Recent content by bonvec

they sell a good product and the chilean is better than the CA which is remarkable when you consider the shipping.

George, Although I was expecting a better wine I by no means hold you responsible in fact I admire you for trying to make the frozen juice work. I just don't understand why my results are just average and many others on this forum rave about how great their amorone is.

My Mosti Amarone Fresco is 14 months old I bottled about 2 months ago. Its not bad but on the other hand not any better than 60.00 juice bucket. From the posts I've read most people hear are very happy with their Amarone. I followed the instructions although I did add a couple of pounds of fresh...

Appleman, I'm not being critical of George as I think he has done his best to keep us informed. But I don't understand why Mosti insisted that malo shouldn't be undertaken. I specifically asked this question last year. As far as price I have no problem with George and his company but I do think...

Someone needs to get their story straight we were told last year that we were not to induce malo now I have an email that says the buckets were shipped with the expectation that we induce malo. I won't order another Mosti product until I see some consistency I really wanted to induce malo with...

Do you rinse the marbles with sanitizer? And where do you buy them at?

jobe, can dry malt extract be used or does it need to be in liquid form. Also if dry extract is used do I mix it directly with the wine or with water first?

I purchased the frozen must amarone but it didn't come with raisins now I'm wondering if I had been better off with the Alljuice with raisins. Don't tell me to try both I've run out of funds and I can't convince the mrs. to get a second job.

If thats the case then yours is a truely unique business model. It doesn't make business sense to have a smaller profit on an item that requires more capital to carry. Don't miss understand me I like your business model more high end wine for me!

Obviously some kit makers don't want us to buy grape packs to add to their lower end wines but me thinks the reason is that the profit margins on higher end kits is much higher. Can't blame the kit co's thats just the way of big business.

If you don't want to add water you could use a higher alc. yeast another option is use your current yeast and make a sweet wine.

lol, as my wife says "Men are weak"

Thats a new spelling to me but when I was youngmy redneck neighbor always called me dago and his wife would get pissed at him, I didn't have a clue and besides they were cool neighbors they hadsquirrels and rabbits and birds in the house .And I can also remember their garbage cans being full of...

I used red pature in my strawberry since it was the only one I had in the house picked up some cote des blans today thanks for the info.

Dago, is a derogatory term of Italians much like pollock for a polish person. Dago red can be just about anything I know some people use muscat or niagra and blend with a red.