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I know it’s been a while since you’ve built us, but why are there no bottles in the top row?

I agree with Julie on increasing to 5# per gallon, but don't forget the F-pak before bottling.

Does anyone know if it is possible to restart a malolactic fermentation after potassium meta has been added? Can't believe I did it, but when I racked the 1st time, I did it. (out of habit, I guess) "There is truth in that it takes a lot of beer to make wine"

Sorry Julie, I didn't answer your question. We live about 2 hours north of Bloomington. I work for a steel fabricator and have done some work for IU. We just finished a medical office building at IU and completed the Jacobs School of Music on campus as well. How often do you folks get together...

Whoa!!! Thanks for all the instant response, but no, I won't be back the week after. Maybe I can plan for next year though? And yes, I agree....once a western PA'er..........I just got back from there yesterday. Had a wedding to go to near the Pittsburgh airport.

Would anyone mind if I join the western PA group? I lived in Allegheny and Washinton counties for 41 years until my job started moving me around a bit. I now live in Muncie, Indiana. I still get back to PA quite often and will NEVER be anything other than a Steeler fan. I've ben making wine...

I was curious if you tried making any of the ice wine. How it turned out and what recipe you used. If so, would you make it again?

I would say you are correct. Time to de-gas and clarify.

I think there are times to make less than 5-6 gallons. Some fruit such as black raspberry can get expensive if you must buy it. Or, maybe you only have enough picked enough to make say...three and 1/2 gallons. Any quantity of wine can be made if you can do the math. Even if I'm making one...

I use a mitre box. Using my knuckles as an index, I slide the bottle down below the box to my second knuckle. (different for different types of bottles) Then I put on the label, so that the bottom of the label is even with the bottom of the box. I hardly ever have a crooked one this way.

Last year, I saw some were planning to use Wade's strawberry port recipe to make chocolate raspberry port. So....... did anyone do it? I'm anxious to hear if it turned out ok, and what exactly did you change in the recipe and last of all, what would you change if you made it again? I think I...

I take the easy way out. I produce any size label I want in Windows Publisher, download to a flash drive and go to Kinkos. They print while I wait and you don't have to worry about running out of ink or the ink running when it gets wet. I found it hard to believe too, but it's true. It costs...

Actually, I was thinking of putting a couple of grapefruits in hot water and let the oil from the fruit infiltrate into the water and add that when the wine was done in the secondary.

I was wondering if anyone has ever tried adding flavoring to kit wines. I've made several Sauvignon Blancs from kits and after 1 1/2 to 2 years, I'll get a citris flavor, but not the grapefruit taste I've come to like out of higher end New Zealand SB's. Any responses would be welcome.

I made this one early i my career. It was pretty flat. I used it to make Sangria which turned out pretty good.