Recent content by joeybudd

I figured this would be the case and secondary fermentation would take longer. thanks for the reply.

I do not have an actual grape crusher (on the list for next year), but I use an apple crusher to crush my grapes. I have noticed there are a lot of berries which were not crushed in the initial 'crush'. Should this be a big concern or will the skins naturally break during the fermentation...

I have been using Sunfresh for several years now and Jay has always been good to me. I have friends that use CFP and are happy, but I agree that SF is a few dollars cheaper.

Thanks! I looked at their website but did not see any info on prices... What if you remember was the average price? I am paying about 41 per lug and 60 per bucket in Pittsburgh.

Have you tried Jay at Sunfresh? He is cheaper than Consumer on most. I only paid $41 for cab grapes form Jay.

I live in Louisville KY and have not found any produce places or winemaking stores who sell fresh grapes from CA. I was wondering if there are any members in the Cincinnati, Indianapolis, Nashville, or St. Lewis areas where they are able to buy grapes? I currently go to Pittsburgh each year (6...

Nothing but Frank Sinatra!

Any suggestions on blending ratio with these? Or, just find a mix of my own? JB

Interesting---- but what would I do with 6 gal of it LOL

All, I have 6gal of Chardonnay that ended up 'hot' (High ABV) because I didn't believe it was already finished so I added more sugar...) I have learned my lesson.... BUT I don't want to throw it away... I was thinking I would blend it with a lower ABV wine but not sure which one would be a...

Well, 3 weeks later and SG is down to 1.010 in primary so I racked the secondary. I will let this sit 28 days or so then see where we are at. Still smells and tastes fine. There is hope yet, just a S.....L....O...W batch.

Where did you order everything from? Wouldn't mind doing some mid-year wine. JB

Thanks Rocky--- It tastes good still, just "hot" as you said.... It's still bubbling away, so I'm letting it go for another week before moving it to a secondary carboy...It is just slow which I am assuming due to the higher alcohol content. I had originally planned to add some dried apricots to...

Basically what happened is I got a juice pail that was already almost fermented out. I didn't pay attention and went ahead and added more sugar to the mix as I wasn't thinking and was just looking at starting SG......So this batch will not ferment dry (hopefully when all is said and done it will...

I will end up with 6gal of Chardonnay that did not turn out just right (my error...long story) but don't want to dump it. What would be a good wine to blend it with? I'm thinking after I bulk age it I will put it in 6gal jugs and blend 1 gal at a time. I plan on having a peach/chardonnay, but...