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This should help answer your questions: http://www.brsquared.org/wine/Articles/surlie/surlie.htm

All about the study prep that goes into taking the Master Sommerlier Exam: http://www.jbwpro.com/JBWpro/SOMM.html

I would bottle it and open it in approx 9 months. Granted it may appear oxidized, but given some time in the bottle, it may mellow out. Worse comes to worse, in 9 months, you pour it out, but might as well try and save it in the bottle.

As do I Wade. It has been quite a journey.

The class is in Chicago over Feb 20 and 21 if anyone is interested.

I'm a little excited and want to share the news. Today, I succesfully enrolled in the Introductory Course which is the first level of becoming a Master Sommelier. I am only looking to become a Certified Sommelier (Level 2) but still seems pretty cool. You can get more information here...

For those of you working in the food/hospitality industry, or for the beer enthusiasts like myself, you may find this wealth of knowledge helpful: http://www.cicerone.org/ Scuba

Bingo! I am one stop shopping hahah!

The wine making background did help out quite a bit actually, but the instructor was able to give information about how the different types of oak impact how the wine will come out. I am also going to be taking a bartending class this fall when I return to school to work toward the completion...

Hey guys! It's been quite a while since I last posted on here and wanted to give you guys a brief update. I enrolled and finished the foundation certificate of the Wine & Spirit Education Trust (WSET) today. The foundation course provides information to front of house staff about how wine...

Excellent labels! Congrats on the first kit, your hooked now. I see your from Avon Lake; I am from the east side of Cleveland!

Thanks!

Recipe?

Hello! So while sitting enjoying a cup of coffee and reading these forums, a light blub went off, and I thought why not make coffee wine!?!?! So a quick trip over to Jack Keller's website provided me with the appropiate recipe: <CENTER>COFFEE WINE (1)</CENTER> <UL> <LI>½ lb freshly...

I also have the double handed lever and I understand what you are saying about the "hole" or "dimple" in the top of the cork. I find there is a certain technique that once you start to implement in your corking will seat the cork completely in the bottle's neck and leave nothing sticking out...

http://www.rakgrape.com/index.php I have bought from them before, they are very helpful and will answer any question you may have as to what will grow well in your area. Scuba

Thanks for your help!

It seems a little dark to be a white zin?

Ok so my three new kits came in yesterday and being excited as usual Irushed to get one fermenting. I picked the Strawberry White Zin to start first, they only provided one gallon of juice so I added that plus 5 gals of water to the fermenter. Threw in some bentonite...

And don't forget, pictures are always good .