Recent content by Mekpdue

Welcome to the forum. Along with the local home brew shops for supplies, there is a wine club in Solon: North Coast Wine Club which is a nice spot to go and learn some of the process or ask questions. Or, sit back and enjoy some Club made wines.

Hello Utopia. I've been here for a few years and keep learning something every week. Your impression is mostly correct. If you are making a dry red grape wine (<.998 Specific Gravity) you would not add sorbate...however, if you add any sweetener to the red wine to change the flavor profile like...

I agree with you Rylan that it would be strange, however, in this case Wine Conditioner (with Sorbate) was added prior to bottling due to an attempt to mask the acidic flavor of the wine, not during the aging process. I also added in Sulfite at bottling. I'm not sure what exactly happened, but...

Excellent thought, Jim. I hadn’t thought of this route. I like the process and no emptying and refilling. I think this would be a good action to take. There is a third option too, I’ve been informed. At my wine club we were bottling today (Reisling, Vermentino, and Chenin Blanc). Their...

I agree. There is no off-smell of the wine either. So I believe it still deserves a chance.

Sing it like Don Ho! Don’t know that tune? Search for “Tiny Bubbles’ by Don Ho. Jeesh I’m getting older! I’ve been battling a 2022 Chilean Cabernet Sauvignon 6 gal juice batch for 2 years and tonight just caught a ticking carbonation time bomb. Started a juice bucket on Apr 16, 2002. It was...

Our daughter’s college graduation is coming up next month so I bottled the Twisted Mist Cosmo and Blue Hawaiian summer wines in Graduation Themes. She’ll get some of these a couple of weeks prior to graduation so she can share with her friends if she wants to (she’s 4 miles away). The rest will...

For kits, my aging clock starts after secondary fermentation is complete. 7/16 on your dates. For reds the yeast have done their job, clearing agents are added from here we wait, with one more (min) racking at 8/30. For whites, after fermentation and secondary are done, again 2 weeks, you’ll add...

Hello all, while doodling away waiting for my summer wines to finish aging before bottling, I came across this movie on YouTube ("The World's Finest Winemakers") which follows a consultant winemaker as he makes wines for a few vineyards for California's 2013 vintage. The movie was released last...

Welcome into the WMT world! You'll find alot of information here, along with plenty of smiles along the way. There are a couple of good threads on blending in the library, just search for them in the search box or as stated above, start off with a 75/25 split between two varieties and adjust...

Mobilia. This farm is new to me. I looked them up and found their Facebook page. They look like an interesting site to visit sometime this year (when they open up). Interestingly, we visited Stable Winery in Andover, OH this past weekend and my wife loved their Catawba and I see Mobilia grows...

I've gotten some good Chilean juice from Luva (my Carmenere and Pinot are coming along nicely-1 yr in Carboy getting ready to bottle soon) and some 'thin' Chilean Cab Sav, but I believe that is the way the juice came in (I'd love to know the backstory on these juices). Barbera has been on my...

The rubber bungs are much better than those 'terrible' silicone ones. I'm now buying pre-drilled rubber stoppers when i need them exclusively. Wish I never bought those silicone ones. 8 outta 10 times I have to design something to hold them down for a few days. Zip Ties or thin wire seem to...

I’ve been doing business with John and Kathy for a few years and I’m sure they would entertain the thought. 800-695-9870.

I fly domestically (US) from Ohio to Florida and usually take a case down to my sons. I package it in reused wine cartons with as much padding as I can get. Up to this point I’ve reused specific wine shipment boxes that the wineries ship in. Never had an issue and only once was questioned about...