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I've just pressed some Catawba grapes from the backyard...a whopping 1.5 gallons...but hey, I couldn't let them go to waste. These were hand-pressed and hit with a dose of yeast nutrient and I put a spin on it: used Lalvin Bourgovin RC 212. I realize it's good for light reds but I just thought...

One of our own... http://www.youtube.com/watch?v=Q6IwDIAbHg8 God bless America. Edited by: JohnA

I have an itch to make some wine from the Catawba grapes I have growing out back. It is an arbor growing vineyard, mind you. And the quantity is light. In Homer Hardwick's book on home wine making (circa 1954), he calls the Catawba a superior grape. Fast forward to 2008, Catawba isn't much cared...

Just got done racking my ALLJUICE cab, but now that the job is complete, I'm not so sure why I did this. Why not stir it well, add the oak, stir it well some more, and then air lock it? Why not save the clean carboy for the next racking at which time lees are left behind? Fool me once, shame...

Got my MM ALLJUICE Cabernet under way last night. SG was 1.095 12 hours later, some action is developing. Smells great already. That's Welch's Concord on American oak chips in secondary. Do they look a little intimidated? Edited by: JohnA

I have a book Winemaking at Home by Homer Hardwick, copyright 1954, where I first learned of a Form 1541 needed to be filed if you make more than 200 gallons of wine a year in your home. Although back then, you were required to file regardless of amount. What's the most anyone here...

My first attempt at a wine kit is under way with World Vineyard Australian Shiraz. Previous two attempts at wine with grapes were a failure other than I learned a few things. Like,who can wait till fall? Wish me luck. Yeah, I know I'm getting ahead of myself. Edited by: JohnA