Recent content by markg

My wife wanted a wine after her too. I put in all the ingredients above but added an important ingredient per trait. I added cayenne cuz at the end, she's a pain in the a$$

I think I will let it rest. February is a short month anyway.

When blending two wines, is it needed to let the blended wine rest in the carboys before bottling. If so, how long?

There is a place online that sells Crimson raisins that sound tasty. If I were to use them to add to a wine must, do I have to kill the wild yeasts that may be on the skins? How about having to sanitze the raisins? I've tried a quick search here but have not seen anything on "preparing raisins".

I made an "ALL JUICE" Amarone last year and is fantastic. I want to make another but they do not come with raisons anymore. I was thinking of adding cherries this time, but before I order, has anyone made many Amarone's and which ones did you like better?

Loosen up on the Brew Belt. Keep a little slack and you'll limit the heat transfer.

The only problem with using pantyhose is your wife's legs turning red.

Anyone use the swing top bottles? Just for your own personal use wines that you open and have 1 glass or so, then store in fridge. Like the old Groel Beer.

Will filtering eliminate the need to cold stabilize?

I have 9 different types of wine in carboys now, from kits, juice and grapes. I picked up 5 gals of Semillion from my local shop (fresh juice) a few months back. I got a good price so figured "what the heck". It's ready to bottle but this variety is a little boring on it's own. Most blend this...

Will filtering eliminate them?

I want to try making Grapa. Has anyone done so?

Go to, or Google "Lion raisins". They have a couple of different types of grape/raisins they sell. But most raisins are from Thompson seedless, if thats the taste you desire.

I guess I could put them in my de-hydrater then vacuum seal them until summer. But then again I could freeze them like Wade says so I don't lose any wine extract. I know you really don't use oak to smoke but, this raises an interesting question. Does anyone use different woods to flavor their...

I didn't dry them out but they are, and have been, refrigerated. Do you think I should dry them?