Recent content by Michael G

It appears to me that the yeast is the same for all of the WE Kits. I'll research the different type yeasts for different type wines. I try to make non sweet/dry, red wines bc that's what the Mrs. desires.

Thanks Old Corker. I like the simplicity and results of the WE Kits but you're right, I'm wanting to add to my wine knowledge. What is extended maceration and what are the benefits? Thanks for replying to my post.

We're processing #16 and 17 musts. All 17 are Wine Expert kits. My process is pretty efficient. I have the instructions nailed. The wine appears to be just as good or better than the $15 a bottle store bought wines. We have our own custom label. We make a must a month and invite our friends over...

I appreciate all the replies on the bourbon flavor search. I'm not interested in purchasing barrels to age the wine. My experience is somewhat limited. I'll be processing #10 must in the last year. The wife likes the Robert Mondavi bourbon flavored wine (so do I) and I thought I would try to...

Thanks for all the ideas. I decided to try the 8 ounces of bourbon suggested by Steve W. On a side note, my wife's family lives in Bowling Green. There is a swanky (yes, even in Bowling Green :) ) steakhouse in the downtown area. We chatted up the staff and he stated they cook their steaks over...

I had a conversation with Wine Expert about a month ago regarding soaking the oak chips in bourbon to try and replicate the bourbon barrel flavored wine. I tried on a must 4 months ago and I don't think I created the taste. I soaked the oak chips for a day and left the chips soak in the must for...