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Blue Moon Pumpkin Wheat and a cheap bottle of Mondavi Pinot Grigio.

Raising this dead post, lol. I did end up leaving the sorbate out and didn't notice any side effects. I just bottled it recently, and was pleasantly surprised that I could hardly detect the kit taste! I had my girlfriend hide the cases just so I'm not tempted to open any of them up ;) You...

I like to do both, personally. Electronic log books make life easy, especially with the math, but I like having my notebook around because a.) There's a backup in case my computer crashes and b.) I don't have to run back and forth making notes, especially during fermentation.

Just bottled today!

Thanks! I was just going to use a one quart tupperware bowl since there aren't too many corks.

I plan on making one tomorrow, and wasn't sure how much to use for 30 corks. Also, I've seen some have them sit overnight and others just an hour; is there a "specific" time to place them in?

When I made my sangio/merlot blend, I used a bottle and a half of the Banfi Chianti Classico for $8 a bottle (75% sangio 25% cab sauv). Didn't turn out to shabby!

That's hands down one of my favorite designs I've seen! If only I had the space for one. On a side note, where did you find those carboy covers?

Thanks :) Really the only color I've seen with whites has been cream. Just for my curiosity, I assume the color of lees is darker the longer its aged?

I just did the final racking on my Riesling which has been bulk aging for nine months, and noticed that the lees was dirt brown in color. The wine tastes and smells okay, but I just haven't seen that before. Any cause for concern?

So with my Riesling about to be bottled, it's time to move ahead to my next red. I've been eyeballing the Chilean Trio kit for quite some time, but a few days ago, I saw a WE old vine Zin kit. Has anyone had the chance to make one or both of these before? If so, how did they turn out?

I lived in Winchester for about three and a half years. Worked at Philip Carter Winery in the tasting room, then moved to the basement as the cellar assistant! :)

Hot dogs on the grill, smoked with mesquite chips paired with a Ravenswood special blend. All the noms.

I miss NOVA...

It's been in the upper 90s (heat indices around 105) with 70% humidity here in Indiana. It finally cooled down yesterday, but the heat will be back soon. I'm just glad I'm not living in a house with aluminum siding anymore!

Awesome! As others have said, it is a hobby that requires patience, but I find it so much fun because you get to learn about the science and math behind it! One piece of advice I could give you is don't hesitate to ask questions. This forum is full of information, and everyone here is super...

Though I haven't listened to them yet, I heard that The Inside Winemaking was pretty good.

I've been bulk aging my Riesling in one of the brewer's bags (a little over six months), swapping out frozen water bottles to keep the temperature down. The downside to the bag is that once you zip it up, it's a pretty tight fit with the airlock on so you have to be a little careful. Well...

I ended up getting three cases, and it was about $4 more which isn't bad at all. I'd rather have a surplus than not enough!