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I think a lot of you are making label/glue removal harder than it needs to be. I used to fight this battle too. But a friend turned me on to Goo Gone. You won’t believe how easy it is if you’ve been doing all of the other things. Persistent label glue comes off easily when you use this.

I’m not much into fruit wines but that sound really intersting!

Now that I’ve made most of the varietals I’ve wanted,, I’m interested in experimenting with tweaking. What I’m looking for is info on adding bananas or raisins to a cabSav. I’ve been told that adding a banana will give a creamier mouth feel to wine. Not sure what raisins add except for...

Thank you for that tip NCWC. I think I’ll experiment with both suggestions!

Thanks for the input. I’ll try a bench test with another Merlot I’ve already bottled. I really am just looking for an impression of vanilla when I sample for complexity. I’ve had a couple of cabs and merlots in the past that had a faint touch in the after taste,, and I liked it.

I know this has been discussed but I can’t find the posts for some reason,,, but,,, I want to include some vanilla in my next batch of reds. I know you can go overboard quickly from past info,, so,,,, I need a recommendation on how much to add for a noticeable but not overwhelming difference in...

Years ago I would follow the guidelines for bottling and aging, adding all the chemicals as prescribed. Now that I’m back at winemaking again, and have decided to age my wines in the carboy, without the additional fining agents/chemicals,,, my question is: Approximately when,, during the aging...

Since I’ve decided not to use the additional chemicals for clarifying, and to age my Amarone in the carboy, my question is about when to add the additional Oak cubes. the original instructions that came with the kit say to add the cubes after the first racking to a carboy, right out of the...

I got away from wine making circa 7 years ago but I’m back at it again. I started thinking about all of the additional chemicals that are added to the “must” during the process. Other than starting a kit with bentonite, I’m thinking about fermenting to dry, settling and clarification without...

Hi Mike,,,,, just curious if you used the full flavor pack on the Viognier? I know it says it's off dry in the description field, but my opinion of "off dry", is a little more dry than sweet. Really interested in your opinion on that subject because that Viognier is next on my list for the New...

I looked on George's site for a pump and I'm not sure about pumps. What pumpdo you use Mike? Sipper

Why didn't I think of that?

Yes sir! And it's a whole bunch of fun in the process. (Except for the de-gassing). I go at it what seems like forever,,, but,,,,, it pays off. I found that out after my very first kit. I beat the ^%#?/&* out of it now. Happy Holidays Mike Sipper

Thanks for the info Mike. That pretty much cinches it for me. I'm trying to get as many varied selections as I can for my cellar because, (although it is about what I like), I want to share the "fruits" of my labors with friends, and Ilike having a lot of different tastes available. (I'm...

I'm really curious about the CC Austrian Zweigelt. The marketing description sounds wonderful but then,,,that's what marketing is supposed to do isn't it? None the less,,,, does anyone out there have any experience with this particular kit?? I'd love to hear your opinions, personal descriptions...

Because I have a very parapetetic pallete and enjoy many different types of wines for different reasons, I decided I could create my own to suit my tastes, and have more of what I LIKE handy, more easily than running to the wine shop all the time. That and what George said about price. I can...

Chateneuf du Pape

Hi CPfan, It's the Cellar Craft Italian Barberaw/GPack. Ibglowin let me know about the enzyme packet and explained that it's not about the yeast at all, but instead, it's to keep a certain "white ring" from forming on the must.