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Thanks Gabe, looked at their site but doesn’t look like I can get the juice in Florida. Roy

We make 6-10 gals of Peach wine most years. First we leave the skins on &use K. Meta to kill wild yeast then usually E1118 yeast. We have diced the peaches into small pieces, some years ran thru a processor, we DO add water to help with the issues you mentioned. Usually it’s min of 10 lbs to a...

Thanks Gabe, I’ll look them up, sounds good. Roy

Gabe, those are also our Favorite Red wines, how do you get juice from Italy? We have only been able to make those from kits. Roy

Ours is almost 3 years old and is one of our ALL time favorites! We truly are hoarding the last 10 bottles! Roy

Great timing on this thread! Also thanks Mike for that old info on temp & humidity vrs water & alcohol loss. I have a 40L and 23L barrel. At 68* and 45-50% humidity I lose about a bottle of top off wine every 2 ish weeks. That seemed Excessive to me, glad I'm losing mostly water. Been wanting...

Kyle, we too have backed off on the back sweeting sugar. Went from 6 to 5 now settled at 4 cups. We don't taste Sorbate so I can't help you there. Never use Sorbate in our Reds, only S P & a few fruit wines. Roy

I made this oak wine press 3 years ago. It was a metal kit, i.e. All metal parts, just add All the wood. I chose oak. Pic shows pressing. Black tarp is covering 700 bottles on our wine rack. Pressing in a 68* room, not 90* outside! Roy

Mike, it might have been "corked" . However the Real cork looked good with a little ring of red on the bottom. The taste was ever slightly vinegar ish. Believe we paid $35 for it, but when I googled it it came up as $75. It was a great RV Winery trip so we are not upset. Headed to the Finger...

We used to, but have backed way off. Fill in the blanks..... Now we take very small sips while bottling ( quality control) & hope there is at least a half bottle left when all is done!!

Tonight we had a 2012 Bonatello by g. Cuneo winery in Columbia Valley Washington. A Sanginovese. We bought this last summer on our RV Calif winery trip. We loved the winery & this wine at their tasting, but a year later we "Said What were we thinking? "Today it's about $75 a bottle! I had to...

A J , great presentation, tried using that a few years ago & gave up. Your tutorial should help many have sucess! Finally looked around the winery room, realized what we had invested then said $300 for a Vinmetric 300 is probably a good investment. LOL, Roy

How about " This better than Wallmart's Oak Leaf" ouch!! Roy

We totally agree with all the different volumes of the 6 gal carboys. We have 1.5 ml, 750s, and 375 bottles to handle the difference. But it is a pain storing the extra. Roy

Varis, Jim, take a big sip & rethink you statements. YOU know why we make wine!! It's just too much fun!! Making & Drinking!! Roy

As our previous post we love dried Elderberry Wine. Haven't made one in a few years. But as I type this we are drinking a Elderberry Wine made from concentrates from Home Winery, it's a 75% Elderberry - 25 % Cab. Our blend, it's our New House Fav!!! Roy

That would be hard for us to quantify. Just feel the skins have better contact with must so better extraction. All subjective . Roy

We do it simalar to Johnd. But vacuum rack out of the fermenter with a bag over the pick up tube. Then when done I turn the bag inside out so the grape skins are now on the inside of the bag, then put it in a bucket then pour the remaing must into the bag and squeeze the bag dry. Hardly loose...

Hey!, Avarar is there!! Thanks again. Roy

Thanks Sour Grapes, you motivated me to update my info & add a avatar. Whatever that is!! Roy ( truly a Non geek)