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I did a Chardonnay from them and it turned out great, my best so far. It has only been in the bottle for 6 months and it is almost all gone. Everyone that has tasted it loves it and always wants me to bring some over...

Sorry, misread the question. I ussually leave it in for 3-5.

You can add water or you can just make a port out of it...

You need to check the gravity. Most transfer to the secondary when it is below 1.030, but as long as you have active fermentation you will be fine. Edited by: Steve

Here is what I developed for the Blueberry Port, don't know how great it will turn out. I pitched the yeast this morning. Ingredients: Blueberry's5.5 lbs Bannana's 3 - 1 w/ peel Waterto 2 gal Campden 2 Yeast Energizer1 tsp Yeast Nutrient 2 tsp Bentonite1/8 tsp Sugar 6.5 lbs Acid Blend3 tsp...

Nothing in the Carboy right now. I do have a Pinot Noir, Blueberry Port, and a Apple Peach in the Primary...

Thanks for the info, I am going to try to get it going soon...

I have tried using some of the label software, but most of them I have seen are designed to work with a series of preprinted labels and you are just customizing them. I prefer to use Word and Photoshop myself. I just search the net to find a picture if I need one.

I am looking to make a blueberry port. I have a recipe from a book, but I am just curious if anyone else has a recipe for a blueberry port so I can compare variations.

I know, but I like to live on the wild side sometimes...

Smurfe, I did pick one up at a local boutique winery, that is all they have in the area and I didn't want to wait to get a kit in the mail. I got Pinot Noir 10L Kit and just started it. I didn't go to the full 23L, I am between 21-22L, I wanted to keep my SG up (1.094 instead of 1.070-1.080)...

Looks great, wish I had one...

Sorry I have been away from the forum for a bit. I have been in the process of getting out of the Navy and relocating to Florida... Has anyone heard of or used a Fontana kit before? Steve Palm Beach Gardens, Fl

I clean mine up best I can and then throw it in the washer to get the little stuff out. Works good for me.

Looks good, raspberry was the first fruit wine I made and it is the best yet, my wife and I love it. It is about time to start a new batch.

With kit wines you should always follow the instructions. The kits are designed to give you a quality wine without any tweaking. Not saying that no one does tweak kits, but I would just follow the directions, it should have plenty of tannin already.

As long as it was still fermenting when racked into the carboy it should be protected by CO2. I would take a gravity and if it is within range go ahead and degas and stabilize... Everything should be fine.Edited by: Steve

djcoop, You do not want to rack your wine to the primary and then let it sit for 24 hours before you bottle. This will expose the wine to way too much oxygen and oxygen is our enemy. When it is time to bottle and you rack to the primary you need to avoid racking any sediment. If you have a...

I use sodium for all my sanitizing and potassium in the wine. After I sanitize I do not rinse it off. The little extra sulfite makes me feel like my wine is getting more protection...

I made aVintner's Harvest Fruit Bases Cherry and it turned out great right out of the carboy, my best wine yet. I used the 3 gallon recipe so I didn't lose to much body and flavor.