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I never thought I would be writing this thread. I made several batches cabernet sauvignon from an Italian bulk concentrate in 2015 and am now starting to drink it now. The first 30 bottles tasted just great. I have just started the second batch and it has a strong chrysanthemum smell and...

I am now using a floor corker for bottling rather than a hand corker. Using #8 corks, after a couple of hours several of the corks are now above the tops of the bottles by over a 1/8 inch. Didn't have this problem with the hand corker. Any suggestions?

I am interested in making a modest investment in a going winery, Any suggestions?

I am making my Cab. Sauv. using a bulk Italian imported concentrate. I started out with a TA of .90 and using potassium bicarbonate I am able to reach a maximum reduction to .75. I do not have the facilities to do a cold stabilization. Has anyone tried to add calcium carbonate at this stage...

I make several gallons of cab sauv from bulk imported concentrate every year. For the past several years acid has been high and even using potassium bicarbonate I could not bring it within range. I do not have the capabilities to keep it at a cold level. Any other ideas?

I haven't asked this for a couple of years but are there any winemakers from Costa Rica on the forum? Mike

I see discussions that are not under the correct headings. Specifically, comments about kits are not under "kits." if a question is under "General" shouldn't they be under general winemaking rather than specifically about kits?

Bottled today the 2nd of 5, 30 bottle batches of cab sauv. After bottling I brought them into the kitchen to pressure equalize. I was out in the garage cleaning up and when I came in my wife asked what that loud cracking noise was. I told her that I didn't hear it and that it wasn't me. I...

Merry Christmas to all and have a happy holiday.

My mango wine is cloudy after 3 months bulk aging. Added pectic enzyme but didn't write down if I added sorbate. Time to backsweeten. What to do about sorbate and cloudiness?

Mango wine is still cloudy after 3 months. Forgot to write down if I added sorbate. Did add pectic enzyme. What to do?

I have been making mango wine for several years and never had this problem nor with any other white wines. I have added bentonite and racked but no dice. Any suggestions? Mike

I just purchased a We kit with grapes from a company that charged 3 times the shipping that George does. I only ordered it because Fine Wines does not stock WE. Who has the best price on WE AND SHIPPING?

If I am reading the instructions correctly, you add the raisins/grape pack after the fermentation has started and then take your sg reading. Sounds backwards as the sg was 1090 before adding yeast and 1080 after fermentation start and after adding grape pack. Seems like the grape pack should...

I am starting a Mosti Mondiale renaissance Impressions Amarone kit today and see that it comes with 2 bags of oak chips. That seems like a lot of chips for 6 gallons of wine with a lot of displacement. Is this a mistake or should I go ahead and use both bags?

On a MM Renaissance Impressions Amarone kit what have people used for topping off without spending $35 and up per bottle for commercial Amarone?

I'm doing a kit for the first time. This may seem like a stupid question but I am in the rainy season in Costa Rica and don't often have the sun to follow the instructions of MM Renaissance Impressions Amarone to add water to the 23 liter mark. Just how much water do I need to add?

I want to make a WE Brunello kit with grape pack. Which one do I buy and who has the best price?

How successful have you been performing a MLF on your kits?

I live in Costa Rica and a friend that travels frequently between here and the the U.S. will mule back to us wine kits. We are intested in Amarone, Brunello and Barolo. We are interested in high end kits. Through experience, I am interested in comments those of you that have used these kits...