Recent content by Dr Rich

After having encouraging success with a Mosti Mondiale Pinot last year, I obtained a Cab from Winexpert. It had sawdust for the oak flavoring which made me really skeptical when I put it in the primary fermentation bucket. My skepticism was justified - cloudy wine. What it my siphoning...

I'm in the midst of my second batch of wine ever. First time I used a Mosti Mondiale for Pinot Noir and it came out great. I'm trying Winexpert Cab Sauv this time, and there is quite a difference in the instructions. In particular, the MM kit said to degas 4 times in 24 hours before topping off...

I think things are going well. I'm about 5 weeks into the first batch. Tasted it yesterday and thought it smelled yeasty still. Decided to re-rack today, SG 0.990. Will let sit and check the S.G. every couple days as suggested at this local winemaking store I've found. Prepping the bottles for...

Just found out from a beer-brewing patient about a wine-making/brewing shop in South Central PA, town of Lemoyne just across the river from Harrisburg called Scotzin Bros. Open only Wed and Sat 10-5. I hope to check it out today. http://www.scotzinbros.com

Thanks everyone. Great start. Any more ideas out there?

Before and since our trip to Italy last summer my wife and I have spent hours reading books about Italy, and most recently about Italian wine. If you're interested, I suggest 2 by Ferenc Mate, The Hills of Tuscany, and, A Vineyard in Tuscany. I'd like to hear suggestions from others for books...

My wife, 3 sons and I spent 12 amazing days in Italy last summer. Unbelievably beautiful, the ancient and the modern juxtaposed, art everywhere, great food and wine always. That's what really got me motivated to start making my own. I just want to have it around all the time now. Ciao'!

OK, so I'm going to leave it unplugged at this point (day 3) since PA is NOT MN for sure. How often do people generally check the temp?

Can I expect the solution to heat up naturally. This AM's reading: 80! I unplugged it for today. Will try moving it up for late today, or should I just leave it on and forget it?

Brew belt turns out to get a little too hot. After attaching to the fermenter on the first day I noticed later that it read 78 degrees. I'm hoping that didn't matter. I was really hoping to not have to pay attention to that aspect very closely, but now I'm feeling pressed to check the temp...

Got the brew belt. A perfect 73 deg when I tested it with plain water. So, today I took the plunge and mixed up my first batch of what I hope to be many. Concerned that the sulfite solution did not smell very strong. Should I be concerned? I'm anxious to watch the process daily. Will I mess...

I have everything I need (I think). I'm taking my time (in between the doctoring, raising a family, etc., just minor things!) to make sure I can follow through once I start. Hadn't thought much about storage. Hmmm. What's the best temp for that? I'm 1.5 hrs from Philly, but it's a good reason to...

Re: DrtDoctor's question about shops in Harrisburg, I don't know of one. I ordered everything I have so far, including the juice,from Fine Vine Wines. I've only known one other person in the Hbg area who made wine and that was a few years ago. I believe he told me he ordered his stuff from...

I chose a Pinot Noir kit, mostly because I really like Pinot Noir and it seemed like a pretty decent price. I hope I haven't chosen the trickiest type. Question: the tutuorial sent from Fine Vine Wines lists the temp for fermentation should be 65-75 degrees F. The kit says 70- 76 degrees F. I'm...

I'm new to this hobby also. I'm in the Harrisburg area. Curious to know if anyone knows of local group of enthusiasts. I'm getting prepared to start my first batch of what I hope will be many.