Recent content by harleydavidone

Dani I am in Elkhart often, thats where we get our wine supplies!!! I live in Granger & have a small farm in Buchanan that I rent the house out & grow Blueberrys which now is for our wine!!!LOL Ok the short story is... We headed down to western Kent. & Tenn. to the "land between the lakes"...

Thanks everyone! Allie, I have a '10 Street Glide, Red Hot Sunglow, that pic was taken on our 3rd annual summer trip this year, we did 11 states in 11 days, and just under 3600 miles! My girl has a '03 Heritage and is right there with me!!!

I have been lurking for quite some time, my Girl has been making kits with her mom for a few years and now that I am aboard we have expanded into fruits. Being I cannot ever leave well enough alone I needed to find out everything there is to know, and thats how I ended up here!! It does drive...

JD, Does the wine have the pepperish finish to it???? That is one of the reasons I wanted to try it!!! cpfan, it really is hard to tell what should be in the box as the WE instructions are made for different combinations.

I think the next step is to wait for the SG to get stable, then stabilize & fining. And if it comes with Süsse-Reserve to add that.....I did not even look yet to see if it has that option or not????

I just bought a Lodi Ranch 11 Cab Sauv - Estate Series and was wondering if anyone has made this and/or has any "out of the box" advice on it??? All of the kits we have made in the past were exactly to the directions, and this being the most $$ we have spent on a kit I wanted to get the best...

The other 1/2 of my team has only about 2 of the 3 "P"s mentioned a lot here and I learned a long time ago that if "mama's not happy nobodys happy", so we racked, added sorbate (2 1/2tsp) & 2 crushed campdens, & ended up using 1/2 cup grape juice concentrate & 1/2 cup sugar. It got the SG to...

I guess that was one of my questions also, what is the difference to the wine of bulk aging as opposed to aging in the bottle????? In my (unknowing mind) it seems that if it is done fermenting and cleared it would be the same???? But I really do not want to screw it up after getting this...

We have made a few kit wines but this is our first attempt at a fruit from scratch. Here is what we have done so far for a 5gal batch. 20lbs frozen tart cherrys 6lbs sugar 15oz raisins 5 campden tabs 1 tbs Petic enzyme 1 tbs Yeast Energizer 5 tsp acid blend unthawed & mashed cherrys, &...