-205 or sbsummer2002@yahoo.com to place your order. Logowear Get your own SHW polo shirt and baseball cap. Please contact Sue Summersett (see above for contact info).

2012 June Jubilee Competition Rules

judy — Sat, 14 Apr 2012 21:24:57 +0000

Sacramento Home Winemaker - June Jubilee Wine Judging Competition Rules and Information - Saturday ~ June 2, 2012 Eligibility The June Jubilee Wine Judging Event for 2012 is only open to Members of the Sacramento Home Winemakers (SHW) organization. These competition rules and instructions will also be available on the Club’s website at www.sachomewine.org. Entries are limited to wines produced by members of SHW, Inc. in good standing who are not the owners, winemakers or employees of licensed commercial winemaking concerns, except as set forth below. Members who are owners, winemakers or employees of commercial winemaking concerns, but who are otherwise qualified, may submit wines for competition provided that such wines were made and bottled prior to the effective date of their wine maker’s license. How to Enter - Entry Dates You may enter as many wines as you like. An entry is defined as one (1) 750 milliliter bottle. For sparkling wines, an additional bottle (at least 375 ml) is recommended to maintain sparkle for later judging rounds.

Do not use capsules of any form on bottles.
Complete the June Jubilee registration form with your information and list each wine entered. Please refer to the Wine Classification table for divisions and classes. Make copies of the registration form as needed. Please spell your name clearly so we can read it!! These forms are included in this newsletter and also available at the SHW website at www.sachomewine.org.
Each bottle must have an entry label/wine bottle label (the bottom half of registration form) attached by glue or tape. Make copies of wine bottle labels as needed. If entering several wines of same year and varietal, designate a different lot number for each wine (i.e.,2001 Syrah Lot A, 2001 Syrah Lot B). Ensure that information on the registration form and the wine bottle labels match.
Entry fee is $10.00 for each bottle submitted. Registration forms, fees and entry-labeled wine must be received together. (Please use appropriate packaging). Make one check for all entries payable to: Sacramento Home Winemakers Club. All wines must be received by May 20, 2012.

Where to Enter A simple way is to bring your wines, paperwork and fees to the April 18, 2012 or May 16, 2012 regular meeting of the SHW. Wines, bottle labels attached, may also be shipped or hand-delivered with entry forms and fees. To arrange for delivery, please contact: Henry Wilkinson, Cellar Master at 916 446-6276. Awards and Results The California State Fair Home Winemaking Judging Protocol will be used. Results will be announced and Best of Show Metals will be awarded the day of the June Jubilee and also will be published in the SHW newsletter/webpage. Metals on Neck Ribbons and Rosettes will be awarded to the six “Best of” Categories on the day of the competition. All other Rosettes will be ordered AFTER the competition including: Gold; Silver; and Bronze awards. Procuring the rosettes after the competition provides for exact numbers and in turn, minimizes costs. Members will be able to order additional rosettes at cost; the order is placed quickly so please advise Judy Pinegar ASAP after the judging. Wine Classification (for use on attached Entry Form) Classify your wine according to the division and classes listed. Improperly classified wines will be reclassified per the discretion of the Chief Judge. Rules: 1. To be entered as a varietal wine at least 75% of the wine must be made from that varietal. 2. Miscellaneous varietals and/or blends will be grouped in like flights. DIVISION 1 - White Wine Class 1 Chenin Blanc Class 2 Sauvignon Blanc Class 3 Chardonnay Class 4 Viognier Class 5 Bordeaux Blend (see footnote #1) Class 6 Rhone Blend (see footnote #2) Class 7 Misc. White (dry) – specify varietal and/or blend Class 8 Misc. White (semi-sweet) specify varietal/blend and residual sugar level Class 9 Misc. White (sweet) – specify varietal and/or blend and residual sugar level DIVISION 2 - Red Wine Class 1 Pinot Noir Class 2 Sangiovese Class 3 Merlot Class 4 Zinfandel Class 5 Petite Sirah Class 6 Cabernet Franc Class 7 Barbera Class 8 Syrah Class 9 Cabernet Sauvignon Class 10 Bordeaux Blend (see footnote#1) Class 11 Rhone Blend (see footnote #2) Class 12 Italian Blend (see footnote #3) Class 13 Misc. Red (dry) – specify varietal and/or blend Class 14 Misc. Red (semi-sweet) – specify varietal and/or blend and residual sugar level Class 15 Misc. Red (sweet) – specify varietal and/or blend, and residual sugar level DIVISION 3 – Blush/Rose Wine Class 1 Rose (dry) – specify varietal and/or blend Class 2 Rose (semi-sweet) – specify varietal and/or blend and residual sugar level DIVISION 4 - Sparkling Wine Class 1 Sparkling Wine – specify varietal and/or blend and residual sugar level DIVISION 5 - Fruit/Exotic Wines Class 1 Seed Fruit - specify variety, blend and residual sugar level Class 2 Stone Fruit - specify variety, blend and residual sugar level Class 3 Berry – specify variety, blend and residual sugar level Class 4 Other – specify variety, blend and residual sugar level DIVISION 6 - Dessert Wines Class 1 Greater than 3% Residual Sugar - non-fortified – specify varietal and/or type and R.S. level Class 2 Fortified Wine -specify varietal and/or type and residual sugar level FOOTNOTES • #1 A Bordeaux blend must consist ONLY of traditional Bordeaux grape varietals (Reds – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot. Whites – Sauvignon Blanc, Semillon) • #2 A Rhone blend must consist ONLY of grapes accepted in California as Rhone varietals (Reds - Carignane, Cinsault, Counoise, Petite Sirah. Whites – Viognier, Marsanne & Roussanne) • #3 An Italian blend must consist ONLY of two or more of the following varietals: Primitivo, Barbera, Sangiovese/Sangioveto, Dolcetto, Nebbiolo or other Italian varieties.

