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I have made South African whites, Sauvignon Blanc, Semellion blend very successfully. Pinotage from SA has also been good for both me and some friends. My Chilean reds from juice have been good. I have been blending my Chilean juice buckets in recent years, mostly Bordeaux style blends...

Thank you, that makes sense and fits my situation.

I did inoculate with VP41. After 10 years of juice buckets this is my first year of adding some grapes to the wine. The first try was a blend of Cab Franc juice with about 15% Petit Verdot grapes. The second was all grapes. I'm trying to get a feel for how the wine progresses over time.

I have ordered a ph meter.

I have been making wine from juice for many years. I retired and added grapes to the wine. I am not yet familiar with how wine from grapes tastes as it goes thru the process. I have a 54 liter demi of a nebbiolo barbera blend, that i started in September. I racked it and it tastes somewhat...

I have made wine from juice buckets and had great success, I am looking to add a lug or two of grapes this season. Since I don't have a crusher what would be a easy method to remove the skins etc? I was thinking of some type of cheese cloth- pantyhose combination. Has anyone used a system...

I have 3 gal of reisling that elderflowers were added. I am thinking of making 2 gallon as a sweet dessert wine. I have heard there are sweeteners available that won't cause re-fermentation. Any recommendations?

My bench test went very well. I let it age just over two weeks. The taste was very good as the tannins added some mouthfeel in the finish. The wine will be bottled in April. I am very excited for the final product.

It seems we are all trying out a version of this. I use a small 1 liter barrel to age my port. I have used different homemade wines, either red berry or peach brandy, some moonshine, homemade, it was given to me, and let it sit for 2-4 months. The small barrel size allows me to make 3-4...

I have been making a port style wine. I use either a red berry brandy or a peach brandy added to a bottle of red wine. I have tried several but I like to use zinfandel the best. I also age it in a 1 liter oak barrel for several months.

I have a 6 gal carboy and when I rack next week I will put it in two 3 gallon and add the tannins to one. That will be my bench test.

Thank you.

Fermentation is complete and this would be a finishing tannin. And it is the Carlson generic day tannin

I am interested in adding dry tannin to my wine. I enjoy that flavor profile. The package indicated 1/3 teaspoon per gallon. Has anyone thought that was too much? I am adding it to a Chilean Cab Sav that I started in May 2018. Also how long should I let it age in the carboy after adding? Thanks

Now I just need some equipment.

I am not sure if the variety. My wine is all from juice buckets and this would be extra work. But I want to see the difference.

About 100 lbs. Thank you

I am planning to try making from grapes in the fall. I want to try a small batch the first time. About how many pounds of grapes would I need for 6 gallons of juice? I have 5, 6 and 6.5 gallon carboys.

I always add a 1/4 tsp of kmeta to the bucket and start the wine yeast the next day. The theory was to inhibit any natural yeast and allow the wine yeast to take over. I do 12-16 buckets a year with great results.

I have made the Chilean Carmenere several times, I have blended with the merlot also, I like it better than the can sav.