Recent content by MDWines

Yup, I'm planning an all juice wine after this kit. I am going up in price as I gain experience. I'm not much of a white wine drinker. I will settle for a chard. Do you have a kit that you would recommend?

Well I just transfered my second kit today "Old Vine Cab". Everything is going well and by the book. I just learned the value of having one kit under your belt. When you need to top off your next batch you can use wine from your first batch. I needed (2) bottles to top off and I could help...

Absolutely positive. I had to add 3 bags of wood chips. The carboy full below the neck. I didn't even get all the sediment in the carboy. I have about a 1/2 of a wine bottle extra. I don't have an extra airlock.

I just finished racking my second kit. I made sure that I had filled the primary bucket to the appropriate level during stage 1 of fermentation. I siphoned off about a 1/2 bottle of wine before transferring. Good thing because my carboy is full. Should I save the siphoned wine for topping off...

Just a concentrate. I figured if I totally screwed up the batch I was only out $70 bucks. My next batch will be all juice and looking for a bolder red. I'veread a lot about the quality of the Meglioli kits. My wife and I drink a lot of cabs andred zins. This is a little light but may be chilled...

Well I double checked and the stickers say zinfandel. According to their website it says A bright Ruby Red with purple highlight, a delicate nose with ripe raspberry tones. A perfect balance is struck in the mouth, well structured.<O:P> I bought this from the fine wine store.</O:P>

I made the Vinifera Red Zin kit. As might expected it taste a little tart, light bodied, andI get a hint of cherries. No strong sulfite taste but very young. Instructions say to let sit for a minimum of 6 months.

All, Super Bowl Sunday and we bottled our first batch; 31 bottles and a smidge. Wine came out very clear. A little bit light in body and color for a red zin but it is our first production. Thanks for all your help.....now on to our next batch! MDWines

Well I got a jug of Carlos and it took every bit of it to top off. I'm getting to wonder if I was short on the water. I lost a lot when transferring. Lot of sludge in the bottom. Thanks for the tips.

I knew I should have saved my marbles from when I was a kid. I'll try and make the trek tomorrow. We don't often get snow in the south but we have both snow and ice today.

I just transfered my wine today, carboy to carboy to clear the wine. The instruction say to top off within 2" from the top. It recommends not to use water and I only have expensive wine in my cellar. Can I use grape juice? In case you might say Hey just go to the store and get a bottle. I...

I thought my comment might insite some passion. Don't get me wrong it may have all the makings of a great wine state but go to the wineries and talk with the locals. You can also talk to any wine producing state (ie CA) and they will tell you that they can't ship into AR. Or the shipping cost is...

By the way I tried the waxy floss....works like a charm, thanks.

uavwmn, Nope I'm from a state that is wine adverse. Arkansas!

Thanks again for the tips of wisdom. I put a heating pad on it and got the temp up to 70...looks like I might need to go higher. I've been stirring the wine daily per instruction so that horse is out of the barn. Hopefully I haven't killed the finish. I'm on day 4 of a 6 day racking. I know more...