Recent content by Dazed

gotcha thanks...on both aspects the sugar and the spammer

HUH??? did i miss something?

intersting way to do it Julie thanks..and do you stick with regular table sugar?

and then the next question would be...do you make a simple syrup of the said sugar first before adding or just add the dry sugar?

So...if adding sugar to an IM kit to boost ABV would one use: plain old table sugar, powdered, cane, something else? I've read so many different views everywhere on the net just wondering what you all would do, or if you're from the south, yall would do?

Wondering on how to double a kit. Assume using ~15 gal. primary, but can you then split into two secondary carboys? Thanks

Here is where we do our thing...a before and after shot

If we could go back in time would have started with the higher quality kits. They do make them close to idiot proof (good for me) and the difference between them is night and day so well worth the extra money. As far as aging, have found the white kits don't need nearly the aging time the reds...

Rocky..I have the Nero in primary now, looking forward to that one for sure. So far leaning toward the NZ Pinot, agree with Robie NZ is know for some good Pinot.

Looking at the Pinot Noirs from Selection International and wondering people's opinions of these two. Made the Sonoma Valley and I know that one very good.

Good to know Wade, we'll have to give it another try and see. would have assumed it needed to mellow a bit

Got ours bottled a month ago, was nice then really looking forward to it after aging a bit.

Thanks...yeah we designed and built that a couple years ago, broke ground 6/1/08 moved in 12/15/08

Jen & I when we're not making or dring wine

Thanks all!