2012 June Jubilee Announcement

judy — Sat, 14 Apr 2012 23:09:09 +0000

SHW June Jubilee Wine Competition & Picnic!! Saturday June 2, 2012 It’s that time again! The June Jubilee is the Club’s annual wine competition and picnic for ALL members and guests! The location will be Judy Pinegar’s Back Yard and Barn. (Note: it is a yuppie barn – no hay or horse poop.) Judy Pinegar is also the Event Coordinator. To ENTER the wine competition, you must do so by May 20, 2012, Sunday! See entry forms and rules elsewhere in this newsletter. Remember – you MUST enter this event to compete in the Winemaker of the Year Competition! To RESERVE a picnic spot, please do so by May 28, 2012 using the form below. Wine Judging Event: D.D. Smith, SHW Chief Judge, will be assembling the panel of experienced wine judges. The competition will begin shortly after 8 AM. Please volunteer: Cellar Rats (10) are needed to help pour wines and perform other tasks as assigned (may include dumping out spit buckets, etc). Rats are on the front line of the judging; no prior experience required. Contact Cellar Master Henry Wilkinson at: hbwilkinson@jps.net or 916 446-6276. Do NOT expect to just show up and work – Please call ahead. Judging Clerks (3) help manage the judging panels and tabulate the judging results. No experience is necessary; ability to add correctly is a plus. Please contact Judy Pinegar at jpinegar@calwisp.com or 916 224-6742. Picnic and Wine Tasting: Attendees may begin assembling on the yard around 1 PM. Please do NOT interrupt the wine judging. The actual picnic/BBQ will begin at 2 PM or when the judging is complete. John Lewis has volunteered to fire up the BBQ! We need a volunteer to coordinating the clean-up?? Please lend a hand? Please bring a dish to share at the potluck: appetizer, salad, entree, or dessert according to the following list based of your last name (first initial): A – G = Appetizers / H –M = Salads or Sides / N – Y = Desserts. The club will provide BBQ meat, Chili Beans, French bread, and lots of water. When the judging is complete, all wines from the competition will become available for tasting, including the Golds and Best of Shows. Remember to bring your wine glasses. For those of you who are new to the event, Judy’s place has 2 ½ acres with room to explore nature in the summer. Some of Judy’s lawn chairs are available, but club members should bring their own lawn chairs, blankets, or whatever if they want to be sure to have a place to sit on the lawn under the trees. The swimming pool also will be open, so bring your suit, hat, sunscreen, and sunglasses (if it is warm enough!). The event is great fun, lawn games will be available, and the party sometimes goes until dark… so plan on making a day of it! Children and guests are welcome! Directions to Judy’s Place: From Sacramento: take I-80 east, to the town of Loomis, Horseshoe Bar Rd Exit. Turn left (toward Folsom Lake) (also stay Left at the next STOP sign) and go 4.3 mi. to El Monte Drive (left turn), then turn right at Vista Court, 9195 is at top left. The driveway to the back yard and barn is before the house. From Folsom area: get on Auburn-Folsom Road, going toward Auburn. Turn left at Horseshoe Bar Road, make first right at El Monte Drive, and follow directions as above. Lost? (916) 652-5198 or (916) 224-6742 for Judy. Picnic Cost: The cost is $10 per SHW member and $15 per non-SHW member if you reserve by Monday May 28, 2012. After that date, picnic reservations are $20 and $25, respectively. Children under 12 are free! Please reserve space and pay in advance, so that we can order the correct quantities of food. Send your money along with the reservation form found in this newsletter.

Executive Board and Board of Directors

admin — Wed, 03 Aug 2011 19:03:41 +0000

	SHW Executive Board
Elected Positions
President	Donna Bettencourt	916 548-3199	bettencourt1045@softcom.net
Vice President - Programs	Bill Staehlin	(916) 216-1753	Bill.Staehlin@sbcglobal.net
Treasurer	Mike Touchette	(530) 748-9677	pinotsyrah@yahoo.com
Secretary	Sue Summersett	(916) 354-2050	sbsummer2002@yahoo.com
Membership Co-Chairman	Gin Yang	916) 217-0294	ginyangstaehlin@yahoo.com
Membership Co-Chairman	Fred Millar	(916) 576-9596	fredmillar1@gmail.com
Appointive Positions
Newsletter Editor	VACANT		ginyangstaehlin@yahoo.com
Chief Judge	D. D. Smith	(916) 638-8849	ddanjo@sbcglobal.net
Cellarmaster	Henry Wilkinson	(916) 446-6276	hbwilkinson@jps.net
Webmaster	Lynn Keay	(916) 969-4924	lynn.keay@gmail.com
Historian	Gary Young	(916) 451-3893	gycats@earthlink.net
Community Relations Co Chair	Debbie Moretton	(916) 296 1115	Dem1019@sbcglobal.net
Community Relations Co Chair	John Avila	(916) 997-7554	mail@john-avila.com
Competition Coordinator	Judy Pinegar	(916) 652-5198	jpinegar@calwisp.com
Mentor Coordinator	Judy Pinegar	(916) 652-5198	jpinegar@calwisp.com
Hospitality Coordinator	Sonia Barron	(916) 997-7554	soniabaron@hotmail.com
Holiday Party Coordinator	Debbie Moretton	(916) 296 1115	Dem1019@sbcglobal.net
Board of Directors and Nominating Committee
Past President (06)	Judy Pinegar	(916) 652-5198	jpinegar@calwisp.com
Past President (07)	Mike Touchette	(530) 748-9677	pinotsyrah@yahoo.com
Past President (2008)	Fred Millar	(916) 576-9596	fredmillar1@gmail.com
Past President (2009/10)	Lynn Keay	(916) 969-4924	lynn.keay@gmail.com
Current President (2011/12)	Donna Bettencourt	(916) 548-3199	bettencourt1045@softcom.net

