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I really like winegrapesdirect. For whites you can pick either chardonnay or a chenin blanc. I have also heard good things about Walker Fruit Farms, they ship pails. I am planning to order from there soon.

I was looking at their inventory, they seem to have a nice selection and they ship to me. What have you made from them and how did they turn out for you?

Where in Northeast PA do you pick up the juices? My family is all from up that way.

I am in the process of 2 wines from buckets/must. My first ones. I just transfered my syrah. It just finished MLF with VP41, done in 3 months. I transferred to a 6 gallon carboy, added 1/4 tsp Kmeta, about 5gm tannin complex and 1.5oz french oak. My numbers for this one after MLF were pH...

Winemaker magazine. 2016 it will be in Sonoma.

Just getting everyone's opinion about this conference. Those that have gone, what was your experience? Was it worth it? Fun? Which lectures/bootcamps have you attended and were they/were they not productive and worthwhile? Thanks Jon

I purchase wine all the time. I also belong to a few Napa wine clubs and absolutely love it. I have had to buy 2 more wine racks for my basement (7 total) because of the addiction. And each batch bottled usually takes up 1 shelf of the rack. Things fill up fast!!

I am in Stags Leap Merlot from Eclipse is my choice.

Didn't see this post, thanks!

They are not soaked, but are spritzed with Kmeta prior to use. I wouldn't say they are completely dry prior to use. I will have to reform my ways Should I recork them?

I noticed some of my corked bottles have what appears to be moisture coming out from the bottle? Anything to worry about? Do they need to be recorked? What causes this? Thanks

I recommend do NOT sweeten it. Just make it like a traditional cab. Give it away to friends for xmas and your next kit pick up an island mist, dessert wine, or a moscato.

Also, check the gravity. If it is still above 1.000 it will still ferment and produce CO2. This will help protect the wine. At this point it will only be in the 6.5 gallon carboy for a couple more weeks before you have to proceed to the next step and IMO will be fine.

I believe at this point to racked off the primary and into a carboy with some headspace at around 1.010. What I do with my pump is first use a long spoon handle and stir the lees back into the wine and add all my stabilizers. I have a pump with my wineeasy that I then hook up and allow to...

Has it been determined yet if this product can be used for bulk aging? Once completely fermented/fined/degassed will it maintain an adequate vacuum for 3 months? Also, perhaps a stupid question, but does anyone know what the air content/o2 amount is in the airspace of this vacuum. I assume...

Meant 6 U.S. Gal. Had beer batch size on the brain

I would personally stabilize the wine with Sorbate and do what Tom suggested. Make a F-pac with the blueberrys. I have used "natural" flavoring blueberry that you can buy from many online vendors. I only used a very small amount of the bottle to 5 gallons just to "turn up" the blueberry aroma...

How about making wine with Welches grape juice? It is pretty easy and may get you the taste you are looking for. The recipe is on the forum. If you want to do a kit the Orchard Breezin or Island mist kits are 5 gallon sweet wines, but different flavors you can choose from. Only other...

So I completely understand frozen red must. However does anyone have experience if whether frozen white must (juice) is considerably better then a white wine kit? Do those of you that do frozen must also do frozen whites or since there is no need for the skins are white kits easier/similar...

I personally have not had good luck with letting time do the degassing. At 8 months I have had kits still gassy. I figured it was because they are topped up and only have a surface area of 1.5 inches near the top of the carboy, not much space to off-gas in a reasonable amount of time. My...