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Hello all, I haven't posted in a long time, but I need some relatively urgent help. I have made many batches of delicious peach wine using Jack Keller's recipe with white grape juice concentrate for body. I have also made the recipes with bananas and with raisins, but I don't like them as...

Yes they are

Finally got around to creating some order out of the chaos and I am looking to part with a fairly significant number of bottles, plus a beer bottle capper, and a wine corker. The capper and corker are the double-lever type that most people use when they first start out. Very low mileage...

let me know when you are planning to open the Cab Merlot. I could use a road trip :h

Interesting stuff. I did an experiment this year and inoculated with MLB at the same time as I pitched yeast. I was very careful about adding all the right nutrients for MLB and for the yeasties. All grapes are pressed and finishing up alcoholic fermentation to one degree or another, but I do...

I have only made a separate press run bottling one time. It was a 2013 Merlot and it was one of the best wines I have ever made. Only five bottles...

Yes, I agree. I just would like some feedback that the suisun Valley fruit is noticeably better. I have been pretty happy with Lodi in previous years. Glad your PV is showing promise. Anybody else?

I have two options for fresh grapes: Lodi and Suisun Valley. I plan to make cab Sauv, cab franc, merlot, and Sangiovese. It looks like the suisun Valley is about 33-50% more than Lodi. Any opinions?

Since I moved my fermentations to the basement they are all taking much longer. Just finished a Rosso Grande Eccelente that took nearly three months. My average used to be 5-7 days for primary and 2-3 weeks for secondary. Will probably start using my brew belt. Average basement temp is about...

Eclipse Lodi 11 Cabernet Sauvignon hits the spot for me!!

For the other end of the spectrum, I have a Better Bottle that I use as a last resort only. I would rather deal with glass and have my AIO. If I hadn't discovered the AIO I would have given up winemaking long ago. Of course, I have made over 400 gallons of wine without a carboy mishap...

Would love to, available most evenings and weekends. How is your Syrah off?

I have a batch of 100% blackberry juice that has just finished fermentation. I had hoped the 71B yeast would metabolize more of the malic acid, but my TA is at 1.35% with a pH of 3.32. It is, of course, quite tart. I am looking for suggestions from people that have successfully made this type...

I second John's recommendation. I also suggest the Showcase Walla Walla Cab Merlot. Very nice

2012 CC Showcase Amarone

Jack, do you oak elderberry as well?

Jack, do you oak elderberry as well?

Jack, do you oak elderberry too?

My fourth batch of blackberry wine is bulk aging. This is the first "estate" batch from blackberries I grew. I racked it yesterday and had a little sample. Very excited with its potential and I am considering aging it on some French oak. Does anybody have experience oaking blackberry wine...

I have had good luck using the older 96 oz cans to make three gallon batches. Not so much on the five gallon unless you add some additional fruit. I am getting ready to make a batch of elderberry from the new 128oz VH jugs. I noticed that there recipe doesn't say anything about adding any...