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Hi All, I'm trying to pick a quality shiraz kit and am wondering if anyone could compare and contrast a few of the kits. 1. WE Selection International Australian Shiraz 2. RJS Cellar Classic Grande Shiraz 3. RJS Cellar Classic Shiraz 4. CC Sterling California Reserve Syrah The WE...

I'd like to hear the results of those who made wine from juice from Chile this spring. I have a syrah aging and had a taste of it last night. I know it is early and has a decent taste already, but I am a bit concerned about the body. It seems very thin. I did add raisins in the primary. Is...

Hi, I might be too late to put an order in for this, but looking at ordering some Regina juice (thru Premier for those yinzers). I'm thinking about doing a Sauvignon Blanc, as I want to do a crisp white, or possibly a Pinot Grigio. Does anyone have any experience with this juice to recommend...

Did any of you have the realization that your significant other is going to want to kill you for starting this "hobcession"? I only started winemaking at Xmas. Last night, laying in bed, I realized that I am going to run out of space incredibly quickly and my wife is going to kill me for...

The wife and I are thinking of heading up to Erie for a little getaway without the 4 year old. Thinking of staying in a B&B somewhere up there and doing some winery tastings. Has anyone done this? Might stay in North East, PA or Westline, NY. Does anyone have any recommendations on the place...

Hi all, I decided to try to make pomegranate wine. This is the recipe that I am following (2 gal batch): 2 gal 100% pomegranate juice 1 lb raisins 2 lbs corn sugar 2 tsp acid blend 1 tsp pectic enzyme 1 tsp energizer 1 campden tablet The directions recommended getting the starting...

Thought I would post my labels for by WE World Vineyard Washington Riesling. Haven't decided which is going to be my final choice, but I am down to 2 designs. I think I better explain the name as well, so here is my proposed back label:

I have been bulk aging my World Vineyard Washington Riesling in the carboy for around 40 days. I am planning on bottling in the next week or so. Per suggestions on this board, I went out and bought a titret kit. The SO2 level is at 30mg/L. It's great that I can figure out my sulfite level...

I am currently bulk aging a WE World Vineyard Washington Riesling. I snuck a taste of it and liked it, gave some to the boss and she was surprised how dry it was – sg after fermentation was .994, after adding f-pack, I believe it is back up to 1.000. I am considering trying to backsweeten...

The info on this site and the willingness of everyone to help is very refreshing. I have a few questions regarding my World Vineyard Washington Riesling that is in process. I am into the clearing stages and it seems to be clearing nicely. I learn much better by doing than reading, so I keep...

I would like to understand oxidation a bit better. This weekend, I was in the degassing phase of my WE World Vineyard Riesling. The wine whip fell out of my drill and into the carboy. This being my first kit, sent me into a panic. Uncertain of how I could fish the thing out of there, I ended...

Just racked my first kit from primary to secondary last night. It took 11 days to get sg below 1.010. I had issues with temps being too cold. I do not have a brew belt yet. I just have a small space heater warming my room. My issue with it is that it really doesn't keep my temps very...

Sorry to bug everyone, but I am just a bit nervous about my first wine making attempt. I am using a World Vineyard Washington Riesling - 6 gal. Yeast that came with the kit was Lavlin EC-1118. I started the kit on Saturday night. I have it covered with the lid on lightly. Starting sg of...

I am a virgin, getting wine making equipment for Xmas. I was poking around stock at a local store (as well as reading a lot on this site) and would like any suggestions on what kit to start with. I have decided to start with a Riesling. Here is a list of the store's stock. I believe these...