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I tried managing my portfolio for years, but now I have a local firm handeling it. They invest only in mutual funds. I guess I didn't have the patience it takes nor dedicate the time. I've been averaging 8% with them which is very good these days. My goal is a 5% return so right now I'm ahead...

Spaniel So you put the carboy into the frig for 5 - 7 days prior to the final rack & the crystals fall to the bottom & you can rack the wine off them. Do you do this with all your wine or just Reds? I may have to start doing this.

I made a CC Red Mt Cab bask in Apr 2012 and began drinking it in Oct 2012 and I had wine crystals in it. However I just tried a bottle this month and there were no crystals in it. I checked the other 20 bottles I have left and didn't see any in them. Don't know if they were absorbed or what...

Welcome, there is a lot of good insight here.

I have developed "wine crystals" in my CC Red Mt CAb. When I was bulk aging I didn't put it in the frig, I left it in an area where the temp was 73 - 76. Is there anything I can do about it now? It still tastes great and when I get to the bottom of the bottle I usually use a strainer to catch...

Richard, welcome.... Chitown, I've only been making wine for 4 years but I'll offer my opinion. I've made the WE Lodi Ranch Cab twice. I am bulk aging the second one now. And I have made the CC Red Mt Cab once. Both are very good. The Lodi isn't as heavy as the Red Mt. It goes with a lot...

Putterrr - This is good info. I have done about 360 bottles, but have never done an RJS kit. I believe next time I'll try one. I have done all WE kits. I like the WE Eclipse Merlot for Red and the Sauvignon Blanc for White, but the Red Mt Cab is a favorite also. Do you recommend one?

I made this kit last year before it was Eclipse. It came out very good and this year I ordered the Eclipse version. It is in the carboy now. I started it on 4 Aug and will probably bulk age it for another 5 months before bottling. It makes a very good Cab and we quickly drank all 30 bottles...

Dave - Thanks for the info

Rooster - Welcome to the forum

James - Nice description on making port. When you say "Essentially the grapes are fermented until the wine reaches the desired sugar level, at which point the fermentation is stopped and wine spirit is added." what is wine spirit? I couldn't find it anywhere.

Tom - When you made the kits, when did you put the F-Pack in? I have heard of people putting half the pack in during the primary and the rest in later. I have made a wine with an F-Pack once but didn't half it between primary & secondary. I thought it was way too sweet/syrupy for me. Any...

I made the chocolate orange port last year. Started it in Oct and bottled it in Jan 2013. It took longer than I thought to get the SG down to where it needed to be. I stirred the wine a couple of times to see if that helped the process & it seemed to. It helps to be patient, wine sometimes...

I have 4 glass carboys and have had no problems with them for the past 3 years. However I am thinking about buying a BB just to see how it might be. From the replies posted here it sounds like it's personnel preference and how you intend to use them.

Jerry - The labels look great. I've never used the Avery labels. Are they hard to take off when re-using the bottle?

When I saw this thread I knew I had to respond. My RM Cab is 16 months old & I only have 16 bottles left. It is definitely the best Cab I've made. I ordered the Eclipse Lodi Cab last week and will start it next week. The plan is to bulk age the Lodi for 8 months & see how it compares to the...

I've never heard of those carboy cleaners before. Do they attach to a drill or is it all hand driven?

I like Kimberly Vineyards or Kimberly Winery. ROLL TIDE!!!!!!

Well my Merlot has been bulk aging since Feb. Last night I stole some from the carboy. It was clear as can be and it tasted great. I'm always amazed at how good homemade kit wines are when compared to the store bought wine. I'm going to let it bulk age until Aug and then bottle. About 1/2 of...

Robie - I'm using the $9.99 Vacuvin wine saver that can be bought at your local wine store. Put the stopper on a bung and I pump the air out of the carboy. I find that even after stirring with a long handled spoon and agitating the wine with a drill for 5 minutes there is still air inside the...