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O.K. cannot get this thing to clear!!!???? i degassed as i usually do with the vacuum pump even did it when it was heated up to about 77 degrees, added the clarifier as usual and it has been bulk aging for about 4 months, also i heated it up a second time slightly and still no go?? Any advice...

Hi all, I fermented a fresh juice chilean sauvingon blanc the starting sg was 1.092 and the PH was 3.6 and the TA was around .4 so i used tartaric acid and used half of what i calculated and the PH was 3.3 and the TA .6. I used a hanna PH meter and calibrated it prior to use so i believe the...

Well, I finally got around to starting my baroloStarting sg before raisins was 1.102. I will add the raisins tomorrow evening but this juice smells amazingly good! took a little taste and yummy! It came with 180 grams of oak so i am going to make this one by the book from everything i have read...

Hi all, I have been reading over the 2011 wine maker competition and looks like the tannat has done amazingly well!!!!!! For all that had the chance to grab this one it looks like it's a winner for sure

Hi all, Just thought i would pass along some tasting notes; this wine is approx 14 months old in the bottle, i also bulk aged it for approx 7 months in addition to bottle aging and of course i deviated from the norm by first adding 1 1/2 ounce of hungarian cubes for ten weeksin addition to...

Has anyone made the cru select chianti reserva? It says it is richer and fuller than traditional chianti. That can't be a bad thing but i like a good chianti. or do you think i am better off with a super tuscan with skins? Pat

HI All, I plan on making the Masters Edition Outback Chardonnay as i have read great reviews on this but i also want to make the Masters Edition Pinot Grigio with raisens. I have made the renn pinot grigio and am pleased with it but does anyone have taste experience with this kit?

Hi all, Well i told myself i would not try this until it was a year old right!!!!! i could not take it. i started it on 2/28/10 Starting SG 1.105 @72 degrees. Secondary ferment 3/11/10 .996 SG. Yes i let it ferment to dry in the primary with the air lock air tight to see what would happen...

Just bottled this and the leftover glass was fantastic. Aside from the honey and spice nose and palate the alcohol level works out to 14.5 percentbut it does not taste hot!!!!!! this is going to be great!!!!!

Well opened a bottle of this with some spicythai food, chilled it real well and OMG!!!! And it's only 6 months in the bottle If anybody has this you will not be disapointed

Hi all, Well i opened a 375 split of an alljuice pinot noir i bottled in may after bulk aging for six months and i have to tell you it taste's really good Definately needs more time but really taste's goodNow i played with this, the initial SG was 1.090 and i chapatalized it up to 1.098, i...

Hi all, I have not been on here in quite a while as i was moving. AAAARRRRRGH!!!! OOPs did i say that :) Anyway It's done and i am somewhat settled so i decided to pick up where i left off in wine making, to which i bottled everything before i moved except for A ren chilean viognier and a...

Hi All, Ehrenfelser update, After bulk aging for three months i have finally bottled tonight! still trying to figure out how to add picsin all fairness i have been extremely busy i am a property manager for a ymca and i also own and operate an electrical contracting company all the...

Hi All, I fermented this last july, I then bulk aged for three months and bottled in october of 2009. I just opened a bottle today and all i can say is i am extremely pleased!!!!! It still has time to go but i gave a glass to my wife without telling her what it was and her response was this...

Has anyone made this? If so could you give me your tasting notes, starting specific gravity ect? I recently tried a washington chardonnay and it was awesome!!!!!

Update, Well transferred to glass for stabilizing, Funny thing is this wine after 15 days in the primary but I sealed the top with air lock after day 6 has no gas!!!!!!! brought temp up around 75 degrees put the vacuum on held vacuum zero gas!!!! First time for me, Final SG .994 from 1.108...

Hi all, I am contemplating a syrah and i am stuck between the cellar craft showcase washington and the spagnols winery series. Does anybody have personal tasting notes on these? tough decision as i am sure they are both good but looking for one that really stands out.

Well just recieved this one from george, And this is the first white also the first one with a flavor reserve pack, so do i add it per instructions at clearing? Also do i add the sorbate at that time to and then bulk age? or do i wait to add the sorbate and add at bottling like a red?I plan to...

I am about to bottle my alljuice amarone and decided to filter it as well. This will be my first time filtering a wine and i have a couple of questions that i need help with. First i added the clearing agents and it did a great job so now i have to add the sorbate with my kmeta as it has been...

Hi All, I'm about to start this showcase merlot and noticed that the grape pack seems like the sugar in it is starting to crystalize a little so instead of it being like jam it seems a lttle dried out if you will but i can clearly see that the sugar has crystalized somewhat, the other thing...