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I added too much blackberry flavoring. I am in bulk ageing and have been adding oak to tone it down some. Any ideas would be appreciated!

Napa Valley stags leap merlot, eclipse. Fast shipping and well packed

What are some thoughts on oaking moscato??

Forza Making this now and would like so feedback on some wines to top up with??

Try homebrewit.com . Thats Quality Wine and Ale, Elkhart, IN

count me in

Welcome brother!! Originally from central Pa.

I added a slice of jalapeno to an ice wine several years ago. One per bottle. Real nice flavor. AKA Fire & Ice !!!

didn't see the photo with insulation,my bad. If your collar ties,bottom cord of rafter are well attached to ext. walls you'll be fine.........enjoy

I would suggest the spray type foam insulation. With 4" inch walls and ceiling you will not get much of a batt in there!! Looks great,jealous!!!

I added the oak per instructions then 1 oak spiral during bulk aging! Excellent

How do know how much vacume you are pulling?? Sounds great

Peace be with you.

I use dental floss

Starting a WE Blackberry Special port. When and how much brandy should I fortify this kit with??

Afull oak spiral is good for 3 weeks, and I think thats more oak than a kit bag of chips or cubes!!

WE Blackberry Port!! Second one and I CAN'T WAIT!!!!

I was told not to use them in primary fermentation what so ever. And as Tenbears has said that must be correct. I just use them to bulk age!!

looks like quite a mess!!

After stirring with the 3-pronged whip, I splash-rack into my secondary carboy. There's LOTS of great info on this site. Just search it