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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?

Anyone do this? I have been saving my used oak chips & cubes from all my previous batches. I have them in plastic zip-locks and they have been in my wine refer since I cleaned the carboys. I'm thinking that I will use them on my outdoor grill that has a smoker draw you use when grilling or Barbeque.

I in fact just started filtering my whites. I have a "plate type" filter system and I filter it with my vacuum pump rather than the pressure pump some sell. I can get different degrees of filtering pads and it does a terrific job. The draw back is you loose some wine. You soak the pads before...

I'm a mechanical contractor. We use plastic piping for water and heating. The plastic pipe used has an oxygen barrier though. Plastic, in time, will pass oxygen. It doesn't leak water, but small amounts of oxygen. I assumed that was the reasons. Again, it takes some time to do so, so using it...

So you think I should remove a gallon (or so) so I have enough head space for fermentation? How about if I make my first rack into another primary bucket? Maybe a 7 gallon? Did you see the Mosti response a couple posts back?

This was my response from Mosti; Hi, I believe we spoke on the phone yesterday afternoon, and like I told you on the phone I’m can ship you the raisins but will be to late to add it to the kit because you might end up with a high residual sugar. Again like I explain you yesterday if you want...