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I was wondering if anyone had a recipe to make wine using a bottle 48OZ POM wonderful juice concentrate? Thanks for the help!

Here is a post on fresno craigslist for 2007 used french and american oak barrels for $50 http://fresno.craigslist.org/for/2627827558.html

I did not add anything to the grapes i live in the central valley of CA where the avg temp is around 90-100*F most Raisins come from here and im guessing thats why the grapes are so high in sugar. The wine grapes that they grow here are just bulk wine. But i have the opportunity to get all the...

This is only the second batch of wine i have made. But the farmer that farms the grapes, is told by the grape brokers on when to pick. I just take the juice from the semi so i guess thats where the ruby cab ABV is. I just thought it was wierd that both wines i have made have fermented so fast.

So my ruby cab has been in the primary for 3 days now 18 gallons and i added 3 packs of rc-212 yeast with yeast nutrients. on wendsday night when i added the yeast the SG was 1.106 last night the reading was 1.054 tonight it was at 1.018 so im wondering should i transfer into the...

So just tested the SG and im at 1.054 so i should transfer to the carboys around 1.010 is that correct?

So since the last post i degassed the wine and let it start clearing when i racked it to let it start clearing it already had a thick layer of sediment on the bottom. So now Its been sitting in a closet around 75*. It is looking really good. My quetion is the 2 week that its been sitting...

So i went with the 3 packets of rc-212 yeast yesterday. Its bubbling away today how often should i punch the grapes down on the top? i just pressed them all down but they came right back to the top.

So i ended up with about 18 gallons of rubycab juice 85%/15% grapes. So heres what ive done and the more comments the better. I asked the farmer this morning while they were harvesting if they added anything to the trailer he said the put a packet of so2 in the bottom of the trailer with 6...

So the grapes are being picked tonight ill keep you guys posted... i decided to go with the RC-212

You are correct with everything. I didnt have a hydrometer when i started and once i recieved on after 5 days in the primary the wine was already .990 i bought another one thinking it was not accurate and it showed the same thing. So will rack today, degass im not going to add a clarifier...

The wine was .990 when i moved it from the primary into the secondary i added potasium metabisufite at that time. its been 14 days since i put it from the primary into a carboy. I have not added or have done anything to the wine since then. I have not degassed it either. its in a room thats...

The harvester destems the grapes. Some grapes will have the little stems on the individual grapes still but is it ok if some have the little stems or do i need to get them all off? Some will be crushed but alot will be whole but yes if i was to get whole grapes i will have to crush by hand.

The grapes are harvested by a machine that rolls them off into a trailer and as they roll off the weight crushes eachother so i can take just juice, just grapes, or a mixture of both. To me it just seems easier the more juice i get the less mess i will have pressing out the skins. I just didnt...

I was wondering if any of you have tried making Ruby Cabernet and if you have any pointers for me. They are going to be picking next week and when i get my juice and grapes i just dunk a bucket in the semi trailer. 1st question... when i get the juice for the wine how much grape skins...

So everything looks to be going good with the chardonnay i have a good layer of sediment on the bottom and the wine is clearing up good. I was thinking about racking today and add the oak spirals. Is it too soon and Is there any additives i should add when i rack ? my next experiment will...

So i checked the SG tonight with a new hydrometer as well as the one i had been using i got a reading of .990 with both i then filtered the wine through a coffee filter and checked it with both again and got a .990....... So am i ok? What shall i do next or need to do? The wine has really slowed...

i guess my question is have i added too much SO2? i added 6 camden tablets before the primary fermentation and once i transfered the wine into a carboy i added a 10% solution on so2 equivelent to 20ppm. So im just wondering if by adding it the second time will hurt anything. i will give you the...

So i had 6 gallons of chardonnay in the primary before adding the yeast i added 6 camden tablets. The wine fermented for 5 days and i moved it into a carboy. when i moved it in to the carboy. Here is where i think i went wrong....... i added 20ppm of SO2 when i moved it into the carboy for...