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Channel: 2008 Vintage – Bad Astronauts Winery
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Zin progress update

The Zin is perfect. We’ve had a nice hot (but not too hot fermentation) and it’s pretty much dry now. pH is around 3.36, I’ll be adding ML today, and we’ll be pressing tomorrow.

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Bad Astronauts Merlot

Here’s the merlot status so far: I drove to northern Sonoma county (Kenwood) Monday morning to get the grapes. I got to downtown Sonoma at about 6:00, had some coffee there, and then drove up highway...

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Sonoma Home Winemaker Pouring

Yesterday, Margaret and I poured Bad Astronauts wine at the Sonoma Home Winemakers Celebration. We met a lot of people, including a couple who were going to astronaut Rusty Schweickart‘s house for...

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Wine updates

Sam and I drew samples, tasted, and tested the pH on all 9 of the 2008 wines tonight. I’m happy to report that I’m very happy. The Chenin Blanc and Rose’ are stable, clear, tasty, and have good...

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The season of releasing the Grapefruit Wine has begun!

Tomorrow will be the first official tasting of the Bad Astronauts Galactic Grapefruit Wine. We did an unofficial tasting a little while ago in Sonoma, but since then, we’ve gotten approval on the...

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The 2008 Wines are Coming Fast!

It’s been a while since I’ve posted anything, but much has been happening in the Bad Astronaut Wine world, so I think it’s about time I got back to it and filled you all in! First of all, the 2008...

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Bottling Week 2010

Yesterday, we racked the 2009 Malbec, the 2008 Merlot, and the 2008 Cab. We also continued washing bottles, and bottled the Chardonnay and the Grapefruit wine. It was a highly successful day, and (as...

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Review of our 2008 Fairplay Zin!

My favorite blog, Bold Fortune, recently posted a fantastic review of our 2008 Fairplay Zin.

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Bad Astronauts’ First Trademark Dispute!

Last month, I got an email that I was almost sure was spam. The subject was “REGARDING BAD ASTRONAUTS DARK MATTER TRADEMARK INFRINGEMENT”, and the email simply said “Please see the attached document”....

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pH, TA, and Malolactic info

Red wine pH should be between 3.4 and 3.6. TA should be around 7 g/L. Malolactic Fermentation (which converts malic acid into lactic and makes red wines smoother and more awesome) has the following...

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