Search results

If anyone lives near NW Arkansas and needs some wine bottles I am overstocked!! It is probably not worth the time/cost to ship them anywhere but if someone lives by my area and wants some bottles- please let me know! Thanks, Lenore

I just received my chocolate orange port kit and see that it requires filtering. I have never filtered my wine before and was curious if it is necessary? Any advice is appreciated! Thanks, Lenore

Hi to all, I have a question about sanitizing. I use a sulfur solution. I usually clean my equipment when I am done and leave some sanitizer locked in there so I don't have to re-clean the big items when I need them. That sulfur is so potent and harsh on the lungs. This has led me to some...

I have never made a port before. From what I understand the ending alcohol content will be about 17%? I am considering fortifiying. If I am correct, a "regular" port is about 20%? I am doubling this kit to make 6 gallons (2 kits together). So if I choose to fortify with brandy, how much brandy...

My Italian Pinot Grigio is in the secondary and due to be stirred soon. I will be unable to take care of it on time. My question is, provided the SG is still, 6 days early or 6 days late for the stirring? What are the risks either way? I appreciate your answers.

I am making a MM White Zin Kit and I made the mistake of adding the bottle of wine conditioner during the first rack from bucket to carboy. Have I made a huge mistake or will the conditioner just ferment itself off? Right now it is happily bubbling away in the carboy. Looks ok. I have a bottle...

Hey everyone, I broke down and purchased the Wine On Tap for the Island Mist kits I made. Apricot/Peach Chard & Strawberry White Merlot. I couldn't find anything in the panel about the product so thought I would share my thoughts. First I have to say that I really like both of these...

So it took me a little over one year with generous consumption made by family and friends. Now my wine rack (purchased here) that holds 120 bottles and my smaller 40 bottle rack are full!! I have a carboy of a Crushendo waiting for the bottling day and another kit that has not been started. I...

I have a question about adding extra sulfite to age the wine. Why can't you do this step when you are stirring/stabilizing? I bottle straight from the carboy, so having to rack into another container is just an extra step- not sure why it can't be done when I am already stirring up sediment...

Okay, so I have read all of the topics on stirring and decided to try it Tim's way with the 3 stir method. Stir, add additives, stir, add Chitosan and stir again- finished. However, my wine did not wind up still. So seriously, will it just become still? Has anyone followed Tim's directions and...

If you wanted to make brandy, would that fall under the "distilling" category which is illegal to homebrew? My great grandfather was a winemaker and I know would make brandy as well, but I am having trouble finding information on the topic. Has anyone made sherry off a kit before and if...

George- you got me with the recent issue of pressing news. I want to do a Crushendo. Could anyone offer any personal preference on these kits? Also what can I expect to run into as I know some have made comment on difficult rackings? I would appreciate your feedback as I always like to get an...

Do you have to bottle ice wine in 375ml bottles or can you use regular bottles? Also how long do you guys keep your wine for? Do you add even more sulfite then the extra recommended to store your wine more than 3 years?

I have made 9 kits so far and I have a couple of questions for those of you who have been doing this far longer than myself. 1- Cleaning and sanitizing: I clean and sanitize everything after I am done with it and prior to storing it. When I need to use it again I feel compelled to reclean and...

I decided to be daring and spike my Green Apple Reisling kit with 10 cups of sugar dissolved in 10 cups of water. I started it 3/13 with a beginning SG of 1.084. After 4 days it was 1.040 and after 7 days 1.030. How long is it OK to let the must sit in the primary fermenter? At what point is the...

I have a Bergamais kit that is clear and tastes good. One problem, it is a bit fizzy in the mouth. No visible bubbles in the glass and if you let it sit in the glass for 10-20 minutes it becomes flat. My question is, do I bottle it or is there something that I can do to make it flat prior to...