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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?

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.

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...

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 have a Masters Edition Rojo Encantando w/raisins. I started the kit but have no raisins . Now I can get them but my fermentation will be completed by the time I get them. What should I do? I'm thinking... let it go without raisins and hope when complete I don't get that "missing something"...

Started a LODI fresh juice Sauv.Blanc 26 days ago. Started with a low S.G (1.012). When I racked from primary to carboy, the white looked pretty good in the bucket. Before I racked, I stirred to bucket before transporting to carboy. I racked and as expected, the wine was very brown due to the...

I have an opportunity to get either grapes or frozen must here locally. They will crush & de-stem. I want to make the jump from kits but I'm not ready to buy a press. I'm only interested in making 5 or so gallons now. Can I cheat or improvise on pressing? Also, what else do I need? Can I use...

OK, why buy a kit when you can get fresh juice OR the other way around. Am I safe in assuming that you have more control to add or change ingredients with juice? Or let me ask another way. For those who buy mostly fresh juice... why? My reason for asking is now that the season for fresh juice is...

Just bought a LODI Sav Blanc (refrigerated fresh juice). Brought it home and let sit overnight to get to room temperature +/- 70 degrees. Pitched yeast (Red Star Cota des Blanc) about 36 hours ago. Now, when I first brought it into the house, it was hissing and fermenting within the closed lid...

Ok, so today was the day I planned to bottle my Pinot Gris. Drive down the road this morning to see a Tag Sale (yard sale) sign. So I figured to stop. The wine gods had to be with me this morning because I picked up 3 cases of brand new 750ml bottles and a brass floor corker (excellent shape)...

I'm still having issues. Long post but bear with me. Started Pinot Grigio from fresh juice this January. Before I found this site, I was directed to use way too much metabisulfate (long story). OK, now I taste wine and it's too "salty" tasting. I go buy a Titrate test kit. I'm over 100 ppm. Just...

I'm new here and to winemaking from connecticut. I have a local wine making store very close by but I get more info here on this site. And for that, I plan to buy and have shipped across country rather than drive 5 minutes. Thanks

Hello all. Yes I'm new here and to winemaking. I was told by my local store and was given a book but it seems everyone has their own ways and disaster occures unless you take only one path. My problem; I clean my carboy with pot-mete-sulphate. I'm told don't rinse afterward. Then add 1/2 tsp to...