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Does the "body" of wine develop with aging? Our Zinfandel has a great "nose" to it, but upon tasting there isn't much body.

I don't know if this has been discussed or not, but here is a tip for bottling. If you aare like me, sometimes getting a siphon going and keeping it going can be a bit of a challenge. When bottling this time, i transferred my wine from the 6 gallon carboy back to my fermentor. Then placed...

Thislast springwhile wine tasting in Paso Robles, my wife bought a couple of grape vine cuttings. We planted each one in a half barrel and place them on our deck. Originally it was going to be her "thing" since she is good with plants and i am as we will say a "plants nightmare"....lol. Anyway...

The fermentation in our Zin is complete. Went to Degass and not very much foam. Is this normal? The instruction said that here would be a lot of foam. I used the drill and whip for degassing. Any ideas??

We racked our wine from the Primary Fermentation container on Saturday, to the Secondary (Carboy). All went well. My question is how often should you see bubbles in the airlock? I filled the airlock about half way with Vodka. I have seen a few bubbles, but don't really know how often it...

We started our first wine last Sunday morning, around 10:00am. Followed the instructions that came with the juice (MM Kit) and the instructions that George provided. We placed the Primary in a room that has had pretty stable temperature (high of 76.7 and low of 69.9). Within the first 8...

I have been trying to read as many back posts as i can and have figured out by different comments that there is a vast range of ages here. Does better wine come from age???

Just placed my first order with George!!! Pretty soon i hope to join the ranks of winemeisters, like all of you.

Does anyone use a inert gas to "top" your carboy? You can do this with a opened bottle of wine to help preserve it and I was thinkingthat this could also be done with a carboy. What do you think?

A friend of mine is making some great Zins, but his alcohol level is a bit too high (16+%). How can you lower the alcohol level, without diluting the wine?

I have seen several instances where a wine kit states it makes 16 liters (6 gallons). If i am not mistaken, 16 liters makes about 4 1/4 gallons and 23 liters makes just over 6 gallons. Am i confused??Edited by: Mr Robusto

In your humble opinion, what do you think is the best test kits?

Any Home Wine Makers on this site that live in the NorCal area?

When "racking" your wine, i assume that you leave the last 1/2-1" in the bottom of the carboy, so you do not transfer any sediment or such. If you do this a couple of times and take samples for testing/tasting along the process, what do you use to "top" the carboy with?

What are the best all juice kits? Why?? What are the best concentrate kits? Why?? Thanks!

If other, what??

Unfortunalty i do not have a sink in my garage. How does everyone go about keeping all their equipment clean? Can you use a new garden hose and the cleaning chemicals? If you do, where do you pour out or rinse at?

Does anyone here use the smaller oak barrels for aging or do most use Carboys? I was told that smaller barrels can be difficult to work with as they tend to leak. Is this true?

It is my understanding that there are limits to amount of wine a person can make without having to get a license. Does anyone knwo these regulations or a webist that has them?

If you select "Other", what wine?