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Wish I would have known that before I bottled my Sauv Blanc...

I had the exact same reaction to my Sauv Blac that I started in June- staring from the first taste after degassing and clarifying it was very dark and taste was flabby and not like a crisp SB - I almost dumped it and didn't bottle it but I did end up bottling it and it still is profoundly...

I'm getting some Aussie Chenin Blanc juice from Presque Isle and I haven't made white wine from juice for a while - The juice is 23 Brix, 6.1 TA, and has a pH of 3.34. I'm going to use QA23 for the yeast - Any thoughts on fermentation temp or if I should made an acid or other adjustment before...

I bottled min a couple of weeks ago and mine was the same - way to dark for a Sauv Blanc and really flabby (for lack of a better term) with none of the zip I tend to find in good commercial Sauv Blancs - Likely to be a dumper and my last Finer white until they resolve this oxidation

Viticulture is a very well regarded hobby board game and is actually the 25th rated game out of over 10000 games at board game geek which is the biggest website for board game fans such as myself Viticulture Essential Edition - That being said it is a pretty complicated worker placement game...

Winexpert used to have a Corvina blend in their Crushendo line that was really good after it was aged - I'm guessing this is an update of that wine

You can get frozen 5 gallon buckets of high end grapes from Brehm - It is expensive but the quality is amazing - The have a pretty good selection of different Cabs and other grapes from various regions in California and Washingto

I think LD Carlson is more (or at least as much) responsible for this policy than Winexpert and their corporate overlords. Carlson has been trying to make LHBS more competitive by making on-line retailers less competitive for years - but that makes sense since that is their market. For my...

I doubt there are any artificial flavorings in the F-pack - they are mostly just sugar and juice (together as concentrate)

I have made the previous versions of this kit and it has always been great and my first choice to give someone if I don't know their tastes - That being said I don't know if changing the yeast will do much with this kit because a vast majority of the flavor comes from the F-pack

I have made the All Juice PS and I found very disapointing - Not much PS character at all instead it is an OK medium weight table wine and all of the CC showcase wines I have made have been much better. I have never found the CC Showcase to be thin but if you want a little more roundness I would...

I made the CC Two Latitude Merlot that was a limited in 2007 which is a blend of Napa Valley and Walla Walla Valley merlot and it is excellent. I entered it in a local wine contest and it got first place out of the 50 red wines entered.

You won't be able to take a reb kit and turn it into a Rose - you could add a little Malbec (very little)to a dry reisling - I don't know how that would but a few (very few) roses are a blend of a little red into white wine. I personally love a dry rose this time of year and I just found...

D-47 is pretty much a white wine yeast so would probably be a poor choice. ICV-D21, ICV-D80 are good choices (which are tough to find in homebrew sizes except at www.morewinemaking.com) - If you go to Scott Labs web site they have a handbook you can download that has great info.

With the F-Pack, you make the kit to the normal volume (and the main bag of concentrate is 7.5L, 10L, 15L, or whatever the package says) and then you remove some of the wine at the clarification step and add the F-Pack. You can save the removed wine to top off the batch when you rack off after...

If you don't have any, get some defoamer (many stores that carry more beer making stuff carry it) It helps keep the fermentation managable (and doesn't effect the end head retention) and even works in the boil to keep the wort from foaming all over your range or floor.