Executive Board and Board of Directors

judy — Sun, 15 Apr 2012 00:23:40 +0000

Executive Board

Elected Positions President Donna Bettencourt 916-548-3199 bettencourt1045@softcom.net Vice President - Programs Bill Staehlin 916- 216-1753 Bill.Staehlin@sbcglobal.net Treasurer Mike Touchette 530- 748-9677 pinotsyrah@yahoo.com Secretary Sue Summersett 916- 354-2050 sbsummer2002@yahoo.com Membership Gin Yang 916-217-0294 ginyangstaehlin@yahoo.com Membership Co-Chairman Fred Millar 916-576-9596 fredmillar1@gmail.com Appointive Positions Newsletter Editor VACANT ginyangstaehlin@yahoo.com Chief Judge D. D. Smith 916-638-8849 ddanjo@sbcglobal.net Cellarmaster Henry Wilkinson 916-446-6276 hbwilkinson@jps.net Webmaster Lynn Keay 916-969-4924 lynn.keay@gmail.com Historian Gary Young 916-451-3893 gycats@earthlink.net Community Relations Co Chair Debbie Moretton 916-296 1115 Dem1019@sbcglobal.net Community Relations Co Chair John Avila 916-997-7554 mail@john-avila.com Competition Coordinator Judy Pinegar 916-652-5198 jpinegar@calwisp.com Mentor Coordinator Judy Pinegar 916-652-5198 jpinegar@calwisp.com Hospitality Coordinator Sonia Barron 916-997-7554 soniabaron@hotmail.com Holiday Party Coordinator Debbie Moretton 916-296 1115 Dem1019@sbcglobal.net Board of Directors and Nominating Committee Past President (06) Judy Pinegar 916-652-5198 jpinegar@calwisp.com Past President (07) Mike Touchette 530-748-9677 pinotsyrah@yahoo.com Past President (2008) Fred Millar 916-576-9596 fredmillar1@gmail.com Past President (2009/10) Lynn Keay 916-969-4924 lynn.keay@gmail.com Current President (2011/12) Donna Bettencourt 916-548-3199 bettencourt1045@softcom.net Link: The Bylaws of the Sacramento Home Winemakers was last amended in November, 2011

Member Services

richoid — Mon, 16 Apr 2012 22:28:02 +0000

Winemaking Equipment to Loan

Sacramento Home Winemakers has invested in equipment that is available for members to use.

Club Store

Goodies to show your friends you don't just taste wine, you make it.

Classified Ads

Winemaking-related ads for members to move their merchandise.

Winemaking Equipment Loan Program

richoid — Mon, 16 Apr 2012 22:31:21 +0000

Club Equipment Club equipment can be borrowed by SHW members. Reservations are handled on a first come, first served basis with a signed “Release Agreement” on file. Destemmer‐Crusher Contact: Andy Walter, 916 955‐6373 andrew.walter@sbcglobal.net Basket Press Contact: Lynn Keay, 916 969‐4924 lynn.keay@gmail Filter Contact: Donna Bettencourt, 916 454‐5487 bettencourt1045@softcom.net Please help keep Club equipment in optimum shape for everyone to use. ■Thoroughly clean and return equipment within 24 hours. ■ Notify equipment coordinator of equipment malfunctions or damage. ■ Provide your own paper filters for the filter. ■ Schedule thoughtfully during peak season as several members may need to borrow the equipment on the same day. Download the “Release Agreement”. Be proactive: if you’re planning to borrow Club equipment, attend the equipment training and complete the form.

Tables for Addition of Tartaric Acid

richoid — Mon, 16 Apr 2012 23:00:59 +0000

Household Measurements

Since California grapes can be low in acid content at harvest, measurement and addition of acid to musts or wine have become common among many home winemakers. Acid measurements are usually expressed as grams of acid per 100 ml of must or wine and in the USA it is expressed in terms of tartaric acid. To use the following tables, let’s suppose that we measured acid content and found that our wine contained 0.6 g/100 ml. We want to raise this value to 0.7 so we need to add 0.1 g/100 ml. The wine is in a strange looking 26 gallon barrel so how much tartaric acid do I need to add? In the table, I look at the column for my target addition of 0.1 g/100 ml and scroll down to the 26 gallon size of the container (I've put in the most frequently used sizes, it just so happens that we have 26 gallon French barrels). I note that I will need to add 3.5 ounces in household measurements or 98.8 grams in metric equivalents of tartaric acid. I will dissolve this in as small amount of water as possible and then add it to the wine.

