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Well, in Louisville today we have snow. (About 6 inches on top of 2 inches from the weekend.) (See pictures below.) What to do, what to do? I know, I'll make wine!! How about a RJS Dashwood New Zealand Pinot Noir? Great! I was excited! So excited that I didn't put the bentonite into the mixture...

A friend of mine sent me this. Amazing. uavwmn, I thoght you might like this. http://www.youtube.com/watch?v=fbITzCI2AU0

Here is a site to track Santa's progress: http://www.noradsanta.org/en/index.html

A friend of mine sent me this. It made me think of my friends on this forum who operate in the frozen north. You all stay warm out there. http://www.youtube.com/watch?v=x768VAsOQSw

I got tired of getting purple hands and more importantly I got concerned that I wasn't squeezing enough of the goodness out of wine skin packs and raisins that I had been fermenting. I came upon this outfit while looking about on the internet. It is actually an herb press. I had to drill the...

Here are some pictures of my wine storage area and my current working projects: This is my storage area. These are my works in progress: These guys are from left to right: Mosti Mondiale Sauvignon Blanc, RJS Orange Chocolate Port, Spiced Hard Cider, and Red Mountain Cabernet Sauvignon...

Today I started the Sauvignon Blanc 6 week kit. It was an easy, straight forward start. The only difference from most starts was that there were two packages of yeast. Does anyone know why?

Today I pitched the yeast on a hard cider. It ia a recipe that was originally posted by tepe. When I put it all together, the starting SG was 1.084. Two questions: What makes this a cider and not a wine? Does that SG look correct? Here is the recipe: Hard</span> Cider</span> 5 gallon apple...

Started a Reserva Mondiale Pinot Grigothis morning. A straight forward MM start. One interesting note: the SG at 69 degrees was 1.096 at exactly 23 liters volume. Man, the winery (and house)is smelling so good these days.

I was thinking about a couple of comments I had read lately regarding the use of Sorbate prior to bottling and any taste that may accrue from its use. I searched for awhile and found the following. I don't know if anyone else has been thinking about this but I thought I would bring it to the top...

I started this wine today. SG was 1.094 @ 70 degrees. Looks good. This one has Hungarian Oak Shavings for primary fermentation and Hungarian Oak Cubes for aging. Instructions call for yeast nutrient before secondary fermentation, however the kit did not contain any nutrient. I have some in my...

I I started this wine today at about 3:00. Fermentation is already evident 6:30. SG was 1.092 @ 70 degrees.

The Fed Ex truck arrived in my driveway this morning (4/15/2009). The delivery man staggered up the steps and with a smile announced, "Its heavy man, watch out." I thanked him, took posession, then staggered downto the winery with my prize. I opened the package, scooped out the peanuts , and...

I recently (2/16) started a Vinefera Noble Cabernet Sauvignon and a VF Zinfandel. I followed the kit directions. The initial S.G. for the Cab was 1.082. The initial S.G. for the Zin was 1.084. This seems low to me. My hydrometer is properly calibrated and the initial temp. for both was 74*. Are...

OK! Time to get caught up. I started a Vinefera Noble Barolo on 1/14. It was 12 liters and will make 6 gallons. The initial SG was 1.090 and the must was inky purple. I racked the Barolo on 1/18with SG at 1.040. No unusal happenings. All went well. Lots of activity in that new carboy home...

What is a good wine recipe for frozen elderberries? Use them by themselves or mix with other fruit? Is it something I even want to try? Thanks for your responses.

Started a new 12 liter kit. A chardonnay. Same instuctions as for otherMosti kits. The initial fermentation started within 12 hours. Temp in winery 72 degrees. Initial SG 1.090. Pictures to follow.

So, I've got this apple juice recipe and it calls for a teaspoon of "anti-oxidant." It also calls for a Camden Tablet. Aren't they the same? Are they wanting me to add a teaspoon of Kmet as well?

My Orange Chocalate Port arrived today. I am planning it (some of it) for gifts next Christmas. Before I begin, are there any suggestions that those of you who have made it before have for me. The directions are different for this kit versus my first two (MMs). The biggest difference is...

I started a new kit yesterday, a Vinfera NobleSauvignon Blanc. The set up went very smooth. The instructions are clear and easy to follow. Getting the concentrate out of the bag went much better due to the addition of a new tool. (See below.) I am looking forward to this one as my first kit...