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Thanks for the input everyone! Looks like I'll give them a try!

Another newbie question. I think this may be a typo. But it says "NoAcid Blend" I'm guessing that means "do not add any acid blends", not "Add some "NoAcid" blend" Making "NoAcid" a wine making ingredient. Is that correct?

Has anyone used the silicone bungs with waterless airlocks? I bought a couple, but I'm nervous about using them. Am I being crazy? They just don't seem like thay'd give as 100% or an airtight seal as a real waterfilled airlock. But I'm frusterated because I had my second airlock in a year go...

Thanks Arne - So what do you guys think...If I ordered cherry concentrate from here do you think I'd get a decent product, or do you think it's too concentrated? 32oz makes 2 gallons.

May be an elementary question, but did you purchase this juice? Do you remember who the manufacturer was or know where you can get it? This wine sounds great and I'd love to give it a shot!

OXO makes a good cherry pitter. Crate and barrel has it, probably williams sonoma, maybe even target.

Thanks again!!! I think I'm going to do two 6 gallon batches, each slightly different.

Paul, thanks for the input. Joe posted this in response to a specific question I had private messaged him. I informed him that I was planning to get 6 gallons of JUICE that a local winery imports from Italy, so this is not a kit, but rather a fresh juice.

Thanks Joe! So you think raisins are as god or better than ordering a grape skin pack? If so, how many raisins would you recommend in a 6 gallon batch? Oak - Should I add it in the beginning stage, during aging, or does it matter when? Any thoughts on reducing the juice down a bit by simmering...

Actually, I'm going to throw this question out in the recipes section

Hey Guys- Has anyone ever used the Amarone juice that gino pinto imports? I'm thinking about getting 12 gallons in a couple weeks. Any good recipes or feedback? (this will be my first juice wine)

Update - So the Chardonnay I made is a Grand Cru Vintner's Reserve kit. It's about 8 months old now and it's AMAZING! One of the best chardonnays I've ever had. I put some extra Oak in it, but I'm so happy. Great kit.

Someone mentioned "Mist Style" wine giving a headache when first bottle and it improved over time. I made tangerine pinot grigio years ago. A week after bottling, it was TERRIBLE! Tasted like syrup. forgot about it for at least si months and figured I'd give it another chance. The aged...

I used to have the carboy handles. After hearing some bad things, I stopped using it on full carboys. I still like it for when they're empty and for washing, but I got the nylon slings. I think they are a LOT better anyway.

I just really like it simple with that drawing. I don't know why, but i LOVE that drawing!!! Everything is covered on the back label. (attached below)

Might as well through my Braggot label up as well...(Even though it's a mead/beer hybrid)

OMG- I've been trying to get through all of these! I'm only on page 168! There are so many amazing labels you guys and gals have made! Here are a couple of mine that I recently did. (No, the painting isn't mine, nor is the Elephant...is that bad? But the farm photo is) The California...

Thanks! On reading your post, I thought the red wine looked a bit brown - I guess that's the air getting to it? I think it tastes fine. I put it in a carboy…maybe i'll try to rectify it. I think it still tastes fine. Thanks everyone!

Hey all, I'm SURE this has been answered at some point, but I couldn't find an answer searching. I have a red kit that I put on at the beginning of december. I just went to do a final rack, and the airlock was dry (3 piece airlock). It doesn't appear to me that the wine spoiled - Is that...

Thanks! I feel MUCH better. I'll just go get some more chitosan to replace the amount I used and put it in my Coastal Red.