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update on my merlot with coffee beans and Blanc with coffee beans...i am finding that the coffee taste mellows and dissipates as it ages(3-4 months),not all together though.

I have used brown sugar syurp myself. It's molasses and sugar. I wanted to add another taste hint in my Sharaz and also my Apple spice wine. Worked for me in both cases.

Hello Winemaker 81, Sugar here. You made a comment about unbottling A batch of bottles adjusted and rebottled. How did that work out? And not introduce O2 into the wine. I need to do some myself.

Now a year of wine making.. newbie still. What can i expect now ...having steamed my corks with boiled water??¿? Have been drinking and pulling corks all along.

Less is More...yep. I made 7 Fontana kits... Used 4 gal. Spring water and topped off with deep well water. It's worked for me. Used Cane sugars simple syrup also and used a can of frozen grape concentrate to sweeten with. Newbie fear is part of the learning process. Wine making is the nearest...

I did the same kit. Simular. However I added real Cocoa,,Tablespoon. Gave it that,... what is that? Thing with a smile. I like it, you may? Good sipping!✌️

The smoked Plums should be More than enough. I've used coffee,works well..tho thou of the vanilla bean. Please keep us posted on your progress and good sipping.

Yes, I moved my Fontana Merlot at 5 days.. Like the instructions suggest. Leave as much of the lees behind, those are dead Carcuses. Mine turned out great, following the instructions that came with the kit.

Open post. Has anyone successfully finished a Pineapple and Coconut wine? If so, will you share your receipt?

I have used the Zest application in all 8 ..5 gallon batches. Mostly grapefruit zest..which is working well as a plate so to speak for the other aspects of the flavors in the wine to be set up and presented on. Used a full orange skins with all the pulp removed in a Strawberry and Pineapple...

What yeast do you use?

How long do you wait to degas and stabilize?

David, 9 days seems to be a lot of time. Most all of the advise I have read suggest moving to secondary by 6 to 7 days. To prevent off flavors. The secondary is only a continuation of the fermenting process,after all. Good sipping.

Yep I understand that absolutely. There are recipes that say,loose lid..and leave till secondary. It'll be good. We not absolute. If works do it Sometimes those stews turn out to be a "Triumph my dear,a Triumph!" ..as Mr.Bob Crachit said. Take your pleasure and enjoy.

I believe The open air stir, produces a fuller wine. The O2 does its Job better. And think about it.. you can look at your creation daily... you are making something that is a first. Don't forget the notes. You may want to make it again.

Don't forget the zest..it really gives a vitality depth to the wine. Personal taste is simi- sweet. Enhances the flavors.

Don't let those Muscadine grapes go to waste. I have vines. My very first wine adventure was muscadine Wine. It's a year old and getting better. I recommend the use of grapefruit zest in the secondary (one grapefruit,) with a cup of dried currants. And leave the juice on the skins for two...

I use them but I boil them first. That helps remove dye and sanitizes. I double stuff,one into the other. Squize my friend squize. No worries.

Yep, There's a large selection and should meet any need. However, you will find your own way. Personalize your wine lable. ..☺️

I believe you are making a wonderful colleague.... It will mature very tasty. I would recommend whole Bean coffee or course ground or both in moderation (trust me). Remember your taste of instant coffee and fresh ground coffee... THAT WILL TRANSLATE TO TASTE... The differences remain. I am...