Gallons of Wine	0.1 g/100 ml	0.2 g/100 ml	0.3 g/100 ml	0.4 g/100 ml	0.5 g/100 ml
Tartaric Acid Additions Ounces of Tartaric Acid for Additions of:
1.0	0.14	0.3	0.4	0.6	0.7
2.0	0.3	0.6	0.8	1.1	1.4
3.0	0.4	0.8	1.2	1.6	2.0
5.0	0.7	1.4	2.0	2.7	3.4
6.5	0.9	1.8	2.6	3.5	4.4
13.2	1.8	3.6	5.4	7.2	9.0
15.5	1.4	4.2	6.3	8.4	10.5
26.0	3.5	7.0	10.6	14.1	17.6
30.0	4.1	8.1	12.2	16.3	20.4
55.0	7.5	14.9	22.4	29.9	37.3

Metric Equivalents

Gallons of Wine	0.1 g/100 ml	0.2 g/100 ml	0.3 g/100 ml	0.4 g/100 ml	0.5 g/100 ml
Tartaric Acid Additions Ounces of Tartaric Acid for Additions of:
1.0	3.8	7.7	11.4	15.5	19.0
2.0	7.7	15.4	23.1	30.8	38.5
3.0	11.4	22.8	34.2	45.6	57.0
5.0	19.0	38.5	57.0	76.0	95.0
6.5	24.7	49.4	74.1	98.8	123.5
13.2	50.2	100.4	150.5	200.6	250.8
15.5	58.9	117.8	176.7	235.6	294.5
26.0	98.8	197.6	296.4	395.2	494.0
30.0	114.0	228.0	342.0	456.0	570.0
55.0	209.0	418.0	627.0	836.0	1045.0

Please note that the above calculations were based on 3.8g/gallon=0.1g/100 ml increase. For the scientist types some notes on L Tartaric acid:

mw = 150.09 g
pH of 0.1N = 2.2
1 g dissolves in 0.75 ml H2O at room temperature or 0.5 ml boiling
1g dissolves in 3 ml ethanol
maximum solubility @ 10 C = 126g/100ml; @ 20 C=139 g; @ 30 C=156 g
pKa1 = 2.93; pKa2 = 4.23 @ 25 C

Determining Titratable Acidity with Sodium Hydroxide

richoid — Mon, 16 Apr 2012 23:11:06 +0000

Using Phenolphthalein Indicator Solution

Follow these steps to determine the Titratable Acidity (often just referred to as TA) in your must or wine.

Add a known amount of grape juice to a beaker (usually 10 or 15 milliliters).
Add additional water if the juice is rather dark. The amount of water you add is not critical, adding water does not change total amount of acid in your sample. Do not, however, add more water than 5 times the amount of juice.
Add about 5 drops of phenolphthalein. Phenolphthalein is an indicator that is clear when it is in a solution that is acidic, but will change to a purplish color when that solution becomes neutral to basic.
Add 0.1N NaOH (1/10 Normal Sodium Hydroxide) until the solution starts to turn pinkish and stay pinkish then note the amount of NaOH used for the titration. Make NaOH addition using a pipette graduated in milliliters. A 10 ml pipette works well.
Use the following formula to determine the TA of your wine or must. TA = (Number or milliliters of NaOH / Number of milliliters of juice) X 0.75 The units for the TA in this calculation are: Number of grams of tartaric acid per 100 milliliters of juice.

Using a pH Meter

A pH meter substitutes for the color endpoint. When sodium hydroxide is added to wine, it increases the pH. Standard solution, usually at 0.1 N, is added until the pH meter reads 8.2. Follow these steps to determine the Titratable Acidity (often just referred to as TA) in your must or wine.

Calibrate the pH meter using a two point calibration. The most common buffer solutions used for calibration are pH 7 and pH 4 but pH 10 is also available. Our pH meter has two set screws with one marked pH 7 and the other pH 4 or 10. Fresh pH buffer solutions are important to assure accuracy in the calibration of the meter.
First, calibrate with pH 7 buffer because this is a weaker solution. If the meter does not read pH 7 with the pH 7 buffer, we turn set screw marked pH 7.0 to attain 7.0.
Then calibrate with the pH 4 buffer solution turning the set screw marked pH 4, or whatever method used for your meter.
Add a known amount of grape juice or wine into a beaker (usually 10 milliliters). Place the pH meter into the solution. At this point you can take a reading of the pH of the must or wine.
Add 0.1N NaOH (1/10 Normal Sodium Hydroxide) to the solution until the pH meter reads 8.2. In our set-up, we have a stand that supports a 10 ml burette with a stopcock on the bottom of the burette. The burette is calibrated in 0.1 increments. When the stopcock is opened, the solution is allowed to flow into the beaker. Closing the stopcock stops the flow of solution and allows a reading from the burette of how much solution has been dispensed. As the solution pH rises to around a pH of 6.0, changes occur faster so be careful as you pass pH 7.0 on your way to pH 8.2.
Use the following formula to determine the TA of your wine or must. TA = (Number or milliliters of NaOH / Number of milliliters of juice) X 0.75 The units for the TA in this calculation are: Number of grams of tartaric acid per 100 milliliters of juice.

