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After some thought, I ended up switching to whiskey. It actually turned out really good! I let it soak for a little over a week.

Here's a mock-up of my next wine: a Chilean Malbec/Carmenere/Cab Sauv blend aged in M+ Hungarian oak soaked in Whiskey. Calling it the Charon Blend, based on the Greek boatman of the Underworld. Hopefully it'll have an earthy, smoky flavor to fit the "theme"

I'm actually impressed with 19 Crimes in general. I think the only one that didn't appeal too much to me was the Shiraz.

I mean.... You're not wrong. :D

Very good point. I've only made kits so far, and I have the RTFM mindset. I think some might become a bit "panicky" that if you don't follow the directions to the letter, it'll turn out like a fart in a hot car. I'm trying so hard to break that habit!

Yippy! Now I need to make the decision on whether or not to pay the electric bill or hop on this deal :)

Maybe? Water from different locales have different amounts/types of minerals, etc. so maybe that could alter the flavor? However, I think it'd probably be barely perceivable unless you're a somm.

+1 on idea number two. There really isn't a set ratio you'd need to adhere to. Just take 'em to the test bench, blend different ratios in test tubes and taste each until you find the one or two you like! :)

Awesome!Thanks for that. :)

I typically degas then add my clarifying agents, campden, and sulfite. Today, I had a total brain fart and added everything then degassed. Did I just make a whoopsie?

All the time! While it'd be nice to earn a profit from my favorite hobby, I tell thim I don't want to go through all the hoops to get a license and don't want to break the law. I will admit that a few Alexander Hamilton's have magically appeared in my "winemaking fund" jar, though.

One of my favorite pass times is street photography. Here's one that I took when I went to Pittsburgh.

IIRC, Italian carboys are just thicker and heavier. I saw a few that had "Italy" stamped on the bottom as well. Easiest way to check is by weighing them.

I had to use the three piece airlock during this batch, and yeah... They are pretty annoying!

The OCD in me is triggered, lol.

This is probably the most handy handbook I've seen! Thanks for sharing!

It's about three hours North of the finger lakes. I've been to that area before though!

Short back story: I'm originally from near the Finger Lakes region of NYS, and also lived in the NOVA wine region (boatboy represent! ;) ). They both have hybrid varietals that I absolutely love (Norton, Chambourcin, Vidal Blanc) so I want to move on from kits (mainly due to cost). Anywhoozles...

We all have those two or three pieces of equipment that we can't live without like a floor corker or AIO. So I thought starting a thread about the most useless or gimmicky equipment might be fun. For me, it's probably this thermometer I bought at the LHBS or the mini hand corker that came with...