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Anyone order these juice pails from winegrapesdirect yet? Wondering if I should bump up the abv in the CB or the TA .1 or so in both. I'll give better numbers tomorrow when everything warms up but preliminarily the CB is about 20 brix 3.36 ph and .64 TA the roussanne is about 21.5 brix 3.35...

I've got a Malbec coming out of the barrel tomorrow and I was just curious to see what you all do. How long do you let the wine sit in another carboy before you bottle? Do you go right from barrel to bottle?

Just wondering if anyone has ever made these vino superiore musts. I made the Sangiovese and found it to be very good, but the price is pretty steep for the Nebbiolo.

Ok, I know it's been about a year since I've seen vine growth, but, is Frontenac really supposed to have three clusters? I don't remember thinning last year. Why does my vine have so many clusters?

Hey all, got a quick question. I prefer fermenting my kits with pressed grape skins from a 5 gallon frozen must. My question would be, what grape could I add to my RJS RQ anglianico kit? I have three different cabernet choices, Grenache or merlot. I could also wait til fall and hopefully grab a...

Ok so my LHBS was having a 20% off flash sale, and being that I have a Syrah and two Cab frozen musts fermenting right now, I decided I needed a few kits to get the last drops of goodness out of my grape skins. Since I heard so many good things about the Cellar craft rosso fortissimo, I picked...

So I am getting a 5 gallon frozen must pail on Friday. It's an OVZ coming in at 29+ brix. After press and racking, the approximate finished wine will be 3.5 gallons. I plan on fortifying this to bump it up to 20%. I am looking at proceeding with one of three options and I would like all of your...

Hey everyone! Thanks for your help and dedication to all the members on this forum. You all are an amazing database of knowledge, humor and sometimes debate :) I am about to get my first two 5 gallon pails of frozen must. They are a cab and a merlot. Both are 24 brix, and .55 TA but the cab...

Is there any way to make a medium toast 5 gallon French barrel a medium plus without having to take it apart? I just bought it and the insides barely look toasted at all. The ends are also not toasted. Any thoughts or suggestions would be appreciated. Sent from my iPhone using Wine Making

Really?? A 12 liter kit with skins, starting SG of 1.086 so I added sugar to 1.096, fermented dry on skins, clarified on month 3 and let it sit on the lees for 2 months, just racked and added a 1/4 tsp kmeta and its the BEST WINE I HAVE MADE!! Ok the CC Amarone is only 6 months old, but it...

I'm thinking about getting a frozen grape must pail online and I had a question. Has anyone used an unbalanced grape must with a wine kit? Wine kits are spot on for their Ph, TA and brix, so I'm wondering if this would throw the balance out of whack? I would not be using the potassium sorbate...

So I looked in my dwindling stock of matured wines for something to drink and I found an unmarked bottle that I thought could have been a TWO year old WE port style kit. Alright! Something good! I passed on my one marked bottle that was a Marquette from 2012 back yard fresh grapes. 2013 vintage...

Ok so this might be a stupid question, just kidding, it's brilliant, I just love when people preface their questions like that. :) here's my dilemma. I had 14 pounds of raspberries and 10 pounds of sugar. The recipe called for 15 of raspberries and 12 of sugar. My mixed total with the berries in...