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So yah this weekend a friend offered me as many apples as I wanted. 10 crates fit into my jeep so that's what I ended up with. This came after they heard about and tasted some of my wine. They were all excited for me to make a hard cider/ apple wine. At the time I figured I could figure...

You nailed another great point with storage capacity. I am starting out and am slowly building an arsenal of carboys so I can only age so much at once. I also like the idea of making a large enough batch that I can drink some right when it is "drinkable" to my taste and then set aside some try...

Thanks for all the opinions so far. I knew posting this that there is no "right" answer. I was more interested in the whys that I may have been overlooking and I couldn't find a similar discussion searching old posts.

My eventual plan is pick up some 3 gallon carboys to experiment with. I figure they strike a good balance. Also the hype is real with DB everyone I know loves the stuff. A family member and her friend both approached me about helping them make there own batches of it. I asked them how much...

Just curious what all your thoughts/strategies are on batch size, especially when trying something new. Do you go small and just do 1 gallon as a test. Say screw it and go right to the size of your biggest carboy? Something in between? I ask because when making something like a country fruit...

It's been too long since I read the article but it basically laid out the math on the problem you are pointing to. It was something crazy like at least double or triple the current electricity demand to fuel an EV to replace every single combustion motor in the US. Bottom line is we use a lot of...

somewhat related story that I find hilarious: Had a law professor who went on on about how he got a new tesla and how he was saving the environment etc etc. He was a practicing environmental lawyer who was going after fracking companies in PA so he was all in to some extent. Anyway some kid got...

Can confirm it is indeed dangerous. Dave really knocked it out of the park. I took a bottle of the original recipe DB and a bottle of homemade sav blanc to a large family gathering. To extended family members who own restaurants out in LA happened to be in town. Well the two of them drank the...

Racked to carboy last night and tasted it. Both my wife and I could really only taste peaches. As of now replicating the 4th of July dessert seems to have been a failure but it seems we will have a pleasant light peach wine. It will be interesting to see if anything changes over the next few weeks.

MLF is something I've been seeing mentioned so I will have to read up on it a bit more before I dive into a red. I too was surprised they didn't seem to like the Chilean as much. It could have been them trying to sell me on ordered another bucked in the fall (as if I needed encouragement) or...

Catino's in Mount Carmel PA I'm not in any way affiliated with them other then that I shop there.

I am not in the Philadelphia Area, more Central PA but my local store just put out the grape/juice list for this fall and it has Red/White juice bucket options from both California and Italy as well as grape baskets from California. Not sure about stores closer to you but mine seems to be doing...

Interesting, as a relative novice I perceived a "fresh" juice bucket to be a step above a kit given the fresh nature of the juice. The juice bucket I made in the spring was kept refrigerated until I took it home. It was Toro ***** brand. Given that the fall order is coming from a geographically...

As my first batch of dragon blood quickly depletes I decided to start something a little different. Partially inspired by a July 4th pineapple and cherry desert I used 8lb of pineapple/peach/mango/strawberry and 2 lbs of sweet cherrys. Otherwise following the DB recipe. We will see how it goes.

Thanks for the response I didn't realize so much of a red wine came from the skins, maybe we will give one a go and see. As I said I am not sure how developed our tastes are so we may not notice. I have been browsing the site since I started my first batch and the amount of info is awesome.

Hi all I am pretty new to the forum as well as wine making. In the spring I was gifted the basic equipment plus a Sauvignon Blanc bucket from Chile. After sitting for about 3 months the wine is already fantastic, so much so that my wife and I have pretty much stopped buying commercial wine and...

Labels are great, how did you print them and on what?

Another option that I have found to work really well on some labels is hitting them with a clothing steamer. We have a little travel sized one that I can sit on the table and hold the bottle in front of four about 10-20 seconds. Some labels fall of at that point leaving being almost no adhesive...