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I live in a beautiful tree lined neighbohood.... At least I used to. In the last five months my neighborhood has been hit by a tornado, (yes it hit my neighborhood and no I am not exaggerating). A hurricane, ( kind of fizzled out by the time it hit here) and now a foot of snow. We have been...

Hi All, I have been thinking about picking up an argon canister to sparge carboys, top off et cetera. The guy at my LWS suggested that a CO2 canister set up would work just as well provided I was willing to top off my carboys monthly. The cost is about 200.00 for an argon set up and...

Hello All, I am just in my wine room sampling a 14 month old Sangiovese that is bulk aging. It is very good and I plan on aging it a few more months. However the only thing missing is a clean finish. It kind of lingers on the palette a little too long. Am I being nitpicky? If not is...

Hello All, I posted in the Oak Tutorial but it doesn't seem to be getting any hits. So I thought I would repost here: I am about to oak for the first time. I have those disposbable cheesecloth socks from my LWS and the correct kind of oak for my wine. Here is my plan: I am going to pull...

Wade or anyone else in the MA & Conn area. Anyone doing the M&M Wine Comp? I have never entered one before but I am thinking of entering my Nero dAvola.... Might be a good experience. I am thinking that we can have a forum get together at the comp.

The guy at my LWS told me that I should sorbate all of my wines. Now I normally only sorbate if I backsweeten. I make sure my P-Meta levels are above 50 ppm at all times but no sorbate unless I add sugar. What do you do?

Hello All, I have a terrific Cabernet Sauvignon (6 gallons) that has bulk aged for a year now. I have developed some patience with my wine making. In the past I would have bottled and drank/given away some of it by now. However I also just started a Sirah that looks to be coming along...

Hello All, Haven't posted in a bit but I lurk daily. Just excited as I got two buckets ready to roll tonight!

Hi All, It took some serious experimenting this winter to get this right but I have made several batches of this over the winter. It has been a hit with everyone, including the owner of my local wine making supply store. Hard Lemonade 3 gallons • Mix Starter Solution o ¼ can of...

I started another batch of Hard Lemonade today. Before I post the recipe ( my first real contribution to the site) I want to make sure I have it down properly. Plus as I mentioned previously this is gonna fly out of my cellar in the coming (warm) months. I will post the recipe in a week or...

My thanks to all who helped me out with my hard lemonade project. It came out great! I bottled it last week and cracked a bottle the other night. I will go through my notes and post the recipe. It took some trial and error but I think I have it down perfect right now. I am going to...

Anyone hear from our friend in New Zealand?? Big natural disaster stuff going on out that way... With Sid gone we can't afford anymore losses...

Hello All, I have made 1 kit and about 6 or 7 buckets of wine in my two year experience as a winemaker. I just started my first "country" wine experiment. Well sort of... I am making hard lemonade. As such this is my first experience with sorbate. I understand what sorbate does. I...

Nice Christmas Eve here... just opened a bottle of Nero d'Avola for my bride and I... kids in bed... presents under the tree and no relatives until 1:00 tomorrow!

With an assist from Tom I just started a batch of hard lemonade. Well I started the starter at least. Starter 1/4 can of Minute Maid Frozen Concentrate tsp of DAP tsp of Nutrient sugar to 1.054 SG (about 7.5 pot. alc) 1 liter of water Premier Cuvee yeast Going to let the...

I just bottled 6 gallons of Pinot Grigio as a xmas present for my father in law. When I racked it was crystal clear and now I am getting some wine diamonds in the bottle. Not a big deal to me or him for that matter. However I have another 6 gallons going for his birthday in the spring. I...

Hello All, I am looking for a wine club in Western MA. Not sure that one exists as I have searched around but I thought it would be worth asking if anyone knew or heard about something.

I read a thread on here about cold stabilizing a few weeks ago. I have a great spot to do it in and was thinking about it for my pinot grigio. I am trying to do some research on if it makes the wine taste better or not. So in your opinion/ experience does cold stabilizing help round out a...

I just started building some wine racks based loosely on the ones in this months issue of WineMaker Mag. It went very quickly and I didn't even set up the jig! I thought I would give it a try to see if I liked the look of it before investing time and money (and shop space) before setting up a...

Hi All, Just added MLF cultures to my Sangiovese. I did an Acid test and it reads at .70 which is a tad high but not to bad. I know MLF will soften the acid but does that mean reduce it or just blend it with the flavors in the wine reducing its ability to stand out? Also why I'm at it...