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It's been a while since I've posted. Took a break from winemaking for a while. I have 2 questions/problems: 1.) I started a Vinifera Noble - Castel del Papa a little over a year ago. Got to the 2nd step (I think) where it's in the carboy with the oak chips. I haven't touched it since. Have...

Hi all...haven't been on the forum for a while. Quick question: A while ago i found plans on here for a 96 bottle wine rack made out of a single sheet of plywood. I actually made one...it's in my garage. Want to make another one now, but cannot find the plans. I did a search on the...

I've read through some of the old posts where some have made Jalapeno and Habenero wines. I have grown lots of hot peppers this year (jalapeno, habenero and cayenne) and I seem to have an overwhelming surplus of cayenne and habenero (the jalapenos get used up in canning salsa and making poppers...

I'm in the process of making my 1st Sparkling Wine. It's the Winexpert Millenium II Sparkling kit. I want to take the extra steps to riddle and degorge, so I have a nice clean finished sparkling wine. Here's where I'm at: I started the kit back on 3/1/08. I followed all the kit instructions...

Anyone made this Renaissance kit yet? I ordered it a couple days ago. Lots of Merlot drinkers in my family, so I needed to get another batch going. I've been mostly a Winexpert kit maker until recently. I'm liking the prices on the Mosti kits, and it seems like lots of people on the forum are...

Anyone ever make wine from Loquats, also known as Japanese or Chinese Plums? A friend of mine has several trees and gave me about 10 Lbs of them yesterday. I found a recipe on Jack Keller's site. They were a real pain to clean/remove seeds. Took me over 3 hours! I sure hope it is worth the...

I transferred a couple of wines last night from primary to carboys. 6 Gallons of blueberry and 1 gallon of Bing Cherry. I combined what was left in the two primary buckets into a Carlo Rossi 3 liter jug for later topping-up, so mostly blueberry and a little cherry. Now the question: Some of the...

Anyone ever try making wine out of Avocados? My sister has a huge Florida Avocado tree, and she gets so many avocados, she can't give them all away. They are starting to fall off the tree so she has a ton of them I love eating them in salads, making guacomoule (spelling), etc. But was...

I see a lot of cherry wines being made lately. I have about 6 Lbs. of Bing cherries in the freezer. Do these make a decent wine? If so, does anyone have a good recipe?

Is the standard 7.9 Gallon primary bucket large enough to do a 6 gallon batch of fruit wine? I'm planning on doinga 6 gallon batch of blueberry, but with 6 gallons of liquid plus the added volume from the crushed fruit in straining bag, I'm afraid it may be too much for the 7.9 Gallon and...

I know George stopped carrying beer supplies. I can only find the Baron's Kits online at Canadian locations. Does anyone know where to get these domestically so the shipping isn't so bad? Feel free to PM me. Thanks

Question: Does it matter when we stablaize with sorbate and k-meta so long as fermentation is complete? If you stabalize too early, will it affect the clarification process? Reason I'm asking...careless mistake. I was racking a number of one gallon batchesthe othernight (Strawberry...

I started a one-gallon batch of blueberry backin February. It still needs to be racked another time and stabalized, but I was forced to sample some last night. You see....I was transferring a batch of apple from primary to glass, and realized that I had no available airlocks! Then I saw this...

We bottled two kits this weekend. WV Cal Trinity Red and a Selection Premium Pinot Noir. Just want to share some pics of the finished product.

Anyone ever thought about or tried to make wine from these Aseptic Purees from Oregon Fruits? Maybe they aren't even available to consumers...maybe only industrial. Or maybe not suitable for making wine. I know some people here have made wines fromOregon's canned fruits. I was just surfing their...

I think I already know the answer to this, but just want to confirm: Is it ok if some extra time passes beween transfer to secondary and stabalization? I have a WV Cal. Trinity Red going and its been 18 days since transfer to secondary. Time has just not allowed me to stabalize and degas. And...

Alright, I have had this problem twice now, so I thought I would throw it out there to see how others handle it. Yesterday I was mixing up a batch of Blueberry (one-gallon). The recipe says to boil the water and dissolve the sugar in it. Then pour the Boiling water/sugar mixture over the...

I just picked up the Selection Premium Pinot Noir yesterday and was wondering if anyone has made this one. If so, how is it? I guess I should have asked that before purchasing it, but I figured it should be good. Thiswill be my 1st "higher end" kit, so I'm hoping it turns out good.

I've seen this discussion before on the forum relating to kits, but my question is with scratch wines. Is it best practice to always make a yeast starter when making scratch wines, or can you just sprinkle on top of must like the kits tell you to do? The reason I'm asking is, making a...

When using the SG formula to calculate alcohol content, I've been using the Beginning SG - Ending SG / 7.36 (SG's without the decimals). Example 1085 - 990 / 7.36 = 12.9% My question is with the Island Mist Kits, (or any "Back-Sweetened" wine)when you add the F-Pack it brings the SG...