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Does anybody know of any sources for Chilean grapes in the Chicago/Milwaukee area? I have multiple sources for juice, especially the McHenry Cty. Corkers (if you're interested in juice contact [email protected]). Thanks in advance.

I just made my first fruit wine, plum from my own trees. Wine fermented dry (15% ABV), crystal clear after 60 days and 3 rackings. It tastes good. I would like to sweetener it as I believe that will help with body and I'm a little concerned with the high alcohol maybe effecting taste as it...

This sounds like an adventure. I've made wine from Chambourcin a couple of times and was happy with the results. I think Salcoco was right about the fermenter and the yeast. I can only get about 350 lbs. of grapes in a 44 gal. Rubbermaid Brute without having to worry about the cap overflowing...

I've been making wine for some time but this is my first time trying to make a fruit wine. Started out with 30 lbs. of plums and 6 gal. of water. I racked from an open container to carboys when the S.G. hit 1.0. The interesting thing was I ended up with 10 Gal. of must/wine. A lot more than I...

I've purchased grapes from Santa Fe. Their in an odd shaped lot next to the old Santa Fe tracks (hence the name) that is tough to get in and out of. They're fine and can be kind of a hoot but there are other places just as good and closer to home. You might try Tropic Banana Co., 300 N Van...

Last spring I decided to try an experiment with some Chilean Pinot Noir juice. Although in the past I have made some nice table wines from Chilean juice, I have been disappointed by the lack of varietal characteristics. My thought then was to augment one of the flavors typically found in Pinot...

Others have already said it but .. Your yield of juice depends on the grape and the conditions the grape was harvested under. Grape variety 'x' may yield one quantity while variety 'y' may yield something else. Weather conditions at or around harvest time also plays a role. One important...

Tom, I also like new bottles and like you I do about 20 cases a year. I think that's a little too much for scrounging from restaurants and bars, to say nothing about all the messing around trying to remove the old labels. Back in the bad old days I think I used to collect 2 or 3 bottles for...

"This years it's 7 lugs of Primitivo in a 44gal brute with room for at least 2 more lugs" Maj, Last year did 9 lugs in a 44 gal. brute, worked well, plenty of room. K

I have had this same issue with Chilean juice. In fact this year my readings are almost identical to yours, ph 3.2 and T/A 4.0. I think the issue is Malic Acid. What I do is use Potassium Bicarbonate (0.67g per L) to bring the PH up and lose some of that Malic. I get the PH a little higher than...

Rod, Sounds like you're in good shape. You might want to try bumping your acid again (I'd try to get the ph down to 3.5, and this will also bring your T/A up a bit which might be good), or not. Have some fun with it. I'm sorry I can't help you with VP-41. I've never used that strain. The ones...

Rod, you're correct most red wines benefit from MLF. That said, you might want to take a pass on MLF. I see you've been on the forum for some years so I figure you know a lot about wine making but you say you have no experience with Chilean Juice in particular. I think that some of these...

Hello PigsDaisys, Welcome to the forum. I assume you're from the UK. I believe 5 or 6 pounds would be $7.50 to $9.00 US, and yes, we can buy some very drinkable California wines in the US for that amount. I'm thinking in the UK you have access to some reasonably priced Spanish wines at this...

Very Cool Cost less than half what the Enolmatic costs and has more functionality. Nice.