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I gave up bottling my Port in the smaller bottles. All mine are now bottled in the 750 ml bottles. The 750 ml bottles will beconsumed just as fast as the smaller bottles. I also fortify all of my ports with a good Brandy. The brandy is dominent in the early stages of ageing but will blend in...

I've started a MM Alljuice Amerone Back in February and has been bulk aging for about three months. Trying to make it to 6 months but wife has started eyeballing it. Beuatiful aroma.

I agree with Appleman on his response to you. I have had sucess blending my veggie garden with the grapes. But all my treatment is done with organic products. Sothe sprays and fertilizers I use on the grapevines (in Texas) benefit both the grapes and veggies. Another thing to keep in mind...

Age of the wine and the experience is a perfect blend. I've been at it for 10 years and still continue to learn.

Can't forget the Port. Love my Port

I have made several batches of the WineExpert Port and I added 750 ml + of the E&J VSOP Brandy and it did well. I added it in at the stage right before bottling. One of them, I also added 1.5 oz of chocolate extract and it came out exceptionaly well.

And just think, it will only get better as it goes. You really won't be disappointed in this one.

It is an excellent wine. Especially if it survives for a year. Had to hide my cases to make it last that long from my better half. But even at six months you could tell it was going to age nicely.

E&J VSOP is a smooth brandy. It does have a slight bite to it but quickly fades after the first couple of sips. It's the closest I've found to the higher end brandys for the price. The kit was a modified version of the WE Port. Since WE Ports doesn't really call for brandy, I added 750 ml...

I've always used the E&J VSOP brandy in my ports. It has always blended well with the ports I have made. It is a good brandy and not very expensive. George can contest to the smoothness of my ports with this brandy as he has had a few bottles over the years. Especially the Chocolate port a...

The temperature stays a constant 73 degrees. The receipe called for 3 campden tablets which I used 3/8 teaspoon of Potassium Metabisufite (1/8 teaspoon per gallon). And I'm making 3 gallons.

Did not see any fermentation process at all and the reciepe was supplied by the supplier. No sorbate was added since it goes in after the racking. Never made it that far. So it sounds like I need to add another batch of yeast to get the fermentation to start. This is my first attempt in making a...

The Fruit wine base was the Vinter's Harvest Peach. I'm making the 3 gallon reciepe and the yeast I used was the Red Star = Cote des Blancs. The instructions stated to add the Peaches, water, sugar, acid blend, yeast nutrient, peptic enzyme, wine tannin and Campden tabletsand let sit overnight...

Making a fruit base and and the specific gravity started at 1.090 in stage 1. It is supposed to drop to 1.040 in 5 or so days. It's been 10 days now and the gravity has only dropped to 1.088. What needs to be done to get to the 1.040? It's almost as if the fermentation did not start after adding...