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My Mosti Amarone Fresco is 14 months old I bottled about 2 months ago. Its not bad but on the other hand not any better than 60.00 juice bucket. From the posts I've read most people hear are very happy with their Amarone. I followed the instructions although I did add a couple of pounds of fresh...

Many years ago I tried a sweet pineapple wine that the winemaker said only needed 6 to 8 week to age. It wasn't a kit I believe he said he chunked the pineapple and even left the rind on. Does anyone have a similar recipe or a recipe for wine that doesn't need much aging and is sweet to very sweet.

Came across this juice in a search its name is Santa Clara juice and says the juice is from Sonoma, Napa and San Joaquin valley. Would I be correct in assuming this juice to be superior to Regina from the central valley. Price is a about a 25% higher than Regina but still very reasonable.

Since the juice already has been sulfitedcan mlf be induced. Would cold soakinghelp in this? I am going to add chambourcin grape skins (5 to 10 pounds per 5 gal)

I'm debating which juice to purchase my question is since cab sav. is in high demand would I get a better juice if I bought the zin. instead. I believe the juice is coming from central Cal.

My first time using this kit and I really can't tell when this color change occurs. I am testing Syrah and I even tried diluting the with distilled water. Its such a judgement call . I tried using under incandesent light and outside still its a guess. I work with colors in my occupation and...

Anyone have any luck unclogging one. Tried boiling didn't work. I can see the obstruction near the top nothing small enough yet firm enough can move it. Used a bread tie and it bent.

I opened a bottle of last years syrah and the cork popped forcefully and the wine tasted carbonated more like sparkling wine. I am going to open some more bottles to see if the same if so should I add a little campen to each bottle or does this wine need de-gassed.

I'm ready to bottle and would like some suggestions . Should I fill sink with water and p. meta. soak bottles and then rinse with tap water or is this asking for trouble.

I just purchased 5 gallons of syrah juice I've heard that adding skins to the juice will make a better wine. I have a press but I can only find concorde grape in my area my question is can I use concorde skins or will it overpower the syrah?