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Ok, my experience with sulfites & hydrometers are near nil. Ive usually made wine w oldskool no sulfite techniques. However im starting to use the sulfites now since I almost lost a batch of chilean sav blanc when my air conditioner went out for 5 days. I sulphited it then & noticed it preserved...

Update. Hey guys im concerned about this batch. The initial sg was 1.100 and 10 days later it was 1.0. Is this going to be to sweet? Can I add more yeast + a nutrient to try & get it lower? Or do u think it will be ok?

http://www.infusionspiral.com These spirals are simply the best & available at almost every winemaking site. 6 weeks for full extraction. The customer service is also great. They answered all my questions immediately. No sanitizing just place in demijohn. Salute!

Yea I saw that but who would brag about going to Lincoln? Lol & Wow! Small world is right. I'm class of 96. U still know more of the fight song then I do! Haha.

Rocky that blend sounds awesome. Florida is filled with about a dozen types of muscadines so you have me thinking about the possibilities.

Lmao! Sour you went to Lincoln? I went to Judge! Im from Tacony & grew up between cottman & princeton ave. In college I worked at Fruscos Steaks.

Boatboy, lol!

Ive made a bunch if kits & never even used the fining agents or bentonite. I agree with Rocky, 6 months is needed before bottleing. Although if u filter u can do it in 3 using coarse pads followed by the polishing with some color loss. Kits dont have as much sediment as grapes or fresh juice...

Rocky, hows Adrian? Lol Ive never heard of the zin muscat blend, that must be a strong one? 15% alc at least im thinking. Ive never done any fruit addition other then crushed grape skins packs. Interesting with the cherries but its ashame my wife is allergic to them. Im trying make the zin...

Dj, Im debating trying different blends right at fermentation or just making one large batch of the same. Of course I can always bulk age and blend later. What do u think?

Sour, Im full of useless knowledge & Im happy to share.

Bkisel. Thanks Ive made some good kits as well but now im returning to my roots. I started in Philadelphia and buckets from the italian market was how I learned. When I moved to florida about 10 years ago I couldnt find any suppliers of fresh juice so I started making kits. But now I have a...

Hello wine making talk, Im Paulietivo and Ive been a wimemaker since 1999. Im new on here so Id like to chat about some recipies using fresh juice. I make on average around 30-60 gallons a year and Id like to improve some more. Ive ordered zinfandel and barbera and I plan on blending them...

Have fun in making your wine! Tweek away my friend, you have the right idea. Ever since I've made wine from kits Ive experimented like a mad scientist. You will find that it expands your knowledge and ideas. Just a suggestion but at first tweek with a medium priced kit as the expensive kits are...

Its very common to be impatient while starting off in winemaking & not having an inventory yet. Thats good because it means you're into it. Italian immigrants usually start their wine in september/october and have the first taste (at least 1 gallon) at christmas time. So thats only 3-4 months...