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Does anyone have a list of vineyards that sell grapes and juice to home winemakers? I'm in the Belleville area and would love to find several sources in the area. Thanks.

I'm doing things a little different with a WE 15L Chianti kit. I had some frozen Sangiovese skins from making wine earlier in the year. I added those to the WE juice along with some Lallzyme EX enzyme and 1/2 tsp of k-meta. 48 hours later he temp is in the range to pitch yeast (74) but my SG...

I racked the Super Tuscan yesterday and in the process of siphoning drew a sample. (It's been aging since January.) The color was perfect, but there was an aroma on the nose I didn't expect. And when I tasted it, there was an odd sweetness. It wasn't off-putting, but not what I was...

Has anyone made a wine with Nebbiolo grapes that was successful? I understand that the grapes are high in acidity and tannins. M&M is selling a 27 liter bucket of destemmed grapes and I was considering getting some to try it out. (This time I'll know to crush before fermenting. :-(. )

I'm about ready to buy the little wooden grape crusher from EC Kraus and I was wondering what the experience of the forum is with it. Good? Bad? Thanks.

I realise this isn't a particularly earth shattering post, but I'm curious what the consensus is on rinsing a carboy after sterilising and before racking with sulfiting. Seems to me that not rinsing is the safer option.

I've pressed my M&M La Marche Sangiovese/Cabernet blend and it's now settling into secondary fermentation. The blend is about 60% Sangiovese and 40% Cab. Coming off the press you could already taste the Sangiovese character. But here's the reason for the post. If you choose to buy the...

My M&M Sangiovese must and M&M Cab juice are thawed and I'm getting ready to blend them in a 10-gal fermenter before pitching the yeast. My question is how much space should I leave at the top of the bucket for fermentation expansion?

I have a couple silly questions I hope you all can help me with: 1. Can you reuse oak cubes and if so, how do you clean them for the next use? 2. Can you reuse grape skin straining bags that come with kits and if so, how do you clean them? 3. Has anyone made the M&M Sangiovese must pails and...

I just picked up a RJS Winery Series Amarone (thanks Brew and Wine Supply) and am wondering if any of you have had experience with it. Did you follow the instructions to the letter? Did you tweak it in any way? Thanks.

I just ordered a bucket of Sangiovese frozen must and a bucket of frozen Cabernet Sauvignon juice from M&M. The goal is to ferment them separately and then blend them at a mix of 70% Sangiovese and 30% Cab. I'm planning on using WYeast Chianti in the Sangiovese, but I'm scratching my head a...

When I put my Winery Series Super Tuscan into secondary fermentation, I put the grape skins in a freezer bag and tossed them in the freezer for future use, really having no idea if that was a realistic option or not. I'm about to get the CC Amarone with skins and will likely do the same thing...

I had my first taste of Amarone today and now I have to try and make it. So I'm looking for recommendations for Amarone kits people have had good luck with. Thanks.

I have two carboys of Norton that have been bulk aging for 6 months. They're a little on the thin side so I was considering adding some Tan'Cor to provide a little structure and body. Am I too late? If not, after adding it how long should I let it blend before bottling? Thanks in advance.

I've filtered white wines in the past using Buon Vino mini-jet and been happy. I've also not filtered white wines and been happy. But I've got friends who never filter and claim that it removes flavor from the wine. I've got two carboys of Norton (this is my first red wine) that have been...

I'm considering getting an MM bucket of frozen Sangiovese must and blending it with either a Merlot or Cab juice kit. (I'm still not certain because I do love the earthiness of straight Sangiovese.) It would be a sort of Chianti, but not really since I don't have access to any Canaiolo grapes...

Anyone have a review of the Sangiovese from M&M?

Has anyone tried reusing the grapes from a high end kit? After the primary was finished on my RJS Super Tuscan, I put the used grape skins and seeds in a ziplock bag and stuck them in the freezer to see if I can use them again on a kit without skins to improve its quality. Has anyone else done...

I'm planning on ordering a couple frozen must buckets from M&M after the new year and I'm curious what sort of yield I can expect from the five gallon buckets. I was planning on a 5 gal bucket of destemmed cab and a 5.25 gal bucket of Chardonnay juice. I assume the Chardonnay juice will yield...

I started the kit on Saturday pitching WYeast Chianti at 70 degrees. By Sunday night, the batch was in full boil with a good head of foam. By last evening the boil was over and the foam gone, but I could still hear fizzing. When I punch down the skin bag I do get some foam, but not a lot...