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I just received a WineExpert Private Select Amarone kit that includes grape skins. Really looking forward to enjoying this wine down the stretch and I'm willing to be patient with some decent ageing. The kit includes chitosan and kieselsol and instructions for clearing but I'm planning to bulk...

I'm curious. Just starting up a wine cellar that's insulated, got the cooling unit, all the essentials. It's taking some time to get the wine, walls, etc. down in temp. My target is 61 degrees F. It's currently at 65 degrees and it feels pretty darn cold tbh. This is both bulk storage and long...

So I'm getting ready to do a full bodied blueberry wine mixed with about 15-20% un-oaked Cab Sauv reserve that I have. I will probably back sweeten to taste and likely use glycerin since it would be in the off dry range. Question I have is does blueberry wine oak well? Inclined to use a mix of...

Anyone have experience doing ML fermentation with Tempranillo? I'm thinking that since it tends to be a softer red it might be better to forego that step and keep the sharper acids and oak it up a bit.

Anyone ever do malolactic fermentation on elderberry wine? Going for a burly batch and thinking MLF would help round it out.

Anyone have long term experience using glycerine? I'm aware of the mouth feel and sweetening benefits, but have also heard about it producing off tastes over time with aged wines.

Anyone here ever tried freeze distilling peach wine similar to making applejack? Seems with some aging and back sweetening could be pretty good.