Recent content by uavwmn

Time = A wonderful, beefy Amarone

GaDawg, I have never fortified any of my ports. They came out to be about 19% abv and are delicious with some time on them. But I agree with you, if I was to fortify, I would definitely try the Cointreau. Kathie

Mike, I love your oak barrel!!! Good luck on your port! I have mine in the carboy now. The orange chocolate port. It is a camping staple! :) Kathie

I make the orange chocolate and the chocolate raspberry every year. Great taking out camping with friends!!! Delicious every time!!!!

With all due respect........follow the directions and do not deviate. You will thank yourself in a few months. :)

Wade, I totally agree!! lol

Tony, oo oo.....good to know. :) Kathie

Mike, you have peaked my interest here. Do you make your reds from the bucket juice?? Do you get your juice/skins from George? Kathie

You can try using marbles and place in the carboy. Fills the void nicely. Kathie

Thanks, Robie. I will probably stick with the instructions and make this my "I appreciate you...here is a bottle of chard" wine. :) Kathie

Thanks, Mike. BTW, your dinner sounded delicious and I am assuming you are talking about the CC Yakima Chard? I have made the CC Showcase Chard which turned out pretty darn good. Will have to try the Yakima Chard, for sure. :) Kathie

Dan, started the chard yesterday. :) Kathie

Mike, Have you made the Orchard Breezing CranApple Chard? I picked up a kit and was wondering if you have made it or know of anyone who has? I have heard good reviews. I am not a fan of sweet wines but am going to give this a try. In the ferment bucket today. Kathie

You won't be disappointed. :) Kathie

Josh, grats on that great Cab kit. imo it is the best out there!!! I will keep making the CC Red Mtn Cab. Enjoy.....and Cheers~ Kathie