Citric Acid and SO2 Method for Cleaning Barrels

richoid — Mon, 16 Apr 2012 23:14:53 +0000

Household Measurements

Follow these steps using the amounts listed in the Table below.

Rinse the barrel with cold water several times with the barrel about 1/4 full of water rolling both sideways and end for end.
Fill half-way with water.
Add sodium bisulphate solution from the table below. Normally, sodium metabisulfite is used for cleaning barrels while potassium metabisulfite is used for addition to musts or wine.
Add citric acid solution from the table below.
Mix by rolling, fill completely with cold water, replace bung and place into storage. If sterilizing for wine use, let stand for 48 hours and then rinse several times with cold water before using.
If storing the barrel, check the level in the barrel every month and add cold water to keep barrel full. For an active and fresh solution, change the water and refill the citric acid and sulfite solution every 2-3 months.

Gallons of Wine	Sodium Bisulfate	Citric Acid
Household Measurements
1	2 teaspoons in 1/2 cup water	1 teaspoon in 1/2 cup water
2	4 teaspoons in 1/2 cup water	2 teaspoons in 1/2 cup water
5	3 tablespoons in 1 pint water	1-1/2 tablespoons in 1 pint water
10	1/3 cup in 1 pint water	3 tablespoons in 1 pint water
15	1/2 cup in 1 pint water	5 tablespoons in 1 pint water
25	3/4 cup in 1 quart water	1/2 cup in 1 quart water
50	1-1/2 cup in 1 gallon water	1 cup in 1 gallon water

Metric Equivalents

Follow these steps using the amounts listed in the Table below.

Rinse the barrel with cold water several times with the barrel about 1/4 full of water rolling both sideways and end for end.
Fill half-way with water.
Add sodium bisulfite solution from the table below. Normally, sodium metabisulfite is used for cleaning barrels while potassium metabisulfite is used for addition to musts or wine.
Add citric acid solution from the table below.
Mix by rolling, fill completely with cold water, replace bung and place into storage. If sterilizing for wine use, let stand for 48 hours and then rinse several times with cold water before using.
If storing the barrel, check the level in the barrel every month and add cold water to keep barrel full. For an active and fresh solution, change the water and refill the citric acid and sulfite solution every 2-3 months.

Gallons of Wine	Sodium Bisulfate	Citric Acid
Metric Equivalents
1	9 grams in 240 ml water	5 grams1 in 240 ml water
2	18 grams in 240 ml water	9 grams in 240 ml water
5	46 grams in 480 ml water	23 grams in 480 ml water
10	92 grams1 in 480 ml water	46 grams in 480 ml water
15	140 grams in 480 ml water	70 grams in 480 ml water
25	230 grams in 950 ml water	115 grams in 950 ml water
50	460 grams in 3.8 liters water	230 grams in 3.8 liters water

SO2 Additions for Wine

richoid — Mon, 16 Apr 2012 23:18:41 +0000

Method Which Corrects for pH of the Wine

The level of free sulfur dioxide (SO2) in wine is measured in terms of parts per million (ppm). The portion of the measured concentration that is active is greatly affected by the pH of the wine. The active portion is referred to as molecular SO2. There are two common target values, one at 0.8 ppm molecular which will inhibit Malo-lactic bacteria and the other at 0.5 ppm molecular which allows Malo-lactic fermentation to proceed. The pH of the wine or must has a great effect on the portion of free SO2 which is in molecular form. Since the portion of molecular SO2 decreases as the pH of the must or wine increases, accurate additions will require that you can also measure the pH of your must or wine. Use the following steps and tables to guide you in additions of bisulfite to your wine.

Measure the existing SO2 in the wine. The method I am quoting refers to using the vacuum aspiration method.
Prepare a bisulfate stock solution by mixing 4 ounces of potassium metabisulfite into 1 gallon of cold water. Please note that this solution concentration is 3.2% which is different than the UCD table which is based on a solution of 10% strength. Shake and stir well but do not sniff-it's bad on the nasal passages. Keep this solution fresh so don't store over 2 months and use fresh potassium metabisulfite not over 6 months because it also deteriorates.
Accurately measure the pH of your wine.
From Table A below, determine the ppm free SO2 required for the pH measured in the wine. For example, if I want 0.8 ppm molecular SO2 and the pH of my wine was 3.2...I would need add 21 ppm free SO2. If the wine were of higher pH say at 3.4 then I would need to add 40 ppm free SO2 to attain 0.8 ppm molecular SO2. If you measured the amount of SO2 in your wine as indicated in step1, subtract this value from the amount of free SO2 you will need to add which was determined from Table A. The difference is the amount you will need to add to your wine.
Armed with the knowledge of the ppm free SO2 that you will need to add to your wine, go to Table B to find out how much stock bisulfite solution to add to your wine. Note that the amount to add has been adjusted upward because some of the added SO2 will combine with components in the wine and should not be considered free. These calculations assumed that 2/3 of the addition will remain in a free state. Stir well!
For the hyperactive winemakers, measure the new SO2 level in 3 or 4 days and adjust again, if necessary. Measure and adjust, if necessary, after every cellar operation and before bottling.
Add the smallest amount of SO2 to prevent deterioration of the wine. It has been recommended that the pH of the wine be lowered to at least 3.50 to keep total additions of SO2 to a minimum: 100 pm SO2 has been suggested as a target value. To lower the pH of the must or wine, refer to additions of Tartaric acid.

