Recent content by Clammypollack

I have read that it’s best to ferment them separately and then blend them when racking much later on. It’s what I do and it seems to work well. I would love to see what other more experienced wine makers are doing so I will keep an eye on this thread.

My two favorite blends are reds. The first is 40% Barbera, 40% red Zinfandel and 20% Alicante. I learned this from the elderly Italian man who sold me my first wine making equipment. It’s a really pleasant blend. It’s light bodied, fruity and as some people say, just a friendly wine to drink...

Good thinking. Thank you.

Hi, I live in East Islip and have a crusher and am considering going to the crusher destemmer. What town are you in? Are you available tomorrow (Monday, Aug 25) for me to see it. Are you at all flexible on the price. Thanks, Mike Will send you a message