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I have a stalled fermentation problem. This spring I finally tried Chilean juice. It came frozen; a Cab Franc and a Pinot Noir. It was picked up on a Thursday. Fri was still quite cold but thawed. On Sat it was warm enough so I started primary. To my surprise it had already started fermenting...

For my first competition I did the best I could. Wait until next year! I did not even want to enter the fruit wine because I didn't think it was all that good but it was the only bottle I had for that category. I knew the Riesling was pretty good but the wine I thought was the best (a 1/12...

From the start of visiting this web site I have heard of "kit taste". Somehow people have been able to identify a kit wine by the "kit taste" Well, I think I might have made an id on the term. At least, for my taste buds. For the last 3 wines racked when young I have tasted something that I...

OK, since this was my turn to make dinner, I had a taste for linguini with clam sauce. The recipe called for 1/2 cup of white wine. No problem, since I had just bottled my first batch of a German style wine. A half cup for the recipe and a glass for me for a relaxing preparation. After finishing...

For the purists among us who want their Pinot Noir and Chardonnay in a Burgundy bottle and their Riesling in a Hock this is an interesting article. http://www.restaurantbusinessonline.com/archived-content/articles/history-wine-bottle[/URL]

I have known for a while that my Better Bottles did not have as much volume as my glass 23 liter carboys. About 1/2 liter less. But recently I have noticed that I have one and possibly 2 Italian made carboys that hold about 1/2 liter less than my other carboys. This brilliant observation was...

I started a batch of Dragon's Blood today. This is a first having never thought that anything not made from grapes would be wine. That is until I found this forum. You would think the recipe would be a no brainer. (Daves recipe) But I did not add the pectic enzyme. Why, I do not have any. It is...

I ordered self stick labels printed 4 to a page (approx. 4"X5". I think I goofed, they are too big. Be honest, what do you think? Stock that comes 6 to a page I believe would be better. I now have 400 of these so will have to use them up. Better get busy. I should have 120 to do this spring...

This is my first thread after being a long time lurker. I am working on my first batch of white (Grand Cru Liebfraumilch) and I think I have fermented to a too dry state. I took it off PF after 6 days when SG reached .998 (started 1.082) This was 8 days earlier than instructions as I am trying...