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I was given this pump as a gift about a year and a half ago! It's been a life saver in helping us bottle and rack ones from one carboy to the other. Steve has been very helpful as well! Highly recommended!

you have been liked :) :tz

I've used the oak spirals from fine vine wines before. They work great! Take about 6 weeks in the carboy after fermentation. Great way to kick the oak up a notch after!

How did it turn out wade? I just started a 3 gallon batch of the one Jack Keller has on his site. We will see how it turns out! The must tastes awesome!

Thats what I do, they make a mess when they spill all over!

IMO you can't go wrong with either of the series, I've been very happy with how they have both turned out! The winery series is nice because of all the hydrated skins you get with it!

Do the red's in these kits come with the skins?

Just curious, what's everyone FAVORITE wine that they have made in the past? If you can give some details about the kit/grapes/fruit, and what year you made it! :b

I made a Gwurtz kit from this brand about a year ago. I do have to say, its very very nice tasting. Probably my favorite white so far. It's got lots of complexity and flavor to it! Great deal for the price! I just ordered a sav. blanc kit from them yesterday so I will have to see how that...

Well after a year on aging a chianti and reisling from these kits I do have to say I'm not impressed. They haven't noticeably improved and don't really have much character at all. The chianti especially. I would say these are OK for the white wines. IMO I would spend the extra 15$ and start...

I've made a couple of each. I'd say the dried grape skins don't add nearly enough tannin for a BIG red. They are great for merlot's and other medium reds. The winery series with the hydrated skins do a great job though. I'm going to bottle a winery series old vine zin tonight and its got some...

Going to bottle 6 gallons of reisling, 6 gallons of old vine zin, and a gallon of breakfast wine tonight!

Update: Got an A/C unit installed. It's a standard 6500btu window unit. The cellar was getting up above 70 on some of these warmer days we have been having. I installed the A/C unit and set an upper boundary of 68°F and I have the heater that kicks on when it drops below 65°F. The temperature...

I'll put myself in the sports car group too with my 2006 BMW Z4s :cw On a more serious note: looks like everyone got a bunch of wine! I love looking at the stats on this stuff!

What I've been doing on my current batches is bottling 20 or so of the 30 bottles with agglomerate and going full natural corks for the other 10. Drink the agglomerate ones first, then a few years down the line start breaking into the natural corked wines!

Sorry for the delay, wanted to wait until I got next months bill. Doesn't look like it was a big extra cost at all. Actually it saved me a bit of money by taking the wine out of my main living areas I'm able to turn down everything during the day without risk to the wine! :b

That was more toward the high school students with the backwards hats and pants falling off sitting in a brand new mercedes with their middle finger up :w

one... just the BMW Z4 :cw

Alright well me being newbie back in the day, I thought I was tough stuff with 40 bottles in my wine cellar. Well since then I've built a new wine cellar and have started filling it. I guess last time I underestimated everyone on here. So here again is a quick survey on how many bottles...

I got to spend the early part of this week working at the 2011 Detroit Autoshow. Working the show definitely has its benefits, the biggest one being able to get in before the show is open to the public. Thats right, no one stepping in front of the cars right before you press the shutter, no...