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I just bought a 6 gallon Better Bottle and have another 6 or 6.5 gallon glass floating around here somewhere or I'd probably take advantage of that.

I see that you're in Edinboro. I live in north central PA but I ordered it online from Presque Isle Winery and had it shipped. I have a brother that lives over that way too but wasn't planning a trip out that way so I had it delivered.

OK Joe, I've got it now. As I said, it's too late for me to do anything with this batch but I'll give it a try after making the batch per the instructions and see how we like it, then experiment with the next batch if we're dissatisfied. Thanks.

Thanks for the info Steve. It's too late for me to bump the initial SG now even if I wanted to. I started it nearly two weeks ago at an sg of 1.067 and the fermentation is slowing down a great deal. I suspect that I'll be racking it to a carboy within a week or so.

I'm not sure I understand. I'm a newbie so humor me. I complete the primary fermentation in my fermentation bucket, then rack over to a carboy where I'll add the fruit pack and what ever sugar is needed to bring the SG to 1.010 and then the fermentation will start up again, turning that sugar...

My brothers have been there with their wives and would know better than I would but I think they lived in the hill country outside of Naples. I'm not sure of the spelling but the village was called BiaLatina if you would happen to be familiar with the area.

I'm in northern Pennsylvania. I've never been to "the old country" but, based on what little I know of the family's history and geography, I'm guessing that our winters are much colder and the summers are cooler, though I'm not positive. I'm also not sure about soil types. As I said before...

Suzi, thanks for posting the history of the grape, that was helpful and educational.

Well, for what it's worth, I got the kit from the winery. The instructions are clear and easy to read and I got the primary fermentation going. It started at 1.067SG and was bubbling away within the first 12 hours (probably much sooner but when I woke up the next morning it was working). Now...

I started a small orchard a couple of years ago but, after a horrible spring last year, it hasn't produced a crop yet. The older trees will be 3 years old this spring and I'm hopeful that they'll set fruit. I have apples, pears, plums, sour cherries and a peach/nectarine or two. There are...

I've grown them in northcentral PA and they grow great with very little trimming or maintenance. Mine had a bumper crop every season but I've since moved to a farm about 20 miles away. My brother still has the plants that he planted at the same time I planted mine. His are in central NY and...

For what it's worth, I googled alicante grapes and found that they were originally found in France. Would they have been found in Italy in the early part of the 20th century? I guess by that point, grapes had been moved and traded for hundreds, if not thousands of years, huh?

Great, I'm glad to hear that this kit isn't quite as sweet as some but I may still tweak it. Thanks again for your help.

Thanks for the info Wade. A couple of questions. First of all, I presume that I can just add regular granulated sugar to increase the ABV, right? I'm guessing that it all ferments out and the sweetness of the wine is controlled at the end of the process. About what would the ABV be if I...

Thank you Rock, I'll do a Google search or try to find some more information in a book.

My grandfather, God rest his soul, brought a grapevine across the Atlantic with him in his boot, stowed away in his luggage (I'm not kidding) when he was 16 years old and immigrating to America. That was 85 or 90 years ago. He kept that grapevine alive (or cuttings from it) for his entire life...

First post here folks. I made 5 or 6 batches of wine, mostly from fresh fruit, 15 years or so ago but I've forgotten most of what little bit I did learn then and consider myself an absolute newbie. Has anyone tried the Heron Bay peach chardonnay? Any opinions? Frankly, I'm not much of a wine...