pH of Wine	>0.5 ppm Molecular	0.8 ppm Molecular
TABLE A
Table Contains Free ppm SO2 for Target Molecular Values of:
2.90	7 ppm	11 ppm
2.95	7 ppm	12 ppm
3.00	8 ppm	13 ppm
3.05	9 ppm	15ppm
3.10	10 ppm	16 ppm
3.15	12 ppm	19 ppm
3.20	13 ppm	21 ppm
3.25	15 ppm	23 ppm
3.30	16 ppm	26 ppm
3.35	18 ppm	29 ppm
3.40	20 ppm	32 ppm
3.45	23 ppm	37 ppm
3.50	25 ppm	40 ppm
3.55	29 ppm	46 ppm
3.60	31 ppm	50 ppm
3.65	36 ppm	57 ppm
3.70	39 ppm	63 ppm
3.75	45 ppm	72 ppm
3.80	49 ppm	79 ppm
3.85	57 ppm	91 ppm
3.90	62 ppm	99 ppm
3.95	71 ppm	114 ppm
4.00	78 ppm	125 ppm

Desired Free	SO2 Adjusted SO2	5 Gallons	10 Gallons	15 Gallons
TABLE B
Amount of Bisulfate Stock Solution (step 2) to Add to:
5 ppm	7.5 ppm	5/8 tablespoon	1-1/4 tablespoons	2 tablespoons
10 ppm	15 ppm	1-1/4 tablespoons	2-1/2 tablespoons	3-3/4 tablespoons
15 ppm	23 ppm	1-7/8 tablespoons	3-3/4 tablespoons	5-3/8 tablespoons
20 ppm	30 ppm	2-1/2 tablespoons	5 tablespoons	1/2 cup
25 ppm	38 ppm	3-1/8 tablespoons	6-1/4 tablespoons	5/8 cup
30 ppm	45 ppm	3-3/4 tablespoons	7-1/2 tablespoons	3/4 cup
40 ppm	60 ppm	5 tablespoons	5/8 cup	1 cup
50 ppm	75 ppm	5-1/4 tablespoons	3/4 cup	1-1/4 cups
60 ppm	90 ppm	7-1/2 tablespoons	1 cup	1-1/2 cups
70 ppm	105 ppm	8-3/4 tablespoons	1-1/8 cups	1-3/4 cups
80 ppm	120 ppm	5/8 cup	1-1/4 cups	2 cups
90 ppm	135 ppm	3/4 cup	1-1/2 cups	2-1/4 cups
100 ppm	150 ppm	7/8 cup	1-3/4 cups	2-1/2 cups

UCD Table for Additions of Potassium Metabisulfite

The following table has been reprinted from the UC publication on making table wine. It does not refer to pH adjustments but it can be used as a quick reference. Please note that this table is based on a 10% solution which is different than the solution used for the tables that take pH into account.

10	20	25	30	40	50	75	100
Desired final SO2 concentration (ppm)* of Must or Wine
(gal) (Add ml of 10% SO2 stock solution)
1/10	0.07	0.13	0.16	0.20	0.26	0.33	0.49	0.65
1/5	0.13	0.26	0.33	0.39	0.53	0.66	0.99	1.3
1/2	0.33	0.66	0.82	0.99	1.3	1.6	2.5	3.3
1	0.66	1.3	1.6	2.0	2.6	3.3	4.9	6.6
2	1.3	2.6	3.3	3.9	5.3	6.6	9.9	13.1
3	2.0	3.9	4.9	5.9	7.9	9.9	14.8	19.7
4	2.6	5.3	6.6	7.9	10.5	13.1	19.7	26.3
5	3.3	6.6	8.2	9.9	13.1	16.4	24.6	32.9
10	6.6	13.1	16.4	19.7	26.3	32.9	49.3	65.7
25	16.4	32.9	41.1	49.3	65.7	82.1	123.2	164.3
50	32.9	65.7	82.1	98.6	131.4	164.3	264.4	328.6

* The volumes indicated assume 100 percent purity of the potassium metabisulfite (K2S2O5) and full strength of the stock solution.

For a 10% SO2 stock solution:

Make 2 ounces of bisulfate powder up to 591 ml. Use room temperature water, agitate until dissolved, then refrigerate. Note: It is more convenient to mix up 750 ml of stock solution rather than 591 ml because you can use a wine bottle in which to both mix and store the stock solution. To use a wine bottle, add 72 grams (or 4 Tablespoons and 1 teaspoon) of Potassium metabisulfite to an empty wine bottle. Fill the wine bottle with water, then agitate until the powder is dissolved. This will provide you with the 10% SO2 stock solution with which to make additions as per the table above.

