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I’m doing the pressing by hand as well @BernardSmith Since it’s also my first grape fermentation. It’s good to hear you enjoyed the second run. I like the idea of having an early drinker!

That’s true @BernardSmith. I asked some folks at my lhbs about second runs and their opinions were all over the place. I think the honey should add the body that the second run could be lacking.

Thanks @crushday! I did add MLF and didn’t take that into consideration. That will take #3 off the table I think. I’m glad you brought that up as i was leaning towards that option.

I got my first pail of frozen grape must last Friday-yayee! Anyway, it’s a Cab Sauv and I am mulling my options with the pumice. Following are the options I came up with. Feel free to chime in with your opinions. I’m open to any other suggestions as well. 1. I can do a second run 2. I can...

I ordered a pail of Cabernet Sauvignon from them that arrived on Friday. It took five days to get t Denver. It was thawed when I got home at six but still very cold. It smelled and tasted great and fermentation is progressing well.

Thanks @BernardSmith for the response. This is how I felt at first too. Then I started reading posts of others doing this, and I decided to get the opinions of others with more knowledge and experience than myself.

Thanks @sour_grapes for that input, and @cmason1957 for the agreement. I respect your opinions as I’ve read many of your posts/responses. Since the results could be negligible, I might just think outside the box and do a lb of blueberries, a vanilla bean and fresh chips in primary since this is...

Hello forum! I just finished a kit that had grape skins and oak chips that I put in a bag together during primary. I’m expecting a juice pail tomorrow. Can I reuse this mess in a new bag for a second ferment? Separating the chips from the skins doesnt really look reasonable at this point...

I love wines-especially the dry reds and German whites. That being said, the first wine I tried to make was blueberry, and I make some each year. Tbh I ferment more apple wines than any other fruit.

Thanks @Brian55, that info will be super helpful! It’s great having a resource like this with people who are happy to share their knowledge and experiences.

Yes I figured it wouldn’t be quite ready yet. How long are you all aging this kit for, almost 2 years? Also did either of you use the oak dust I came with? That just seems like a clogged racking cane waiting to happen to me.

I know this is last years’ special release but I got a great deal on it. I was looking for the WE Double Noir, but my hbs owner sold me on this according to the taste I was looking for-and because he wanted to get rid of old stock, I’m sure. Anyway, has anyone made this kit and how did it turn...

Thank you @pillswoj for your quick reply! I appreciate it and I will follow your advice.

I finally bought my first kit! I had my eyes on a Riesling, but the only one they had left was the cheap one. I got this instead, since I enjoy the variety. Has anyone tried it before?

Once I get this mead out of my primary I plan to do a Riesling kit and then a double noir on the heels of that. I visit family in Missouri several times each summer and I always bring home several lbs. of fresh berries-so plenty of mead. The 12 gallons of cider from last fall isn’t going to...

I’ve got a strawberry/banana melomel in primary right now. In secondary I have several ciders, a blueberry/banana melomel, and peach hard iced tea. Next up will be my first kit-the double noir from we.

Being new here, I just wanted to comment on how this thread organically morphed into general chitchat between you all...I got a kick out of it! Oh and thanks for all the advice you have all given out.