Search results

I adore Petite Sirah! I love it on its own and when blended with Cabernet Sauvignon. Very deep, tannic, bold wine. It defines bold dry reds!

I added to the barrel family today. Lucia is the 15 gallon and Vito is her baby brother at 10 gallons. I have a nice port style wine to go into the 10 gallon barrel and some nice Italian Chianti to go into the 15.

I like blending but always do it post fermentation. Is that what you are planning? It does allow fine tuning that way.

I've got to say that you picked one of the prettiest towns in Pennsylvania to relocate to. I love visiting there each fall. Such gorgeous scenery!

The metabisulphite in the camden tablets will temporarily bleach out the color. That and the dreaded green goo is what you are seeing. It will be fine.

I think that Cellar Classic Super Tuscan has my name on it!

You should be able to make a 5 gallon batch with 2 gallons of elderberry juice. it depends upon what you are wanting. if you are looking for a full bodied wine with lots of tannins, you might only want to make a 3 gallon batch. If you want something lighter then the 5 gallons will work,

I'm mot sure because this is the first barrels I've used but I am guessing I can effectively use them six times before they no longer impart oak flavors to the wine. That is about 2 years.

I started with a 2013 Chilean Carmenere, It continues to improve and in a couple more years will be excellent. Finished up with a 2014 Petite Syrah, Cabernet Sauvignon and Merlot blend that just finished 16 weeks in a new American Oak 15 gallon barrel. It will be difficult to leave this one...

It has been 16 weeks since i put the Petite Syrah, Cabernet Sauvignon and Merlot blend in the barrels. I emptied the barrels this past weekend and refilled them with a California Shiraz and Zinfandel blend. At 16 weeks the Petite Syrah, Cab, Merlot blend went from a decent blend to the best wine...

You are killing me! I went on a low carb diet at the first of the year and have dropped over 50 pounds but that bread is just begging me to eat it!

Today I realized that i really need to start bottling! I have over 50 carboys, some of them nearly 3 years old that need to be put into bottles. I just received the order forms for California and Italian juices from Luva Bella, just discovered that i can buy Australian Juices from Presque Isle...

Wow, I would think the crab apples would be ripening in September not in July. I bet these ones will be tart!

One of my most memorable vacations was to Quebec City, Quebec Canada. I cannot wait to go back!

Absolutely you can make wine from them! I never have done it but I certainly would try it. Here is a link to a recipe that looks doable: http://www.finevinewines.com/redcurrant_recipe.htm

Kristi, don't worry about activating the yeast. I just sprinkle it on top of the must and leave it alone. After several hours you can then stir it. Its never failed to start.

Hi Kristi, welcome to WMT! Tell us a little about yourself. Where you are located and what your interests are. It helps us all to get to know you better.

I don't think its a crack, it looks to me like some sediment is collecting around that ring. Just grasp the carboy firmly on each side and give it a quick twist, I am guessing the sediment ring will fall and it wont appear as a crack.

Gee Dan, I do feel a little left out! I never thought about this one. We usually do think alike.

usually between 8 and 10 percent residual sugar.