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I think the MM grape packs are basically generic, Wade, and thanks for the kind words. I really jumped into the Megs this year after making mostly CC Showcase wines the last couple of years. It will be interesting to see how the Meg Amarone w/grape pack compares to the aforementioned variety. I...

I just finished fining my MM Meg Pinot Noir and naturally tasted it. I realize it has a long ways to go before actually being drinkable, but frankly, I was appalled at the lack of color and body. It doesn't even come close to the MM Meg Amarone I currently have in secondary. I know this is not a...

That, I suppose, is the strange part, I've used the same yeast, 'Lalvin EC-1118', in every one. For lack of any other explanation, I was thinking/hoping that it was just the higher quality products. We shall see, I'm going to start another Meglioli this weekend. And thanks, Waldo, it is good to...

I just racked my first Meglioli Pinot Noir to secondary and had an interesting observation. I included the Allgrape pack and utilized my trusty 10 Primary fermenter. The primary fermentation, addition of the yeast nutrient, and fermentation to about ~1.005 was non-eventful other than the thrice...

I totally agree with Wade as to the handling of the grape pack. As everyone seems to agree, the bag furnished with the kit is more than adequate to hold everything and pushing it down 2-3 times daily during primary fermentation will keep everything moving along quite smoothly. You won't be...

To date, I have made 6 of the Cellar Craft Showcase Amarones, and it is my all time favorite. Interestingly enough, just last night I enjoyed a bottle that had aged 3 years and it was great! I would recommend aging a minimum of a year. The Rosso you mentioned is also a nice wine after a year, or...

I've made all three, and La Bodega edges the other two out in my opinion. All are good, but definitely different. I fortify my Ports to 20% abv using Everclear.

I have established what I find to be a very workable routine when making CC Showcase wines. For secondary, use a 6 1/2 gallon carboy. At stabilization time, after racking to a 6 gallon carboy, you almost always end up with an extra bottle for future topping.

I'm sure that the idea of cutting wine expenses had some bearing on my decision to start making my own, but in reality, I have discovered not only a most rewarding hobby, but a new world. I have been making wines, and definitely enjoying them, that I had never even heard of 6 years ago...

This does indeed sound like a 'must have'. Wade, Spagnols release of their Chocolate Orange Port last year was so successful, that is is supposed to be available again this Fall. It looks like Ports are in!

I have been using 'Wine Preserve', the inert gas referred to by Bill, for almost a year now, with 100% positive results. I have found it infinitely more convenient to top with the inert gas and maintain total integrity of the wine in the carboy.

I think my favorites, at this point in time, would have to be Barolo, Amarone, and Sauvignon Blanc. The 'more popular varietals' are certainly no more difficult to make than any of the others. In addition to individual tastes, I think the availability of superior quality 'other' kits are a...

Many thanks to all of you for your kind wishes. It not only is enologically stimulating, but truly heartwarming to be a small part of such a great group of home wine makers.

I think the best approach is to go by Specific Gravity only while in primary fermentation. So far, after 7 MM kits, I have yet to have one take 6 days to get to 1.020. After racking to secondary, I wait until day 20 to rack, stabilize, and commence degassing. MM recommends 24 hours of degassing...

I wasn't kidding when I said 'rural Mississippi' but now the secret is out. I added the two closest cities so as to 'pinpoint' the immediate area. By the way, Magnolia is the County Seat of Pike County!

I finished this kit last month and it is just starting it's second month of bulk aging. Not only did everything go perfectly, at the final racking it tasted great. It is going to be difficult to wait another 5 months to bottle, but this is a routine I established to protect the wine from my...

I knew everything went at a snails pace here in Mississippi, but even I didn't realize it was THIS SLOW!!!!! 4.7 KB download 20 KB upload This is a sad commentary on the local technology.

Thanks, Masta. I find your chart and explanation very interesting and informative.

I see that nobody mentions the addition of an equal amount of citric acid to their K, or Na, Meta sterilizing solutions. I recall reading somewhere that the addition of citric acid increases the potency of the sterilizing solution. Is this not the case?

When questions like this arise, the only logical approach is to try any and everything that strikes your fancy. I can assure you that in retrospect, you will be glad you did. I have several wines in various stages of production that I had never even heard the names thereof before George and...