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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

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...

So I've always had this dream of converting one of my spare bedrooms into a wine cellar guest bedroom. Well this past weekend I decided to cram the week long project of converting it into just three days (not recommended). I used a modified IKEA setup to build the racks. Went to lowes to get...

Not sure how many car/racing fans are on here but here it goes anyways! I had the awesome chance to go to the Petit Le Mans race down here at Road Atlanta. Got some awesome shots of all the cars. Here's a few pix: Took all these, except one...

Up until now, I've either been to lazy to make a label, or not proud enough to think my wine deserved a label. Well now that I've made a few wines that people actually seem to enjoy, I've decided to make a label! Enter Château Jones! Here are a few of my first wines to get labels. My...

Started my first batch of mead tonight! Did a one gallon batch with: 1lb blackberries 1lb blueberries 2lbs clover honey (1.08ish SG) Waiting for the pectin to work on them berries overnight, I'll pitch the yeast tomorrow!

I started a 23L full must kit of Gewurztraminer a couple weeks ago and the S.G. read 1.105... I double checked. Right out of the kit! It was a 23L kit so I went ahead and added a touch of water and got it down to 1.10, now its just about done fermenting and it tastes very alcoholic (which makes...

Here it is... the Official winemakingtalk.com Photo Thread. Post any and all winemaking photos you have taken here :pic I'll start it off with a picture of my strawberry wine that was just finishing clearing.

I just happened to stubble upon some fresh organic apple juice the other day. It also happened to come in a handy 1 gallon secondary fermenter! Has anyone else tried this? I did it according to the recipe on Jack Keller's site... just put the yeast in a few hours ago. I did tweak it a slight...

Simple question: Is stepping up to the En Primeur kits worth the money? :mny

So how many bottles do you have in your cellar! :try

post up a picture of your wine collection, cellar, or method of storage! Here is my start collection, in a 44 bottle wine rack my gf got me for christmas. Just filled it up with my reisling, chianti, and chardonnay!

Alright I've read that after fermenting dry (after it's been racked over into the carboy and fermentation stops) that it is sometimes a good idea to stir the lees at the bottom and then wait for a few more days for it to settle before racking over into a fresh carboy and degassing and sulfiting...

Just taking a poll, how many 5 or 6 gallon carboys do you have for winemaking?

Alright, I've been doing a lot of reading about MLF and it seems like they are always coming from the perspective of doing it from grapes. What does everyone do it ensure a good MLF from one of these wine kits? As far as I understand it, you basically have to add (or maybe not) some bacteria...

I would love to hear people's thoughts on this. In the realm of commercially available 6 gallon kits, is a 18L kit necessarily better than a 16L and so on? If they take the full juice and concentrate it down to smaller and smaller quantities, at what point does it start to effect the flavor? I...

Just a quick question. In these commercial wine kits, is the must already sulfited? I know in traditional winemaking its wise to sulfite the must before fermentation. The kits only say to add sulfite after fermentation, which leads me to the belief that they come sulfited. Can anyone confirm this?

Vino Italiano So I got curious and bought a couple of the Vino Italiano 4 week kits off amazon. They are really cheap, and the wine that they make is fairly cheap tasting too. I was surprised they only came with 5L of actual juice. Its nice that they come with labels, corks, and cork cover...

So I started my first fruit wine a few days ago. Found some very sweet strawberries on sale and decided to take the dive into fruit wines. I stopped by my local wine making store, picked up some extra chemicals, a 2gal primary, and a 1 gal glass carboy. I'm starting a 1 gallon batch...