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FYI, for upstate NY, Albany area, Gabriel's supermarket in Rotterdam is getting grapes and juice from Chile. They are taking orders til the end of March.

I gifter 30 bottles and between xmas and newyears at my house took down another 30.... factor in being low on dough, guess I'll be making alot of skeeter pee in the next couple of months:dg

I always use red star champagne yeast as it was recommended by my local home brew shop and hasn't given me any problems fermenting with the lemon juice in with it.

I can't volunteer my house, but I could make it to Mass...... just need someone to take the lead on this:a1

WEcome to the forum, I'm not too far away myself- Rotterdam ny right next to Schenectady....

huh, never thought of this, thanks for the heads up. I was thinking about doing another skeeter pee after this, maybe I'll throw that in this primary as I don't mind if it departs some pepper flavor.

I recieved a Vino Italiano 4 week wine kit- Sauvignon Blanc for Xmas. My hopes for this kit aren't so high so I'm gonna play with it:db. I'm thinking about adding jalepeno's, maybe 3 pounds and 2 pounds of golden raisons, plus some tannin, a bit of extra sugar and maybe some lemon zest.... What...

Well didn't make it two months before cracking the next one. At about 10 months the juice taste is gone and the big full body is evident. The flavor is good not great, but due to its lack of aging I'm hoping it will improve.

Well I'm moving on to my fourth Pee and out of my 3 previous batches the one that accidentally refermented to dry was our favorite. My question is what other flavor do you think would go best with Lemon for a completly dry- no residual sugar pee? I'm thinking about using 2/3 lemon, 1/3 lime for...

Well got bored tonight and didn't feel like drinking any white or pee I have ready, so I just cracked a bottle of Cru Select tannat Merlot. This kit bulk aged for 7 months and has only been in the bottle for 1 month. Obviously it's not ready yet as it still has a nick of a juicy taste to it, but...

I want to second the delabeler. I needed to delabel 60 bottles and it took forever. Perhaps something that will break down the glue that keeps the labels on, this would have to be non toxic of course.

Well if your blowing corks you either had a referment or you didn't degas it enough. I've made Pee from kits with grape skins and never had an issue. Did you back sweeten the Pee at all? Perhaps that new sugar fermented.

If your topping off a 6 gallon batch and only adding one bottle it shouldn't make that much of a difference. With that being said buy a wine of the same varietal you are making, or something similar with a flavor you'd like your wine to have. You can also ask the guy at the liquor store for a...

I literally dumped my water/sugar combo right onto the lees and remaining oak from a RJS Tenat Merlot kit. It Wasn't until a couple days later I even thought of the oak and there was alot as I added an extra bag of chips to the kit. I only backsweetened this batch a bit as an experiment as well...

Red Zin is my favorite wine and I have tried 100's of variety's over the last few years. My favorite is from Campus Oaks, typically priced around $15-18. Great jammy, spicy flavor, with a mouthfeel to die for. Rosenblaum also makes a few nice zins in the 10-15 dollar range.

You pretty much answered your own question. The bigger the wine, the more time to decant. I typically try to open my big red's an hour before hand, then pour through an aerator, normally enough for it to open up in my opinion. I get nervous leaving a wine over night to aerate, cat's and fruit...

I tried a bottle from the early 80's and it too was a great dissapointment. With wine that old if it's not stored perfectly your out of luck. But hey at least you have your own tasty wine to enjoy.

Good to see. I got to taste a bunch of the fingerlakes 2010's and they are on the path to being excellent. If 2011 is just as good,,,,gonna be a couple more wine tours on the calendar for me:d

Thanks for easing my concerns:br

Ok, so I had lids loosely placed on my fermentation buckets when I left for work today. Upon getting home my cats seem to have knocked them off. When I looked into my buckets I found 2 dead fruit flies in one, and 3 dead in the other. Am I in trouble? I'm not done with ferment yet so I don't...