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I opened up a bottle of my RJS WS Cab for a taste test. Color: I left this wine on the skins for 1 extra week and you can tell by it's color. It is extremely dense/opaque. It is a very deep red border-lining on black. Nose: What stood out the most was the distinct aroma of chocolate...

Nope, just followed the directions and used the provided fining agents. I think it cleared so well because I spent a lot of time degassing it.

Thanks guys and gals, I knew you would know what to do. You're all a lifesaver!

Ok, I have a pumpkin wine that I have already ran through the primary and secondary fermentation. I had had it clarifying for the last couple months and a few weeks ago I decided it was time to sweeten it some and that's where I think I made my mistake. I didn't add any campden tablets when I...

I was making this at work today. I'm not sure about my "2 hearts winery" logo, I think the red clashes a bit. I may play around a bit with the color some but this is what I have so far.

Thanks, I am a little surprised at how smooth this kit went. I hope it tastes as good as it looks.

Nope, I haven't filtered or polished. And yes, I do need to update my list!

I started it on January3rd.

I took some pics of my Chardonnay today. I am really happy with the way it looks. It turned out clear as a bell! Now if only my pumpkin wine would get this clear soon:) 5 gallons of buttery goodness, I cant wait until it's aged some.

Thanks, I'm glad you liked the label. I wasn't sure about it at first but it's starting to grow on me some now.

What was your fermentation temp? I have tried to keep my white wines fermenting a little cooler than the reds. My cab fermented a little faster than I wanted, but it seems to be just fine. I let my cab ferment at around 74 degrees. My Riesling on the other hand ran around 69 degrees if I...

I used white sugar.

I bottled my Cabernet on 12-12-12 (figured a little good luck wouldn't hurt!) I had a taste of it at that time and I am very impressed at how good it was at such a young age. It should live up to the hype in a year or two. How do you like the labels?

Good to know, thanks for your help.

Sorry for the delay in my response. It's been a busy holiday season for me. I used EC1118 for my yeast but as stated by others there are many other good options. I opted to use canned pumpkin for two reasons, 1st, I didn't think the pumpkins available to me at the time I made it were ripe...

Were you able to get it clear? What techniques did you use to clear the wine?

My pumpkin wine is starting to clear up some after it's 2nd racking. I am now putting it downstairs in a cooler climate to see if that will aid some in clearing it. @ rhartwel41, Yes I am trying for the pumpkin pie flavor. It will a semi sweet wine when it is finished.

Transferred 7 gallons to carboy's tonight. This is going to take forever to clear though I think.

I got some going right now. Yes the cloves are what is used when baking a ham, and it's true that a little goes a very long way. Also, my recipe called for 3 cinnamon sticks per 3 gallons, I cut that down to 2 per. Whats odd about mine is that I have 2, 3 gallon batches going at the moment...

6 gallons of pumpkin wine is now in the primary buckets. I split it up into 2, 3 gallon batches so that my primary's wont overflow. I have heard that the pumpkin wine must's get pretty active. Here is a pic of one of the primary's.