Some Household to Metric Conversions

richoid — Mon, 16 Apr 2012 23:25:53 +0000

« Back

Volume
- 1 tsp = 5 ml
- 1 tbsp = 15 ml
- 1 oz = 2 tbsp = 30 ml
- 1 cup = 8 oz = 240 ml
- 1 oz = 30 ml
- 1 pt = 480 ml
- 1 fifth = 750 ml
- 1 qt = 960 ml
- 1 gal = 3750 ml

Weight
- 1 tsp = 5 gm
- 1 tbsp = 15 gm
- 1 oz = 2 tbsp = 30 gm
- 1 cup = 8 oz = 240 gm
- 1 oz = 30 gm
- 1 pt = 480 gm
- 1 fifth = 750 gm
- 1 qt = 960 gm
- 1 gal = 3750 gm

Release Agreement

judy — Thu, 26 Apr 2012 04:22:19 +0000

RELEASE OF LIABILITY, WAIVER OF CLAIMS,

ASSUMPTION OF RISKS AND INDEMNITY AGREEMENT

(hereinafter “The Release Agreement”)

WARNING - PLEASE READ CAREFULLY

THE ACTIVITIES REFERRED TO IN THIS RELEASE AGREEMENT INVOLVE RISKS, DANGERS AND HAZARDS INCLUDING RISK OF DAMAGE, LOSS, PERSONAL INJURY AND DEATH. THESE RISKS, DANGERS AND HAZARDS ARE MORE FULLY DESCRIBED ON THE FOLLOWING PAGES. ALL USERS OF SHW EQUIPMENT ARE REQUIRED TO SIGN THIS RELEASE AGREEMENT WHICH IS INTENDED TO PREVENT PARTICIPANTS FROM SUING IN THE EVENT OF AN ACCIDENT. PLEASE TAKE THE TIME TO REVIEW THIS DOCUMENT CAREFULLY. TO: SACRAMENTO HOME WINEMAKERS CLUB (SHW/the “PROVIDER”) and the MANUFACTURERS AND DISTRIBUTORS OF THE EQUIPMENT USED, and their respective directors, officers, agents, representatives, employees, volunteers, independent contractors, subcontractors, sponsors, successors and assigns (collectively the “RELEASEES”) DEFINITIONS In this agreement the term “equipment” shall include all equipment and accessories owned/leased/borrowed by PROVIDER for the use of its members, including but not limited to facilities, crusher/destemmer, wine press, glassware, chemicals, and instruments. ASSUMPTION OF RISKS I am aware that my use of this equipment involves many risks, dangers, and hazards, which could result in damage, loss or physical injury to me. Some of these risks, dangers and hazards include, but are not limited to: * Health: death, disfigurement, amputation, laceration, abrasion, contusion, muscle strain, overexertion. * Premises: defective, dangerous or unsafe condition of the facilities; falls; collisions with objects, equipment or persons. * Use of Equipment: mechanical failure of the equipment; negligent design or manufacture of the equipment; the provision of or the failure by the Releasees to provide any warnings, directions, instructions or guidance as to the use of the equipment; failure to use or operate the equipment within my own ability. * Advice: negligent advice regarding equipment assembly and/or use. * My conduct and conduct of other persons, including NEGLIGENCE ON THE PART OF THE RELEASEES, may increase the risk of damage, loss, personal injury or death. I understand that the Releasees may fail to safeguard or protect me from the risks, dangers and hazards of the equipment, some of which are referred to above. Despite the risks, dangers and hazards of the equipment, and fully understanding such risks, dangers and hazards, I wish to use said equipment supplied by PROVIDER, and I FREELY ACCEPT AND FULLY ASSUME all such risks, dangers and hazards and the possibility of personal injury, death, property damage and loss resulting therefrom. RELEASE OF LIABILITY, WAIVER OF CLAIMS AND INDEMNITY AGREEMENT In consideration of the Releasees allowing me to use said equipment, facilities and services, I hereby agree as follows: 1. TO WAIVE ANY AND ALL CLAIMS that I have or may in the future have against THE RELEASEES AND TO RELEASE THE RELEASEES from any and all liability for any loss, damage, expense or injury including death that I may suffer or that my next-of-kin may suffer as a result of my use of said equipment DUE TO ANY CAUSE WHATSOEVER, including but not limited to: * negligence on the part of the Releasees; * breach of contract by the Releasees; * breach of warranty on the part of the Releasees in respect of the design, manufacture, selection, installation, maintenance or adjustment of equipment; * breach of any statutory or other duty of care including the duty of care owed on the part of the Releasees; and * the failure on the part of the Releasees to safeguard or protect me from the risks, dangers and hazards of fitness programs, some of which are referred to in the Assumption of Risks sections of this Agreement. 2. TO HOLD HARMLESS AND INDEMNIFY THE RELEASEES from any and all liability for any damage, loss, expense or injury to any third party resulting from my use of said equipment. 3. This Agreement shall be effective and binding upon my heirs, next-of-kin, executors, administrators, assigns and representatives, in the event of my death or incapacity. SAFETY I am familiar with the proper use of the equipment. I am aware that there are SHW club members and staff available to answer any questions I may have as to the proper use of the equipment. In entering into this Agreement I am not relying on any oral, visual or written representations or statements made by the Releasees with respect to the safety of said equipment other than what is set forth in this Agreement. INSURANCE: I am aware that the Releasees do not provide me with any disability, accident, liability or medical insurance or compensation, should I become injured or cause personal injury or property damage to any third party while using said equipment. JURISDICTION: This Agreement and any rights, duties and obligations as between the parties to this Agreement shall be governed by and interpreted solely in accordance with the laws of the State of California. Any litigation involving the parties to the Agreement shall be brought solely within the State of California and shall be within the exclusive jurisdiction of the courts of the State of California. I HAVE READ THIS ENTIRE “RELEASE AGREEMENT” AND UNDERSTAND THAT BY SIGNING THIS AGREEMENT I WILL WAIVE CERTAIN LEGAL RIGHTS, INCLUDING THE RIGHT TO SUE. Signature Print Name Date Witness ALL EQUIPMENT IS EXPECTED TO BE THOROUGHLY CLEAN WHEN RETURNED.

