Wow. Thanks. I think that's it but the credit card issue might keep me from buying there. Do you have any other suggested places? I'm originally from near Erie and I'm not too fond of the wines from up around there. I know there are a few around Erie that sell juice.
Thanks. No, that's not it. I'm actually originally from the Erie area and I would remember that one. The place I'm thinking of was either either in Wisconsin, Michigan or Minnesota - maybe Ohio.
Years ago I had a link to a supplier in the upper midwest (I think) and I've lost it. They sold almost any kind of berry juice and would sell it in gallons, half gallons, quarts and pints. Gallons of juice were sold as a set-up with the few other things you need to make wine from the juice...
Thanks for the idea. I'll check it out. I added some medium roast wood chips for about 10 days to add tannin and the tannin levels seem about right to me. The oak infusion dramatically improved my "product". It still tastes/feels like diluted wine to me though. It lacks something. I'll...
I have 6 gallons of the chilean merlot kit that has been bulk aging for about 16 months. The wine is a little light for my taste. Does anyone know of a tweak that will give me a bigger taste?
Someone suggested blending one bottle of black current wine cordial but I cant find that anywhere...
Yes, I followed the instructions closely. I added a little too much water but not much (maybe 600 ml). Next time I'll measure instead of pouring to the line on the primary fermenter. I always topped up with wine so dilution due to topping up is not an issue. Yesterday I took a sample to the...
I agree that I'll have test the so2 levels. I went to my local supply store and he said he doesn't stock the kits. I've looked online for them and they are a little pricey. but they aren't that expensive and i'd rather get it right that waste the whole batch. I think I'm ok for the time...
I'm not really concerned at all about the legs. I mention that because I was just surprised that they aren't really there.
I may be using the wrong term to describe what I called lack of body. What I really mean is that at 5 months it is watery and without a lot of taste. You could...
Thanks, I've been considering doing both of those suggestions. I actually have been looking at tannins and looked specifically for something labeled finishing tannin and so far have found nothing. My plan for the tannin was to add it maybe a few weeks or maybe a month before bottling. I'm...
Thanks. I would describe what I've got at 5 months as watery. I guess time will tell. In the meantime I need to get the so2 levels right so I can make the long haul of bulk aging
I couldn't resist sampling the merlot mentioned above (WE international selection series) which has been aging now in glass for 5 months. I decided to try a sample due to concerns about inadequate sulfites. It has a distinct odor of sulfites but it is very subdued, detectable but barely. I'll...
Thanks DoctorCad. What you mentioned is what I am a little worried about. The odor was pretty overwhelming (and bad) for what, according to the kit instructions, was months past "ready to enjoy".
I believe the smell was a result of the cork and the poor advice from the guy (owner) at the...
No comments yet on my first question. I really want to learn about what may have caused the odd odor. Also, I would appreciate additional opinions about about my second question. Please help me out. This is my first kit and I bought a relatively expensive one. I don't want my product to...