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I agree, I will learn something out of this yet... What a great site!

I'm in Chelmsford Ma, I enjoy Dave's comedy but like you say, not related as far as I know. I'm second gen. American. My grandfather did not have any siblings but my great grand parents did... We may be distant, regardless, a fellow wine lover/maker is always welcome! My wife and I will...

Al, As a fellow Italian I can see the forest through all the trees now thanks to your thoughts! I live 20 minutes from your vinyard and plan to visit in the very near future hopefully you won't be sold out of every thing.... "Ho capito, quando ero un bambino mi ricordo che i vecchi...

Al, Thanks for the response, my thoughts are the same, the whiskey reminants would add some flavor. However, what about sanitation? Have you had any experience with whiskey barrels? Rick

I'm looking for some input on using, used whiskey barrels for wine making. Oak barrels being so cost prohibitive, used WB seem like a affordable option. Thanks!

Dreaded Rotten Egg Smell Ok, I managed to get fermentation started again but a few days later I took a wiff and the juice had a rotten egg smell. I quickly did a couple spread out rackings and on the last added 1/4 teaspoon of potassium metabisulfite, SG at .998. It has been about a week and I...

The basement is about 64 degf. I can not remember the starting SG. I have it written at home... I agree that the 1.00 reading is close and the sample was clear as a bell, tasted good but a bit fizzy. I'm reading correctly at the botom of the meniscus. I thought about warming the juice but don't...

I have a Mosti Shiraz in a 6 gallon carboy, 1st racking, the instructions call for a second racking approx 1 week after the first rack, when the SG is between .992 to .999., I checked the SG last night it was at 1.000, it was the same 5 days ago. I moved the juice to the basement at the first...

Smurfe Yes 1 racking thus far.... I like you thoughts.... Thank You!!!!

I have a 6 gal. Pino Grigio with a SG of 1.005 which I just measured. My question is, should I rack it off the lee's or let it continue fermenting? I'm concerned about too much oxidation.... Little History, Primary fermentation in plastic bucket, 1st racking at SG of 1.03 per instructions...

Thanks to all who helped. Thank You all, I've racked the juice tonight for the second time, (following insturctions), sg was .999, taste was good..... will keep you posted....

Regardless of where your making it ;), or how much you drink, the point is simply this... Nobody likes a quitter!:b

After reading this string I no longer feel alone! A couple of glasses of wine a day can't be bad for you especially if you've made it in your basement... One quote alway's comes to mind when talking about how much we drink. "Nobody likes a quitter!"

Will do!! Thanks again!!!

Thank You Tom, is it ok that the juice has been at room temp for about 3 days???

This past weekend i bought two six gal. plastic buckets of "Santa Clara Premium California Grape Juice" one PG white the other ruby cab. I asked the person I bought the juice from for yeast and he said the juice did not need yeast added and to "just let it cook" and that the juice would be wine...