Recent content by dnaman

I hope this technology plays out. Great wine in less time. http://www.timesonline.co.uk/article/0,,3-1819067,00.html

I plan to remove the sediment as well. Read Pambianchi's article in the June-July 04 issue of Winemaker mag in regards to using dialysis tubing. Sounds like a very easy method. Hope to start the wine in a couple of weeks and then start to sample in a year or so.

Anyone make the Millennium Sparkling Wine? Going to make it for graduation next May. Yes, not much time to age, but gonna go with it anyways. Gonna double the batch and go for 30 bottles. Thanks in advance for any help.

The majority of the grapes were at the bottom of the primary. So, when racking to the secondary, siphon from the top of the primary and slowly lower the tip of the siphon to the bottom of the bucket. I did end up just pouring the remainder of the spent yeast, oak and grapes into the funnel to filter

Hey Bert I am interested in that Australian Riverland Reserve. Keep us updated on the progress. What's it like so far? What type of wine does it resemble?

Anyone ever try this one? Any recipes available. No shortage of these things in my neck of the woods.

If I knew how, I would really like to make the peach apricot chardonnay as a sparkling wine. Now that would be a great patio, poolside, 100 degree summertime wine.

Out here in west Texas, 100 degrees in the shade is normal in the summer. Makes life on the tennis court miserable. But I can easily lose 5lbs of water weight after a 1 hour match.

I'll have to second that. I have had a few leakers with other cork brands. With the finevinewine agglomerates, no leakers. They work great.

Cactus juice. Sounds like a great wine. Time to start experimenting.

With the Island Mist kits, they tend to be quite sweet, especially with the lower alcohol %. That is one of the main reasons that I kicked up the ABV to around 10% before starting fermentation. I think it helps to balance the sweetness. Even so, next time I will probably only add about half of...

<UL> <LI>6 gallons Rosso Fortissimo</LI> <LI>6 gallons Stag's Leap merlot</LI> <LI>6 gallons Piesporter</LI> <LI>6 gallons Luna Bianca</LI> <LI>6 gallons NZ sauv blanc</LI> <LI>6 gallons Crushendo syrah</LI>[/list] All from kits. Access to grapes and fruit in west Texas is very limited...

So far, I have really enjoyed my Stag's Leap Merlot. Currently bulk aging for about 3 months with American medium toast. Gonna be a great wine in about a year... if it lasts that long. Main reason it is still in the carboy. Opened a bottle of peach-apricot chardonnay last night with some...

I have the Crushendo Syrah in 'secondary'. The color is amazing and the smell is fantastic. It was a bit tricky getting all the juice into the carboy from the primary. Ended up with a makeshift funnel with a screen to gently press some juice from the skins. Probably as close to making wine from...

Howdy, I have been at it for almost 1 year. Currently working as lab manager at a biotech manufacturing plant while attending nursing school full time. Living in 1 bedroom apt, so not much room for the 6 carboys, 2 primaries, and about 50 finished bottles. Making a Piesporter for a couple of...