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doing a dry cab and want to add green chile touch but don’t know when to put them in? Should I add them to the primary or after in secondary. I’m also putting some chopped raisins in the primary. Thank You.

going to do this kit but only making 5 1/2 gallons and in the secondary adding fresh roasted peeled and chopped Hatch Green Chilies in the secondary.... my question is how many chilis? I just want a under tone of the chili, I’m getting medium heat chili’s.

Need some suggestions for which dry white kit wine for a Hatch Green Chili wine. I most likely will add 2 to 3 lbs of fresh roasted peeled green chili chopped fine in a sock while the wine is in the secondary. Any suggestions will be greatly appreciated. I have made scratch jalapeño wine mainly...

Red kit, followed directions, I have done 10 kits in the past. Open a bottle and a vinegar smell hits your nose. Stayed in CB for 6 weeks to mature. Can this be put back into CB and if so how to eliminate vinegar smell?

I got a new white oak barrel for Xmas but stumped on which wine to finish up in it?

Here is the southwest we drink sangria year around. I usually buy cheap red wine and add, oranges, Mexican limes and lemons to the wine after pouring into a glass container and smash the fruit into the wine. My question; what would you suggest fora good red wine as a kit? I'm thinking of...

my last batch of jalapeño wine went south - fermentation never really happened. here what I did; 3 gallon of water and sugar dissolved to 1.090 added 3 crushed campden tablets and chopped chili in a big. 8 hrs. later added: 1 1/2 tsp. of peptic enzyme 8 hrs. later added: yeast...

She loves the bold dry reds, suggestions?

WOW, degassed my wine by transferring back and forth between carboys, used it to use my plate filter, and today bottles a case of wine in 7 minutes! And, for the first time didn't spill a drop while bottling.

Has anyone made this receipt? Only issue I have is it only makes one gallon. Apple & Cranberry Wine 7-8 lbs sour or cooking apples 2 1/2 lbs cranberries 1 1/2 lb finely granulated sugar 1/2 tsp pectic enzyme 1 crushed Campden tablet 1/2 tsp ascorbic acid water to make 1 gallon 1...

I want to make a Holiday wine perferably from a kit, might have to " think out side the box" like Joe says. We love good full body red at our home and are looking for suggestions. Our local wine shop,mostly carries WE kits.

Nice dry fruity, oak white.

I was given a plate filter with vinamat pads both fine and sterile. I assume I will have to use a vacumn pump to utilize the filter or will it gravity thru them.

Started a batch Saturday and today it is literally rolling in the primary. You see the oak come swimming by the surface and wow what a great smell.

Here goes the question of the day - my local wine shop carries Winexpert kits and I want to make a dry full body white wine - oak or not dont really care. Unfortunately I'm not very patient so,something that is drinkable quickly. Anyone have a suggestion? This is like asking people what's...

I meant brunello itialiana. At a buck 169 I'm leaning more towards the Verdot. I know this is asking people ford or Chevy but what the heck! Looks like the Verdot will mature quicker. My wife a I like full body reds. Another question do white mature quicker, we also like a good dry cab.

My jalapeño wine dries to 1.096. I racked to secondary and added sorbate and clearing agent and after a week added 1/2 cup of apple concentrate. I now have a very lot of sediments basically the apple concentrate did not mix well. I plan on letting settle for a month and then filter, the...

I want to make an intense jalapeño marinate wine, just one gallon for now. My question is I have a large ferminate bucket but for only one gallon? I will be using it for marinates and maybe a sip or two!! And will bottle in small bottles.

Is it to early for a Holiday wine?

New guy here, I have 5 gallons of white merlow and there are different ways on the Internet to determine when wine is clear enough to bottle. Suggestions!