richoid — Tue, 08 May 2012 02:12:19 +0000

[subscribe2]

Meeting: Port Evaluation and Port Presentation Peter Ficklin, Ficklin Vineyards

judy — Wed, 16 Nov 2011 18:53:12 +0000

[gallery link="file"]

Meeting: Making Wine - As Natural As It Gets John Munch, Le Cuvier Winery

judy — Wed, 18 Jan 2012 19:01:25 +0000

[gallery link="file"]

Meeting: White Wine Evaluations, Jonathan Pack

judy — Wed, 15 Feb 2012 19:06:09 +0000

[gallery link="file"]

2011 Harvest Dinner - Old Europe, Folsom

judy — Sun, 25 Sep 2011 19:16:50 +0000

[gallery link="file"]

Meeting: German White Wines - Darrell Corti

judy — Thu, 19 Jan 2012 19:16:59 +0000

[gallery link="file"]

Petite Sirah Varietal Focus Group Visit and Crush

judy — Sat, 08 Oct 2011 19:20:33 +0000

[gallery link="file"]

Questions for the Winemakers

richoid — Tue, 15 May 2012 17:03:31 +0000

[gravityform id="2" name="Questions for the Winemaker:" title="false"]

May 2012 The Grapevine

judy — Wed, 30 Nov -0001 00:00:00 +0000

May 2012 The Grapevine

Classy Items for Sale (placeholder)

judy — Mon, 16 Apr 2012 22:32:38 +0000

Article: Rhône Wine Region

dd — Fri, 20 Apr 2012 20:45:02 +0000

[caption id="attachment_441" align="alignleft" width="272" caption="France and its wine regions"][/caption] We see an increasing number of wineries in our area producing “Rhône blends,” so let’s explore this area of the French countryside. The Rhône wine region in Southern France is situated in the Rhône river valley and produces numerous wines under various Appellation d'origine contrôlée (AOC) designations. The region's major appellation in production volume is Côtes du Rhône AOC. The Rhône is generally divided into two sub-regions with distinct viticultural traditions; these are the Northern Rhône and the Southern Rhône. The northern sub-region produces red wines from the Syrah grape, sometimes blended with white wine grapes (usually Viognier, Marsanne or Roussanne), and white wines from Viognier grapes. It wasn’t long ago that the myth persist that Syrah grapes were brought to the Northern Rhone by the Greeks from the Persian city of Shiraz. Extensive DNA typing and viticultural research, however, has led scientists to the firm conclusion that Syrah originated in the Rhone region itself. That notwithstanding, Syrah is today widely known as Shiraz throughout much of the English-speaking world. The various AOC wines of the Rhône Valley region are produced by more than 6,000 vineyards including 1,837 private wineries and 103 cooperatives. Last year, the Rhone valley produced 450 million bottles of wine. [caption id="attachment_442" align="alignleft" width="141" caption="The Northern Rhône"][/caption] The Northern Rhône, pictured on direct left, is characterized by a continental climate with harsh winters but warm summers. Its climate is influenced by the cool “Mistral” wind, which means that the mix of grape varieties and wine styles is different from the south. Northern Rhône reds are often identified by their signature aromas of green olive and smoky bacon. The Southern Rhône, pictured on right, sub-region has a more Mediterranean climate with milder winters and hot summers. Drought can be a problem in the area, but limited irrigation is permitted. The differing terriors, together with the rugged landscape which partly protects the valleys from the Mistral, produce microclimates which give rise to a wide variety of wines. [caption id="attachment_443" align="alignleft" width="209" caption="The Southern Rhône"][/caption] The southern Rhône's most famous red wine is Châteauneuf-du-Pape, a blend containing up to 13 varieties of wine grapes (eight red and five white) as permitted by the Châteauneuf-du-Pape AOC rules.

Meeting: Evaluation of Red Non-Bordeaux Varietals - Jason Fernandez and Mike Ramsey

judy — Wed, 18 Apr 2012 17:52:19 +0000

[gallery link="file"]

Madera Wineries Field Trip to Quady Winery and Ficklin Vineyards

judy — Sat, 24 Mar 2012 18:57:23 +0000

[gallery link="file"]

Meeting: Sluggish and Stuck Fermentations - Michael Jones, Scott Labs

judy — Wed, 21 Mar 2012 19:08:49 +0000

[gallery link="file"]

2011 Holiday Party

richoid — Fri, 11 May 2012 21:41:42 +0000

[gallery link="file" orderby="title"]

Questions for the Winemakers

richoid — Fri, 11 May 2012 21:37:07 +0000

Have questions? We have answers! You can submit your questions through this handy form.

Varital Focus Group Petite Sirah - Bogle Vineyards

judy — Sat, 12 May 2012 17:55:02 +0000

[gallery link="file" orderby="title"]

May 2012

judy — Thu, 17 May 2012 21:41:05 +0000