Search results

Yes, I started one in Nov. as well. I concur, tasty already!

Ok, bottled the Zin (1 yo), and I couldn't believe the flavor profile! Un (ahem) unbelievable!! My first reaction was 'this is easily a $20 bottle of wine (30?)'. Extended maceration may have helped. I bottled this a bit late, because I wanted to give the extra tannins and such a chance, to...

EVERY new winemaker does that (including me, 16.5% or so), then you realize that the flavors come through better at 13-14 (reds), lower for whites (12?)

One piece of advice, never top-up with a wine you wouldn't normally drink. (AKA don't top up with crap wine! lol!)

. . . also volume loss, so think about your top-up addition now. I did an apricot wine (from dried apricots), and lost at least a quarter to a third. You have assorted fruits, so you won't lose THAT much. Also, I didn't use any fining agents, apart from a bit of pectic enzyme, but feel free!

Some people just like to rail against something.

Isn't this forum great!

I don't know your experience, but as long as that key lime has no preservatives (sorbate). I don't know, I think it will give it a bit of 'pop', sounds interesting! FWIW, peaches will have a LOT of solids, so time . . .

Aaah! That's the fun of wine, mix it up, see what you get, lol!

OK, I think I see, but I was never good at juggling either so . . . edit. OK, so you're adding volume at a lower SG, so a lower total ABV, I get it.

Why? Why not ferment dry, then back-sweeten? Easy peasy. Plan for 12-14% DB 12% If you add fruit, you're adding sugar, thus higher ABV

Never mature, I'm sticking my forefinger out and thumb as well as my tounge! Again, not my bands I have been listening to AC/DC since 1976 (Bon Scott era). My Dad Took me to a record shop and said "Pick out something you want", no idea, but the cover looked cool (Dirty Deeds), never looked...

'Nothing to see here kids, just go about your business! ' A bit too low key for me, I even went to the last AC/DC concert (5th time)!

I think that a lot of French wines are great already, are you suggesting that 'outside' wines may be used beneficially, to improve or adjust a French wine? I thought that was illegal!

. . . also, don't do the initial ferment in a jug. You need a 1.5 to 2 gallon plastic bucket w/ lid (for 1 gallon batches), because initially the yeast needs oxygen to multiply. Look for that triangle on the bottom of the bucket, with a 1 or 2 in it (food grade). Later you will siphon out of...

Just depends how much you want to run into the walls and such. A two day 'bender' will get you there, but I'm not sure it'll be worth it (2 hands weighing)!

Lol, I have 4 Carlo Rossi jugs, that I got for back-up. Not great wine (drinkable), but I got carboys out of the deal!

Yeah, I made some Finer Wine kits, and put extra (after racking) in 1L bottles, to use for top-up. Problem is, the 'ol 'I'm going to try this' bug got me! ~ guess I'll top up with something similar!

Bananas kill spiders? I thought a big stick (given to someone else) would do the trick!

Good explanation, and as far as the top-off concern. I always make sure that I make extra, that I save in 1L bottles for top-off, so I can use the same wine for additions. (. . . and for future tasting, when I can't help myself any longer!)