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I am very new to winemaking. My 3rd batch is in the clarifying/aging stage. I have been very impatient in wanting to try the first two (Nero D'Avola and Super Tuscan) but have managed to not drink more than one bottle a week, starting about a month after bottling. I have set aside a case of...

It says $90 to ship to Tucson, Arizona 85748. That is almost as much as the shipping from Canada. Any chance you will get the Nero D'Avola Alljuice?

My first kit was a Mosti Mondiale AllJuice Nero D'Avola. Being my first kit, I did not let it age and have been drinking a bottle about every couple of weeks. I really like it and will buy the same one again. Even though, with shipping all the way to Arizona, it ends up costing right around...

I think people do that just because they think it looks "nicer". Pretty much all of the limoncello I have seen in Italy is cloudy. I just can't see straining it because it will undoubtedly lose some flavor. Here is the batch I just made.

Welcome. I didn't quite understand your "task". Are you looking to acquire acreage for a vineyard and winery? Or are you looking for an existing one? Whichever, welcome. I live in Tucson, not far from our southern Arizona wine country.

The extraction will definitely be better with the higher proof alcohol. Use about the same amount of lemons, but the time will be cut drastically. I use about 2 pounds of lemons for each 750ML of 190 proof Everclear. So 8-10 pounds for 3.5 liters would be about right. Here is the link to my...

OK, after 2 1/2 weeks, all of the color (and flavor) is out of the lemon peels, so time to make the limoncello 3 1/2 cups sugar and 5 1/2 cups water for each 750ML makes limoncello that is about 57 proof. I had used 1125ML of Everclear, so adjusted the syrup ingredients. Ened up with four...

I made my own calculater using an Excel spreadsheet, but thanks for this. I'm sure it will be easier to use. Your recipe is a bit less sweet and a bit stronger than we like. But that recipe had 3.5 cups of sugar and 5 cups water for twice the amount of Everclear -- 1.5 liters. I didn't use...

I use 2 pounds per 750ML of 190 proof Everclear. I had 7 Sorrento lemons from my tree that weighed out at 3 pounds, so I used 1125ml of Everclear. I think tomorrow will be about 3 weeks for the peels in the Everclear, sop I will make the limoncello tomorrow if I have time. Whoa, CDrew! That...

I watched that video when you posted it on my thread. That is basically how I make it (but I use Everclear 190 proof). But I have some issues with the video: 1. They don't say what proof vodka they are using, and that makes a huge difference. Anything less than 100 proof ends up being...

I have just gone to the clearing/stabilizing/aging stage on my WE Nebbiolo Kit. The instructions say the temperature should be between 68 and 77 throughout the entire process. I had though that, once fermentation was done, that lower temperatures were preferrable. Am I mistaken in that? I...

Two weeks with the peelings in the Everclear. The peels have lost almost all their color, which means the oils have been mostly extracted. Will wait one more week, then turn it into limoncello

I degassed yesterday. I only have the one carboy. So I think after a month, I will rack into the bucket, clean the carboy, then rack back into it for another month. Or as long as I can leave it before the garage starts getting too warm.

I pretty much have to bottle age the wine. The only place I have for the carboy is in the garage and, probably by the end of March it will be too warm for aging wine.

I just finished racking into the carboy and degassing. I sure don't care for the WE instructions on this kit. Racking deredged up too much sediment. I do think it would have been better off to rack into the carboy around 1.02 SG, with no stirring until it was ready for degassing. Stirring...

Day #9 -- SG reading has been 1.000 yesterday and again today. Instructions had said leave cover loose, stir and punch down skins daily. But today, after no SG change, I locked down the lid and added the airlock. The instructions also sat fermentation takes around 14 days. Instructions also...

Bottled the Super Tuscan today. Nice and clear and tastes pretty good. Ended up with an extra 2/3 bottle, so will sample that later today of tomorrow.

Yes, I got the high end, WE Eclipse, 18L concentrate, with skins https://labelpeelers.com/eclipse-italian-barolo-wine-kit/

So by extract, you mean the infused Everclear. I thought there was some commercial extract, like vanilla extract, that you buy at the store.

No skins or oak in that kit? Is that why you added the syrup, currants, and oak? Nope, on cl;oser inspection, I see they did include oak --granules, or chips? My kit had skins and 2 packets of oak granules. Also 2 packs of oak cubes to add after fermentation is over. Nope, not going to...