Search results

I do not have an actual grape crusher (on the list for next year), but I use an apple crusher to crush my grapes. I have noticed there are a lot of berries which were not crushed in the initial 'crush'. Should this be a big concern or will the skins naturally break during the fermentation...

I live in Louisville KY and have not found any produce places or winemaking stores who sell fresh grapes from CA. I was wondering if there are any members in the Cincinnati, Indianapolis, Nashville, or St. Lewis areas where they are able to buy grapes? I currently go to Pittsburgh each year (6...

All, I have 6gal of Chardonnay that ended up 'hot' (High ABV) because I didn't believe it was already finished so I added more sugar...) I have learned my lesson.... BUT I don't want to throw it away... I was thinking I would blend it with a lower ABV wine but not sure which one would be a...

I will end up with 6gal of Chardonnay that did not turn out just right (my error...long story) but don't want to dump it. What would be a good wine to blend it with? I'm thinking after I bulk age it I will put it in 6gal jugs and blend 1 gal at a time. I plan on having a peach/chardonnay, but...

I purchased a 6g juice bucket of Regina Chardonnay juice which had been refrigerated. I came home and let it sit 2 days to get to room temperature. I checked the SG and it was only 1.002. I added enough sugar to bring it to 1.085, pitched yeast and nothing........ so I thought maybe a bad...

All, I made a 1 gal batch of orange wine from fresh organic oranges and it has a heavy taste of "rind" to it. It is still pretty young so I am wondering if that taste will with age? Here is what I put in the mix... 11 large organic oranges (soaked the rinds from 1/2 of the oranges...