Search results

If you have a wine thief, try using that to stir. It won't displace much of the wine at all.

Sangria for sure. Fruit, vodka, brandy or rum, sugar. Here's a good recipe, but I leave out the seltzer and use dark rum. Red Sangria Is Perfect For Sipping Poolside

Our big guy, Beau, who we lost last year on July 31. RIP, Beau.

Another label design

First try at labels, using Avery 22827 labels

I started drinking it about a month after bottling. It was already pretty good. But letting some of it age past a year.

Thanks, guys. Guess I will skip the sorbate.

I made the RJS En Primeur Super Tuscan last year and like it so much that I just started another batch. It has 2 bags of grape skins.

I am completely new to winemaking, period. Bottled my first kit in November 2019. I made 4 kits over winter 2019-20 and am on my second one this winter. So very, very little experience, very little knowledge. I flunked chemistry in high school, and really don't have much idea what these...

Thanks. I should take pictures like that, because my memory is crap. I sent a message to RJS. Here is what they responded "Please add the second 2B just before bottling, stir it in and bottle, should you be aging in the carboy add it at the end of the 42 days. " Interesting, though -- the...

I made this kit last year, my second one ever (Mosti Nero D'Avola was my first). I didn't take great notes (any notes, really) about what was includedin the kit. My foggy recollection was that there was one oak chip pack and one grape skin pack. When I started the kit today, there were 2...

Yeah, I found that if oak chips are in the primary, I just cannot use the wine theif to get a sample. Have to rubberband a mesh bag over the tip to be able to use it.

I only started winemaking a little over a year ago. I have made the MM Nero D'Avola twice, my first ever kit and my 4th. I will make another batch this winter. My favorite. First drank it on a trip to Sicily, where it originates. Very good early drinker, and great a year out.

I am still fairly new too, but so far, I have had some wines that are finished fermenting at SG.996 and one or two that have gone to .992. I guess the rule of thumb for fermenting being finished is an SG under .998 and the SG doesn't change for 3 days.

My first kit, and my favorite so far, is the Mosti Mondiale Nero D'Avola. It is an all juice kit, meaning it contains 6 gallons of juice, no need to add any water. It is also a very easy kit for noobs -- no grape skins to mess with, oak chips (and maybe dust) in primary. Started drinking Nero...

Your thinking is probably spot on. I added the kieselsol today and degassed my Argentine Malbec. Tomorrow will add the Chitosan and top it off with a commercial Argentine Malbec.

The WE kit says topping off is not required AFTER the degassing. It wouldn'tstill be actively releasing CO2 then, would it?

I just follow the instructions, being very much a noob myself (just started making wine kits a bit over a year ago). I can definitely see the rationale in racking it before fermentation is completely finished, to make sure you keep some CO2 on top of the wine. So, with no specific instructions...

Some kits say to rack into a carboy when SG is around 1.02 (Mosti Mondiale, RJS). Other kits say to rack when fermentation is complete (WineXpert). Funny thing about my current WE kit -- the instructions say "Topping up the carboy during the clearing process is not required", which goes...

I use the rounded end, not the pointed one.