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Yeah, I gotta start expressing myself better in my posts. I meant powdered tannins and chips together in primary. All my wines are less than a year old, but they seem to lack a structure or maybe body that I associate with big reds. I dont know if they’re too young yet, or if I missed something...

I certainly want the best I can possibly make. That’s a big part of me doing it myself. I’m purposely going a bit lower on the sg to hopefully balance a lighter(so I assume)flavored mead.

When adding oak chips to primary. Do they replace the other tannin additions?

I’ve always wanted to make a peach wine/mead. Lucky me, they were on sale today so I picked up 15 lbs. I plan on adding local honey to 1.080, adding pectin enzyme, making any necessary ph adjustments, and then pitching 71b. My question is-has anyone that has made this mead added water, or used...

Yeah, after I posted, I realized I didn’t add the word “type” after the blends. It’s just looking like I’m not going to get all the varietals I was hoping for and this may be the closest I will be able to get.

This year I have tried a Pinot/Syrah, Merlot/Syrah, and a Cab Sauv/Syrah. They all had a silky smooth finish that I can only assume (I know, I know) comes from the Syrah. I doubt Syrah grapes will be available in my neck of the woods, so thanks @JBP for that brilliant idea! So my plans are a...

I have several on their spirals for 3 months. Did you notice any extra flavors from the oak after that amount of time?

This spring I added 5 lbs blueberries to a lug and a half cs skins on a second run. It’s not the same as a kit, and it might throw your kit out of balance but I like the early results.

No matter how many times you’ve advised the use of the search function, I still need to hear it again. 🤦‍♂️😂. There’s just so many choices, I tend to get lost in the rabbit hole.

I’m in the same boat as the OP. I can get Petit Verdot but I don’t have any experience with that grape. Would that be a good option?

@Ajmassa, is MLF not suggested for rose’s?

Isn’t White Zinfandel actually a Rose? I got a request to make a Rose and I can get a bucket for a great price in the fall. I suspect fermented dry, it should be palatable.

We took a trip to Palisade Co. yesterday. It’s probably better known for peaches but there are several vineyards in the area as well. I was only able to stop at one, Bookcliff Vineyards. I tasted four of their reds, and they were all good but the Cadenza, a Merlot/Syrah blend was really nice...

What a wealth of information! Thank you all for the responses. There’s definitely a lot more I need to think about-I was absolutely gonna get a bunch of varietals. I wanted to make a “super” Tuscan, depending on the grapes available. I still might, but I’m also going to make a Grenache, if...

Hello folks! Im planning an aggressive(for me) grape buy this fall. I know it’s super early, but I want to plan out my purchases this summer. I have several 6.5 gallon buckets. How many lugs can I ferment in one of these?

I wish I had watched this before my first bucket press-I will admit...mistakes were made, lol

@DonnyDarko19 thanks for responding. That’s definitely more than I’m willing to pay right now! I’m going to try to join a couple of winemaking clubs in the area and start networking-which could be tough with covid.

@DonnyDarko19 did you ever find a local source for Chilean grapes or juice? I also live in Denver and I’ve been wanting to make a Chilean Pinot.

Thanks @winemaker81! That’s some great info. You and Bernard have convinced me to do a second run with this pomace. I plan on getting a press for the fall harvest, but it’s just not in the cards for this batch.

Thanks for that link @CDrew! There’s some great info in that. I’ve never given much thought to Why you shouldn’t MLF a kit, but the way he explained it makes sense.