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Hey did you ever end up making an orange wine @GreenEnvy22 ? I have a bunch of cab sauv skins I want to do something with. Will use one big pack in a red juice pail and was thinking to do a franken-rose. But I wonder if it might actually turn out more like one of these orange wines. I was...

Part two of wedding wines. I have 2 huge freezer bags of skins from 80lb of WA cabernet sauvignon last fall. I want to do another red, and maybe experiment with a franken-rose: red skins in white juice. I'll head to Gino Pinto's for the spring shipment. Leaning towards Malbec, maybe Carmenere...

I'm making the wine in our relationship, although my (male) partner is sort of showing me the ropes. He made terrific meads and ciders for a few years before we met, hasn't started again since although is considering to for our wedding/whatever we call it. Little more of sweet tooth than me, I...

@Spencerthebuilder Did you end up adding the sauv blanc juice to the Shiraz skins? Or which white did you go with? I'm down with Frankenstein, just trying to figure out the juice pail.

How are things coming? I'm toying with using some of the Cab Sauv skins I saved and adding to white juice for a rose in the spring if I have enough.

Also I still have all the pressed must (with a decent amount of juice in them bc we hand squeezed)...I think it's good for one more round. It's the must from 80lbs of Cab Sauv grapes- realistically how many gallons juice should I be adding here? I don't want to do cab again so I guess it...

So I finally racked off of the sediment. Soooo crazy last couple months, extra shifts/interviews/new jobs. Finally had to cut back slightly and stabilize things and I have a more organized schedule with regular time off now. Yay! Back to the vino... There was very little in the Riesling...

So wines are progressing nicely, despite the fact that neither of the MLF I ordered ever showed. F it, might as well go au naturel? My partner and I had a lot of disagreement about topping up, he had never done this for his ciders/meads and they ARE all excellent. I eventually dropped the...

Oh also so I learned, should have gotten some extra with the Riesling, as you can see, not quite to the top. My bf wasn't worried even though I was. He had some sort of like Argon spray or something that he put in before we put the airlock on. Coolio???

So! Exciting news, we pressed and racked to a carboy yesterday. We ended up not getting the press and did it by hand- each 40lb bucket at a time. I held a mesh fruit bag he had left over from making melomels over a bucket and he poured in the grapes. Poured out the free run juice, and then...

So my white is down to 0 Brix...still fizzing so I hope it can get all the way to .990 specific gravity. The red is chugging along, 3 Brix. I added some nutrients earlier this week to both of these. turned the temp back up 2-3 degrees. Hoping to transfer to a carboy in next couple days! I...

Also, for anyone interested- managed to get the rough areas these grapes were coming from. They said the WA riesling was from Treveri Cellars (Rattlesnake Hills AVA!) and the WA cab sauv was from grapes from Inland Desert nursery which is real near to Red Mountain AVA, east of Benton City...

Cool. I decided to go with the CH16. Hopefully here middle of next week (looks like stuff is shipping from PA so hopefully sooner). Day 3 am the cab is looking awesome, really juicing up and getting some fizz, very fun. It feels like a pet

@cmason1957 Yeah, definitely wasn't going to do the MLF on the Riesling. Part of the reason I wanted to start with a white juice like Riesling (or Viognier, which was what I originally was planning) was that I could keep it simpler as I learn the ropes. Then I saw all those WA grapes in person...

Finally got my butt in gear. I unexpectedly started two new jobs that had been delayed forever with COVID, and then an additional one I wasn't expecting, in addition to adding a shift at my current job. And then my side career (music) also unexpectedly picked up a bit. Yay? (BTW my nickname...

I went in person today since I was sure on the Riesling juice I wanted. I ended up going with a Cab Sauv from a region I've actually been in (east of Red Mountain) which has had the best Cabs I've ever had to date. However they let me look at all the grapes and ones that were a few days old...

So I am SUPER far behind on doin this. Had to postpone a few times already. Totally blew the season of the place 10 minutes away, what can you do. I called to make my order at a shop an hour away which has a much better selection however. The grapes I want they DO have in stock, but they said...

So I was cleaning out this space we will use for our projects. The bf used to make ciders and meads, tho took a break the last few years. He has 2 carboys full of cider from 2014 (!). Just sitting there...he said he sampled a few times and it was meh, and then he just lost interest in brewing...

Finally decided on my plans...going with Procacci's after all, it's just too close (10 minutes!) and our pickup day is gonna be this Monday or Tuesday, at least for the white (might wait another week or two to try the red). Sticking with a simple Chardonnay to learn the ropes, and then an...

They are, but I didn't live in NJ for 20 years- split as soon as I graduated.