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Our daughter’s college graduation is coming up next month so I bottled the Twisted Mist Cosmo and Blue Hawaiian summer wines in Graduation Themes. She’ll get some of these a couple of weeks prior to graduation so she can share with her friends if she wants to (she’s 4 miles away). The rest will...

For kits, my aging clock starts after secondary fermentation is complete. 7/16 on your dates. For reds the yeast have done their job, clearing agents are added from here we wait, with one more (min) racking at 8/30. For whites, after fermentation and secondary are done, again 2 weeks, you’ll add...

Hello all, while doodling away waiting for my summer wines to finish aging before bottling, I came across this movie on YouTube ("The World's Finest Winemakers") which follows a consultant winemaker as he makes wines for a few vineyards for California's 2013 vintage. The movie was released last...

Welcome into the WMT world! You'll find alot of information here, along with plenty of smiles along the way. There are a couple of good threads on blending in the library, just search for them in the search box or as stated above, start off with a 75/25 split between two varieties and adjust...

Mobilia. This farm is new to me. I looked them up and found their Facebook page. They look like an interesting site to visit sometime this year (when they open up). Interestingly, we visited Stable Winery in Andover, OH this past weekend and my wife loved their Catawba and I see Mobilia grows...

I've gotten some good Chilean juice from Luva (my Carmenere and Pinot are coming along nicely-1 yr in Carboy getting ready to bottle soon) and some 'thin' Chilean Cab Sav, but I believe that is the way the juice came in (I'd love to know the backstory on these juices). Barbera has been on my...

The rubber bungs are much better than those 'terrible' silicone ones. I'm now buying pre-drilled rubber stoppers when i need them exclusively. Wish I never bought those silicone ones. 8 outta 10 times I have to design something to hold them down for a few days. Zip Ties or thin wire seem to...

I’ve been doing business with John and Kathy for a few years and I’m sure they would entertain the thought. 800-695-9870.

I fly domestically (US) from Ohio to Florida and usually take a case down to my sons. I package it in reused wine cartons with as much padding as I can get. Up to this point I’ve reused specific wine shipment boxes that the wineries ship in. Never had an issue and only once was questioned about...

Hi. Welcome to the site. Don't listen to the gov't. Wine is good.

Label Peelers is having a cork sale and has the Nomacorc 9 x 1 1/2 - 100 count for .24 cents each at this time. Just throwing it out there. $23.85 per bag. 1,000 of them (900 series) is .21 cents/each. Plus shipping if you are not local.

Thanks. And I did mean press and not crush. You caught that.

@winemaker81 are you crushing out the juice from those raisins/Currants when going to clearing? Or, just screen them out and toss? I’m going to start an Island Mist Exotic Fruit and want to improve it by adding something to the must. The last batch was ‘meh’ but at the 1.5 year mark it turned...

I’m local and am still waiting for a ‘ready for pickup’ email from LP. West coast is slower on everything this year it seems.

This was an interesting trial, and your takeaway on yeasts I'm taking to heart. So far, I have always used the yeast that came with the kit...even after reading some comments which suggested to change from the 'normal' EC118, but your comment cemented it. I also need to review the yeast guide...

I’ve never had the Gnarly Head, but I will say the FWK Forte Zin is one of, if not the best kit I’ve made in the past 2 years. That said, I’ve got a Tavola Zin in aging for about 4 months and am looking forward to bottling and drinking in a few more months.

I understand that, in NE Ohio I have an open front porch and a back deck. If I place them near the house I'm good (usually) through Christmas. Jan and Feb are usually just too cold for long stretches, as the nights is where the cold really settles in below 30.

Or, split into gallon jugs and split the chill.

Thanks everyone. Cold stabilization it is. I’m in a patience game with this batch and the cold weather is coming, or I need to pick up a new (used) fridge. I never really thought of cold to help with this issue since it’s a red.. Sugar will be a last resort, but as @winemaker81 stated, balance...