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You can make wine from frozen grapes, but it will not be ice wine. Ice wine is made from grapes that have frozen on the vine

I don't want to water down the wine.

I racked my Cali S Rhône today. Very nice, lots of fruit, raspberries, cotton candy, vanilla. Lighter than I expected since it had 2 skin packs. I wish it were available as a Tavola since its ABV is over 14% and I prefer lower alcohol wines.

I use a paint marker to label the bottles, comes off easily with steel wool.

Regardless of whether I use DAP or Fermaid, I don't add it until the fermentation is about 30% complete, usually around SG 1.050 -1.060. I don't add it at the beginning.

Sometimes I use DAP and sometimes I use Fermaid

The kit should have sufficient nutrient for the initial phase of fermentation. you could add a bit extra if you want but I never do. However, you should add add'l nutrient when fermentation is about 30% underway. I usually add nutrient when the SG reaches 1.050-1.060. Yu

I am a Rhône ranger and was excited when FW began offering Rhône style wines. I started the Southern blend a couple of days ago. When I ordered the kit, I failed to notice that it was a Forte kit. Imagine my surprise when I checked SG and found it to be 1.106! I wish they'd offer the Rhône...

Starting gravity after the addition of skins was 1.088

I racked my Brunello today from the primary. SG is .992. I did not use the EC1118

I love it. The secret is to cook it fast and keep it pink in the center. Onions are de rigueur

I have used a long screw driver to break up a cork that was pushed into the bottle (do this after removing the wine, of course)

I never use both yeasts. The EC1118 is just insurance for the manufacturer. I add nutrient when the ferment is 1/3 done--around 1.050-1.060

I have used standard corks (not agglomerated) that have lasted 10+ years. Beware that even the best cork corks will get crumbly after a while (15-20 years maybe less). Agglomerated corks will crumble after a couple of years. The corks that have a solid surface at each end are reputed to last 5...

Premium wineries recork old wines as a matter of routine.

Fruiting plants grown from seeds does not usually result in plants that inherit the same characteristics as the parent plant

4 cases clear Bordeaux $39 at Label Peelers

Not saying this is the case here but people often confuse fruitiness with sweetness.

My experience with reusing screw-on caps is they leak. I routinely use #9 corks in screw-cap bottles

Are the Carlo Rossi jugs gallons or 4 litres?