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I made three batches of wine about a year ago using Chilean grape juice and they turned out fantastic. I spent a lot of time on this forum and morewine researching and learning the process. It's been a while since I did it but I took fairly good notes. The group buy for the Chilean juice didn't...

I'm working through my first batches of wine and was hoping for a process review as well as some advice on bottling. For a little background, these 2 reds are Chilean juice (Cab Franc and Carmenere) purchased toward the end of April 2021. Dosed with ~50ppm of sulfites and waited 24 hours...

I am making wine for the first time and have a couple of questions. I had 3 buckets of Chilean, 2 reds and a Sav Blanc. All 3 were unbalanced but taking the advice of folks here in another thread I let it ride for now. They all fermented out well and were tasting good when I racked to...

I picked up a few buckets of chilean juice at a lhbs for my first stab at wine (very experienced in beer). Because they were already fermenting when I got them home I wasn't able to get accurate readings on everything prior to pitch however about 1/3 of the way through fermentation I did a pH...