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Time and patience. I recently did an Amarone with rasins. The first few tastings it was pretty awful. But-I tried it again yesterday after bulk aging for 3 months and it's great! I plan to bottle tomorrow or Sunday.

Swillologist, I don't get on here to often and just read this thread. From one fellow central Iowegian to another, from one fellow cancer survivor to another-I wish you the very best. You and yours will be in our prayers. You can do it! Mike

Thanks for the replys!

I have 2 oak spirals that have been used while I've bulk aged a couple red wines. I'm ready to take the oak out and bottle. Can I sanitize the oak and reuse it for a future wine? Or should I toss it and just buy a new spiral? Thanks!

The barolo that I made is going to be pretty tough to beat for a big red wine. I just started an amarone with raisins so it will be interesting to compare the two if I can make the barolo last that long.

I started my Amarone with raisins yesterday and added the raisins today. It started me down a paththat's usually dangerous for me-I started thinking "What if..." I see the Amarone with raisins is popular, but has anyone toyed with adding raisins to any of the other kits? A merlot perhaps...

I let a wine kit sit on a shelf in my basement for a year before I had time to start it. I've not tasted it yet, but everything went fine during fermentation. It's bulk aging now.

I'll get a kit from George after I'm done with the Amarone.

Sounds like this time it's the Amarone. I still have my eye on the Nero d'Avola though!

I'm ready to choose my next wine and would like some suggestions. I want a big red, something unusual. I have it narrowed down to the following: Italian Amarone Italian Montepulciano Luna Rosa Nero d’Avola Have you made one or more of the above? How'd you like it? Any other...

With the housing slump I now have some real free time so I'll be placing another order soon. I only have one problem-which one to try next!

I've been busy the last year or so and haven't had the chance to participate here as much as I'd like. Between my day job as a business analystand flipping houses I've been going non-stop for over a year. <?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I started a...

Wade, I've been swamped and haven't had a chance to poke my head in the electronic door here and chat until today. My first question to myself was "I wonder how Wade has done on his wine room project". Great work and progress. The pictures really bring it to life for the rest of us.

The display shows either CO or "GAS". It was barking about"GAS". The number was 285 if I remember correctly. Like I say I can't think of any other reason why it went off other than I was working extensively with the wine both times (and that's the only time it has gone off). I won't...

A few weeks ago I worked on my wine-degassed, stirred, etc. While working with it my gas detector went off (a NightHawk CO2/Gas Detector). I have it just outside the basementroom in which I do my wine. I assumed it was a fluke-I changed the battery, reset the unit and it hasn't gone off since...

She Who Must Be Obeyed. Otherwise known as "The Warden" around my house!

Thanks for the help! I'll make sure to be more diligent about checking the SG next time-I tend to take directions a bit to literally sometimes. I guess I was just used to the step-by-step directions that are included with the kits I've purchased from George so far-they're pretty much idiot...

He wasn't the local town butcher was he?Edited by: MikeC

The air temp has been a steady 68 degrees. It has been fairly warm here and I've been running the AC. It's in the basement laundry room. The temperature of the must has been between 68 and 74-which is about what all of my wine in carboys is at.

Wow. I'd keep that emi-pen at my side. That's serious business.