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Kits taste better after some barrel evaporation. Keeping the wine in for 6 months or more (top up as needed) could help you slow down production and make the wine taste much better in the process.

Just went down to check on barrels after one month and found that my 10l merlot (kit) barrel had wine running down the sides. I popped the bung and the vacuum seemed huge. Then I looked inside and saw vapors/gas. Didn’t smell/taste off. Sulfite added and now there’s an airlock on it. Ideas...

I hear you! Since making the kit, I’ve tried making with fresh grapes and the wine is much further along than the mm labodega kits I made in 2014. I don’t know why, but the kits take a long time to move along. Btw, I’ve always used brandy and it still needs time to settle into itself. Good luck!

How did this work? My la bodega port kit just turned 5, still developing!

That’s my thinking too, but I’m wondering if people know about this from an experience point of view, or even know something about what barrels let through

Hello, Id like to keep a 225L barrel in my father’s garage for aging port wine. The garage is under the apartment building, has a door but there is air circulation up top. There is no car in his garage slot, but it is a working parking garage where some other residents park their cars...

I just read yesterday that the bags are more oxygen permeable than bottles by quite a bit. I bought 4x5L bags but know that won't be using these for long term storage. Or maybe I'll put port in then and see how oxidation works?

I didn't add any at the onset. I caught it too late. When I was punching down this morning, the smell was less intense but still there. One thing I'm worried about is that the fruitiness has fallen way back. Will more nutrients help the situation? DAP?

Thanks John--will more violent racking /aeration help? I read that it can make it worse. I was thinking id do more splash racking when I get home later but don't wanna make it worse

Uh oh-- I let my 5 lugs of Tempranillo (all in 20 gal brute) from Saturday to Sunday night at 60F and pitched Lalzyme for 8hrs CLOS yeast using goFerm. Starting ph was 3.8 1.096SG. Temps got to 75F this morning when I saw the first real cap. Punched down. Came home and I'm smelling H2S...

Been watching all online dumping grounds, but nothing has come up yet. Too many things to list. I used another friend's meter and am getting 3.8. Is that too high? This is my first year really caring about numbers (thus the vinmetrica) but I don't really know where to go from there... I have a...

Yesterday My apartment was broken into and along with every electronic thing that can fit in a backpack, they stole my vinmetrica sc300. I had it right by the door on the way to show a buddy of mine, and wouldn't you know it, I came home to a smashed window, and open back door. Enough whining...

Hm.. I'll remain vigilant!

So, not "clean" ? Was the wood affected by moisture?

This is interesting. How old is an old barrel? What does it taste like? I've only had my small Vadais for 3 years, but am really curious

Yeah-- I did this with a couple of other friends, and left the carboy at their house. Not even a airlock top up. The wine oxidized. Still there after 3 years!

Thanks everyone. Looks like the smart thing to do is to go it alone. Id like to make it as fun as possible so I'll stick to my goal of learning as much as possible and seeing how that learning pays off every three years.

Thanks guys. Im definitely not selling wine. We're very clear on that. I've explained how long it takes and how much work it takes. As you know, people aren't really up for doing any of the work, which is why they've offered to pay for the grapes and all associated costs. But then there are also...

Coleman, how's the Tempranillo port? I made 6 gallons last year and I think it might need some acid. Feels allotted flat. Haven't tested yet, but I'm not sure how that will work because it already is fortified

Hello all, Several friends want to join me this year to make wine. They've suggested helping to buy the grapes in exchange for some bottles in the future. How do people handle this? Do you just split the costs evenly and then split the bottles evenly as well? Ive only been making wine...