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I always use plain ole table sugar and everything works out fine. You will find some on here like to make simple syrup and add that. For me, it is table sugar.

Never made cucumber, but it does look interesting. As for your lemon and orange concern, I would "peel" them and just add the rind, no pith. I just made a ginger wine that used lemons and oranges and that is how I did it. Took a vegetable peeler and peeled them, leaving the pith behind. Another...

Ron, Good to hear. I will probably not add the additional oak as I don't care for that "buttery" taste it usually gives off. Did you add the grapefruit zest? If so, when? I am really not a white wine drinker, let alone Chardonnay, but thought I would give this one a try and broaden my horizons.

Well, the only Fontana I have made is the Malbec, and yes, it is a decent everyday red. Hoping the same from the Chardonnay.

To add a little to all the above, which is all very good advice, if you decide you like fruit wines, you will more than likely ditch the lemon juice used in dragon blood and substitute acid blend. You are probably not going to want lemon juice with all your fruit wines. And I too started with 1...

Yes, I always cut the Fontanas to 5 gal.

@joeswine Do you always use EC-1118 with the Fontana Chardonnay or what other yeast would you recommend?

Ok, primary it is, thanks.

Ok, my Chardonnay is on it's way. Be here next week. @joeswine Going to follow your "Kates Chardonnay" recommendations. Add some grapefruit zest and oak and see how it goes. When did you add your zest, in the primary or after it goes dry and you rack to secondary?

it's your wine, do with it what you like. And to add to your edit, that kit is only $38.95 w/ free shipping on Amazon.

@joeswine When doing the Fontana Chardonnay, when exactly do you add the grapefruit zest? From your writing, it appears after it runs dry in the primary, you add the zest when racking to secondary. Is this correct?

Look at doing a Fontana Chardonnay. You can get them online at Amazon or Walmart for $39 with shipping included. Joe has some great tweaks on here for them.

Just quoting Jim, John, and trying to lighten up the mood on this thread. In my world, there are no dumb questions.

What wine exactly are you speaking of? Down here, things are the same for most all of the $5 - $20 bottles, ie: Barefoot, Yellowtail, Apothic, Kendall Jackson, 7 Deadly Zins, etc.

Nice going Jim, ask three dumb questions and he is outta here. :)

Check your local hardware store, ie: Menards, Home Depot, etc. I pick up a 3pk. of paint strainer bags at Menards for $3.

I second what dralarms wrote. Hit it with some more sugar while still in early stages of fermenting. That will get it close to what you were trying for in the beginning.

I use befunky.com. Free service..................for now. Or picmonkey.

Very nice but apparently that program dates me. I am old school................notebook and pen to keep all my winemaking details.

Ok, that makes sense as I keep reading about you using grapefruit zest on the Chardonnay yet I keep seeing lime zest in the pics. I was confused as to which one to use.